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.
In this interview we caught up with former Le Cordon Bleu London student Ilaria Ragusa, who graduated with our Diploma in Pâtisserie, Innovation and Wellness, ...
Sweets have the value of an occasional reward and serve as aesthetic enjoyment. Ladoo is a popular Mithai (general term for Indian sweets), which is a mixture ...
Chef and author Anthony Bourdain once said, “I do not believe in love at first sight. I think you can make a case for love at first smell. And the smells of ...
With a challenging two years behind us, many of us are looking to 2022 with tentative hope. There will be challenges, but there are also positives to draw on. ...
Le Cordon Bleu Australia is excited to welcome students back on campus for 2022 orientation! With international students returning to Australia and new courses ...
Le Cordon Bleu Sydney Alumna Sandy Goh is a Food Editor for Are Media, curating features of the most widely read mass women’s magazine in Australia. Learn about ...
Born and raised in France and Spain, Hosco CEO Olivier Bracard comes from a long line of hoteliers in Europe’s Balearic islands. After graduating from a ...
A comforting roast dinner is a staple for cold winter weekends, and there’s no reason to miss out if you’re observing a plant-based diet.
Le Cordon Bleu is giving one lucky gastronome the chance to win a seat in an upcoming 10-Week Online Course 'Principles of Gastronomy' delivered by Le Cordon ...
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