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.
What is the connection between engineering and gastronomy? Probably none, except for Allan Zander who is the CEO of a software company with a passion for the ...
Le Cordon Bleu was honoured to welcome Buddhist nun and Korean chef, Venerable Beop Song, who introduced plant-based Korean temple food to our Diploma in ...
We are happy to announcement that the Jeunes Chefs Rotisseurs Cooking Competition 2022 is back on!
Le Cordon Bleu London are delighted to announce the winner of the Wine Scholarship by Le Cordon Bleu is Josephine Williams! The final of the competition took ...
Le Cordon Bleu are delighted to announce the Christmas Recipe competition for students currently studying at Le Cordon Bleu London.
Le Cordon Bleu Australia's Work Integrated Learning (WIL) placement is an integral part of the institution's programs, allowing students to gain real-life ...
It’s been a colourful career for Deepak Devadas who graduated from Le Cordon Bleu Adelaide with a Bachelor of Business in International Restaurant Management in ...
Wellington's biggest culinary festival Visa Wellington On A Plate (WOAP) will run throughout the full month of August. Feast your senses in this celebration of ...
We are pleased to share the news that Central restaurant, co-owned by Le Cordon Bleu alumni Virgilio Martínez and Pía Leon, has been named second best ...
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