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.
After many years in United-States, Chef Mahut decided to consecrate to education, that is how he integrated Le Cordon Bleu Paris team in 2013
Come to visit us for the talk and open cooking demonstration
The first weekend of December saw two of our Master Chefs heading north along both coasts of the Peninsula to conduct demonstrations to enthusiastic school ...
A recipe to celebrate Christmas! Recipe adapted and translated from the book “L’École de la patisserie” by Le Cordon Bleu® institute and publisher Larousse.
Making a cheese platter for a festive social gathering is a sure-fire way to impress your guests. Whether you’re entertaining a few friends or a whole house ...
Every Tuesday during our Christmas Countdown, Le Cordon Bleu London’s accomplished alumni will be sharing their Christmas stories and to give you a bit of ...
Students from Le Cordon Bleu Paris institute tell us about the Christmas traditions and end of year celebrations in their country
The sweetness of the beetroots in this dish complements the creamy tanginess of the goat’s cheese perfectly. The addition of a walnut based dressing and frosted ...
Mackerel is a rich, oily fish that stands up well to the pronounced Asian flavours in this dish.
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