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.
Singapore has made history at the 11th Gelato World Cup 2026, taking out first place for the very first time in the prestigious international competition. The ...
On 29th of January, we had the pleasure of hosting a new cohort of international Wellington College students as part of their orientation. Chef Paul put them to ...
Open House – Four Hands Experience: French & Thai Cuisine
We are pleased to announce the launch of our new MSc Hospitality Innovation Management with Internship.
In partnership with Chef Caroline Martins, Le Cordon Bleu London alumna and founder of Restaurant SAMPA, Le Cordon Bleu presents a live cuisine demonstration ...
On January 20th, Karl O’Dell won the final of the European selection for the Stuffed Cabbage World Championship, organized by the Stuffed Cabbage Association, ...
![[Alumni Story] Sanghwa Lee, 2025 WCM World Finalist of South Korea](https://static.cordonbleu.edu/Files/MediaFile/93455.jpg)
At the South Korea national selection for the 2025 World Chocolate Masters (WCM), LCB Alumna Sanghwa Lee was selected as the world finalist to represent ...
The graduation ceremony for our students took place on December 19. Congratulations to all graduates on their well-deserved success!
For chef and restaurateur Anuj Sanghi, food has always been more than a profession. It is a lifelong fascination that began in his family kitchen in India, ...
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