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 April 1, 2018, the Government of Canada introduced the Education and Training Benefit (ETB) administrated by Veterans Affiars Canada (VAC). The ETB provides ...
Learn how to bring your food product idea to market with these three tips from Chief Strategy, Innovation & Growth Leader, Alexander Runne.
Negroni has been on the cocktail menus of this world for over one hundred years. Anyone who has ever tasted this well-rounded drink, a slightly oily composition ...
Le Cordon Bleu London is pleased to announce they will be holding an important online industry forum event to discuss the future of hospitality, in partnership ...
Gyan holds an interesting background in the Culinary Industry. Since graduating from Le Cordon Bleu New Zealand Gyan has worked in a variety of different ...
Amongst the nation’s difficult times, Le Cordon Bleu Melbourne Alumni Arusha Relan has successfully built a name for herself with Let’s Whisk in India. Find out ...
Campuses across Le Cordon Bleu Australia have launched short courses, shared edible works of art and celebrated alumni success this month. Read more about our ...
Find out how to bring more Australian native ingredients to your plate! Try our delectable no-bake cheesecake recipe and Indulge in a rich dessert featuring ...
Vaibhav Vishen originally comes from a computer science background, an environment that most of us assume to be very different from being in a kitchen.
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