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 3rd March Le Cordon Bleu London hosted a very special demonstration with master boulangère Jöel Defives MOF. Chef Joël is Executive Chef of La Boulangerie in ...
Diplôme Avancé Culinaire Pâtisserie Alumna now Demi Pâtisserie chef at QT Wellington’s Hippopotamus Restaurant. Blair often baked at home with her mother from a ...
On 2nd March, Le Cordon Bleu London were joined by acclaimed Irish chef, Jp McMahon for a unique guest chef demonstration in celebration of the release of his ...
Founded by Joseph FAVRE (1849-1903) in 1883, the Académie Culinaire de France is the oldest Cuisine and Pastry Chefs association in the world. It organizes and ...
Superior Cuisine students prepared a three course meal for guests with the mystery ingredients given to them in the morning
Le Cordon Bleu London has announced it will host its Spring Festival on Saturday 2nd May 2020.
Le Cordon Bleu Ateneo de Manila held the first day of classes for the pioneer batch of its Diplome de Cuisine (Cuisine Diploma) program last January 8, 2020, in ...
Le Cordon Bleu Sydney patisserie students shone at a recent industry event, raising $2,000 for bushfire relief with the sale of their chocolate showpiece, ...
Author and organizer of workshops on food and wine, Demet Güzey attended the HEG programme in 2014. She tells us how HEG sowed seeds of change in her life.
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.
