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.
Chef Keigo Tamura recently visited Le Cordon Bleu New Zealand all the way from Japan to host the Kyo-ryori Masterclass during the Wellington On A Plate culinary ...
With at least 40 percent of the food purchased as stock for restaurants, cafes and food service businesses going to waste, Tom Milligan (Technical Director, Le ...
Le Cordon Bleu Master Chef, Colin Westal created an exclusive, plant based, recipe inspired by the messages of the V&A museum: Food to Plate Exhibition, around ...
Le Cordon Bleu Dusit in collaborating with Central Food Retail (CFR), one of the business units under Central Group (CG) has organized an Exclusive Dinner ...
October 2019 – Le Cordon Bleu Paris is partner of the Chefs World Summit exhibition, held from 24 to 26 November 2019 in Monaco. This international rendez-vous ...
October 2019 - Le Cordon Bleu is delighted to announce that it will take part in the Frankfurt Book Fair, from 16 to 19 October 2019. During the event, the ...
Sensitivity is necessary in this profession. Most people consider bread baking a less perfectionist art when compared to pâtisserie, but in fact it is much more ...
In response to the increased consumption tax of 10% effective on October 1st, 2019, the tuition for Tokyo school and Kobe school has been adjusted starting from ...
Saturday, October 12th, Le Cordon Bleu Rio de Janeiro will join the event in Nova Friburgo called Bread and Flavors Festival with special show classes by Head ...
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