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.
As the pandemic has transformed the gastronomic tourism industry globally, businesses are either pivoting, looking to pivot, or launching new offerings; and ...
Mother’s Day is a wonderful excuse to show your mum how much she means to you, and what better way than sharing a meal you have lovingly prepared just for her? ...
Shangai Campus Alumni Story
Chef Rapeepat Boriboon, Le Cordon Bleu Dusit Thai Cuisine Chef Instructor, demonstrated how to make "Young Coconut Jelly and Glutinous Rice Pudding with Longan ...
Le Cordon Bleu Paris institute was honoured to welcome chef Philippe Labbé for a cuisine demonstration on Tuesday, 23 February 2021
Join Le Cordon Bleu Master Chefs, Sarju Ranavaya and Stephane Frelon, as they demonstrate the making of Chocolate Mousse.
Le Cordon Bleu Worldwide takes student and staff safety, health and well-being seriously. Especially so for the Institute in Malaysia when in the past months ...
Le Cordon Bleu London is pleased to announce a winner has been chosen for the winter edition of the Student Café Creation Competition.
Semra Gulder is a Cuisine Diploma student at Le Cordon Bleu Ottawa. She started the diploma program after she enrolled in 36 short courses with us and she can ...
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