The graduation ceremonies were held at the Ritz-Carlton Tokyo on June 27th and the Kobe Portopia Hotel on June 25th.
On these two nights, we marked the achievements of our graduates who have completed and passed the pastry, bakery, and cuisine diploma programmes.
The graduates shared moments of both laughter and tears throughout their studies at Le Cordon Bleu Japan, and now they are celebrating their accomplishment with relief, smiles and cheers.
With the Fall 2020 term starting, our boulangerie students will be using a custom-made Bongard oven, one of a kind special equipment, to make delicious bakery ...
This Plant-Based Culinary Arts course is designed to provide students with a comprehensive focus on satisfying, delicious and nutritious cuisines from across ...
(COVID 19) Check out the new Le Cordon Bleu São Paulo Unit reopening protocol.
In this current climate, many are unsure how to choose a study program, or even which career path to follow. As a leading voice in culinary arts and hospitality ...
Le Cordon Bleu Australia invites you to attend our Industry Voices Webinar Series 2020 featuring thought-provoking discussions with an expert panel about the ...
Professor Alan Bowen-James (Executive Dean, Le Cordon Bleu Australia) addresses key questions from hospitality professionals, career changers and school leavers ...
Le Cordon Bleu takes part in the Monet's Impression Sunrise Painting Exhibition
Alumni Paulo Munhoz Treml shares details about his work experience, moving to France without speaking any French, working with renowned Chef Pierre Gagnaire and ...
On 14 September, Le Cordon Bleu Paris was honoured to welcome Julien Duboué, Chef and restaurateur for a demonstration where he introduced students to his ...
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