Bar Mercado: Where food and connection meet
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, ...
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.
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, ...
The global hospitality industry is celebrated for its diversity – of cultures, cuisines, career paths and people. Yet among its many branches, one field remains ...
The graduation ceremony for our students took place on December 19. Congratulations to all graduates on their well-deserved success!
Whether you are redefining your career or turning passion into profession, join us on 17 & 18 January 2026 for an immersive Open Day experience featuring campus ...
Launching in our July intake, this new-generation food business incubator programme is designed to prepare culinary talent into successful entrepreneurs in ...
Our 2026 Gourmet & Short Courses have officially been released, with limited seats available. With only 12 participants per class, each course offers an ...
2025 saw Le Cordon Bleu celebrate 130 years of excellence in culinary education. Here we look back at those celebrations from around the world.
Our Head of School reflects on a year of accomplishment and celebration.
After graduating in June 2021 with both the Diplôme de Cuisine and Diplôme Avancé Culinaire in Cuisine, Kritika quickly made her mark on the culinary world. ...
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