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 Paris and ZWILLING are organizing a contest
The Floating Island: a typical French bistro dessert - easy to make yet still full of flavor. With a recipe prepared by Chef Thierry Le Baut, Technical ...
The much-anticipated government announcement of Level 1 in June came just in time for the Le Cordon Bleu New Zealand Brasserie to open for student practical ...
Le Cordon Bleu New Zealand Alumna Mariah Grace found her passion for pâtisserie at a young age and pursued this by studying a Diploma in Pâtisserie and Culinary ...
The final recipe for the chocolate series are richly-flavored Armagnac truffles. Prepared by Chef Thierry Le Baut, Technical Director, these morsels of dark ...
Deepen your understanding of culture and history by creating a French confection. Prepared by Chef Thierry Le Baut, Technical Director, traditional French ...
The second installment of the online recipe series features French chocolates. Prepared by Chef Thierry Le Baut, Technical Director, Muscadine Truffles consist ...
The diploma in Gastronomy, Nutrition and Food Trends is a 3-month programme which combines theory classes, demonstrations, practical workshops, visits and ...
Le Cordon Bleu Ottawa's Chef-Instructor Serge Martin shares his "My Little Cloud" dessert recipe on the April-May 2020 edition of Le Journal Du Patissier, one ...
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