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.
When alumnus Vikrant Mohite realised his career as a chef wasn’t moving forward in India, he took the bold step of travelling to Australia to study a Master of ...
Le Cordon Bleu will visit Amsterdam and Rotterdam as part of a trip to the Netherlands on 23rd and 24th September. Hosting culinary demonstrations at Keizer ...
Le Cordon Bleu Australia is proud to congratulate Melbourne Culinary students Abhishek Thorat and Aditya B. Pai for winning 1st and 2nd places (Student ...
Le Cordon Bleu Australia alumni featured prominently at the recent 2019 Savour Australia Restaurant & Catering Awards for excellence, a nationally recognised ...
Le Cordon Bleu Japan was at Ritsumeikan’s annual Open Campus event again this August to promote our Global Culinary Arts and Management Programme, a unique ...
Understanding the environmental impact of your venue is a key skill for today's hospitality managers. Find out how you can become a planet-conscious hotel or ...
Many food journalists discover a passion for writing after a working in the hospitality industry, they may start blogging for pleasure and it leads to a career. ...
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 ...
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 ...
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