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.
January 2019 - Noura had no prior pastry experience before coming to Le Cordon Bleu Paris. She first took the Boulangerie Diploma, and then decided to continue ...
Junior Sous Chef workshops hosted by Le Cordon Bleu Australia were a hit with young chefs at the Adelaide French Festival, a popular cultural event celebrating ...
Tom Milligan (Technical Director, Le Cordon Bleu Australia) will lead the Australian teams competing in two international competition finals - Coupe du Monde de ...
Orientation events for 2019 were in full swing in January with excellent attendance for the first week of term at Le Cordon Bleu institutes in Adelaide, ...
Climbing the career ladder in your chosen hospitality field calls for a combination of education, experience and meaningful industry connections.
After the great success of the Millesime Mexico event, and the participation of Le Cordon Bleu Mexico. It was a moment of learning and new experience.
January 2019 – Le Cordon Bleu Paris welcomes Australian chef Scott Pickett for a culinary demonstration.
A warm welcome is given to the 25 students who started their basic diploma at Le Cordon Bleu Mexico.
January 2019 - This scholarship will enable the successful applicant to attend one of Le Cordon Bleu’s most prestigious programmes. The Advanced Studies in ...
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