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.
On the occasion of Le Cordon Bleu’s 130th anniversary, we have the pleasure of speaking with Alina, a former student whose journey perfectly embodies the ...
It’s officially apple picking season in Australia and, with the cooler weather upon us, now is the perfect time to get baking with this humble fruit.
Le Cordon Bleu London recently hosted Modern Pâtisserie Trends: Innovation in the 21st Century, a live-streamed Chef Conference.
To celebrate the launch of the new Diploma in Pâtisserie Innovation, Le Cordon Bleu London hosted a special Innovation in Pâtisserie Public Demonstration.
María Bazar, a student at CIFP Paseo das Pontes in A Coruña, was the winner of the 13rd edition of the Premio Promesas de la alta cocina held on April 8th at ...
Meet Hungi Lee, a proud Le Cordon Bleu alumnus whose journey into the world of patisserie is as inspiring as the delectable creations he produces daily.
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Le Cordon Bleu Australia has been nominated Oceania’s Best Culinary Training Institution as part of the sixth annual World Culinary Awards.
Don’t miss our online information session dedicated to the brand new Bachelor of Science in Culinary Design Management
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