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.
Le Cordon Bleu Australia was proud to support Raz Roiter with a $10k scholarship and two $2k awards in recognition of his great potential and commitment to his ...
Our students discovered their passions, after exploring all areas of gastronomy: Cuisine, Pâtisserie, Boulangerie and Services! And on August 2nd, we celebrated ...
Daejin (Eddy) Lim has accepted a full-time role as a Commis Chef at Attica, ranked in the world’s top 50 restaurants, after completing a 6-month Work Integrated ...
Largest gastronomic circuit of the country will happen at Le Cordon Bleu - RJ, on August 9th and 10th, with important names of the national and regional ...
Thong Huy Tran’s exciting journey started in the lobby of a luxury hotel in Vietnam where he played piano. Today, he is Restaurant Manager at Mindil Beach ...
On 16th July, Le Cordon Bleu London were joined by the Executive Chef of El Mural de los Poblanos, Liz Galicia, for a culinary demonstration for mole poblano, ...
A Bachelor of Business (International Hotel Management) from Le Cordon Bleu Adelaide opened doors to an impressive management career in 5-star hotels for ...
Sustainability is taking the culinary world by storm. Nose-to-tail dining allows restaurants to make ethical, sustainable use of the whole animal. Learn about ...
July 2019 - Each month, explore a seasonal product with one of our Chefs Instructors that will give you delicious tips on how to prepare it. This summer, ...
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