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.
Almuna Anna Krasovskaia is Pastry Chef and owner of confectionery boutique and studio Confectionary Ann Krasovskaia, which is located in her hometown of St. ...
Check out in our photo gallery the short courses of the month of April . If you are one of our students, download it here for your photo.
Le Cordon Bleu International and Dusit International celebrated the Grand Opening of the new Le Cordon Bleu Dusit Culinary School, the most modern culinary ...
Leonardo Loureiro loves cooking so much that he gave up the law for his culinary dream. Today, he is Head Chef for Virgin Airlines at Adelaide Entertainment ...
Our Superior Pastry students put on Tokyo’s very first Salon de Pâtisserie event last month, unveiling a dazzling spread of mini cakes, chocolate bonbons, and ...
April 2019 – Le Cordon Bleu and the University Ateneo de Manila partner to make a unique contribution to the local tourism and hospitality industry
Le Cordon Bleu Advanced Studies in Taste (HEG) program focuses on the various aspects of food and taste. To better understand this unique program, which will ...
The world-famous chef, known for is roles as Head Chef & Owner at Pujol & Cosme, paid a visit to Le Cordon Bleu for a Q & A and book signing for his cookbook Tu ...
Chef and culinary concepts creator, Bogdan Alexandrescu attended the HEG programme in 2018. He explains how his work benefited from it.
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