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.
Congratulations to Le Cordon Bleu Melbourne student, Marco Wong for winning first place in La Chaîne des Rôtisseurs Jeunes Chefs Rôtisseurs state competition ...
Have you ever wondered what it's like to study at the prestigious Le Cordon Bleu Brisbane Culinary and Hospitality Management Institute?
February 2019 – Fortunato da Câmara took the Le Cordon Bleu Advanced Studies in Taste programme (HEG) in 2011. He looks back at this rich experience and tells ...
Studying at Le Cordon Bleu has always been my dream! It is a professional and personal achievement, evolving the challenge of graduating from the most ...
February 2019 - Ever since its creation in 2004, Le Cordon Bleu Advanced Studies in Taste (HEG) programme has had the unwavering support of Reims ...
Celebrate Valentines Day with this coconut macaron recipe from the book L'École de la Pâtisserie by Le Cordon Bleu® institute and Larousse editions
Our commitment to constantly improve quality of training and curriculum and to expanding learning opportunities in the culinary arts has lead us to relocate to ...
Le Cordon Bleu Chefs share a delicious Christmas inspired praline and lemon Yule log recipe.
February 2019 – From 1 to 3 February 2019 the 4th edition of the Salon de la Gastronomie des Outre-Mer et de la Francophonie (French Overseas Gastronomy and ...
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