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.
We are deeply honored to have Chef Angelo Musa – M.O.F & Pastry World Champion to perform a very special demonstration for Le Cordon Bleu Dusit students and ...
Le Cordon Bleu Dusit is delighted to receive recognition as an Award Finalist for our outstanding achievements and exemplary dedication for the Annual Awards of ...
Ian Codona went from electrical engineer to restaurant manager with a Bachelor of Business (International Restaurant Management).
If you already have a hospitality qualification or you’ve worked in the industry for a few years, you’re ready to take your career to the next level. A master’s ...
As a hospitality manager in the digital age, how can you use social media to increase engagement and promote an event?
The food service industry is in a period of remarkable change. As consumer attitudes towards meat, dairy and other controversial food products change, an ...
‘Gastrophysics: The Art of Consuming Everything but the Food’ hosted by Le Cordon Bleu Master of Gastronomic Tourism and Haute Etudes du Gout graduate Neil Gow ...
At Le Cordon Bleu you can pursue an international hotel management career with a solid understanding of human resources in the digital age.
Since 2013, Joe Wee Lim has been Corporate Head at the China Bar group overseeing 25 restaurants. Today, he is the proud owner of two Wonton House restaurants ...
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