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.
Le Cordon Bleu Ateneo organized and led a panel discussion in the recently concluded “World Filipino Food Congress” of the International Manila Food Fest ...
Open House – Four Hands Experience: Bakery & Pastry
The Taste of Le Cordon Bleu – A New Cooking Competition Series on YouTube
On the occasion of Le Cordon Bleu's 130th anniversary, we are honoured to meet Paula, an alumna of the Wine & Management Diploma. She shares her unique ...
Where Creativity Meets Sustainability and the Future of Food Le Cordon Bleu Dusit’s Plant-Based Culinary Arts Programme empowers aspiring chefs and culinary ...
Watch our Wine Conference which was livestreamed across our social media. Le Cordon Bleu London's Matthieu Longuere was joing by a fantastic panel for a dynamic ...
The highly anticipated Victorian Trainee Patisserie Challenge returned to Melbourne in July, bringing together six teams from some of the state’s most respected ...
As the owner of two Thai restaurants in Adelaide, Von Thai and Thai Room, Kyra Wang has successfully carved out unique spaces in the city’s competitive ...
We step into one of Wellingtons top espresso and wine bars, Glou Glou, to have a chat with Mike Ny, Director of Food Envy.
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