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.
Mrs. Kim Soojin, a renowned female chef, has been named “Ambassador of Gangwon gastronomy” and, during this conference-demonstration, she presented its culinary ...
Following the ITV documentary "A Very Royal Wedding", Head Pâtisserie Chef Julie Walsh explains the origins of the project and the extensive research needed to ...
Michelle Dahdah is the Head Pastry Chef behind Quelque Chose Pâtisserie, Ottawa’s trendy macaron shop with locations in Westboro, Vanier, and soon to be the ...
Tora, student in Wine and Management Diploma made her first harvest internship at Saint-Emilion, she really appreciates this experience and wants to share it ...
Meet Chef Colin Westal at our Open Days and Demonstration Events in India. We have three separate events running in November 2017. The first event is in Delhi ...
If you, like many others, post photos to Instagram and Facebook every time you visit a restaurant or café, you might wonder how your social media could become a ...
Le Cordon Bleu students won an array of awards in the 2017 Australian Culinary Challenge and Alumna Mary George was selected to represent Australia in the ...
Gastronomers' association kicks off 40th anniversary bash with dinner presented by Le Cordon Bleu chefs
Le Cordon Bleu Sydney pâtisserie chef lecturers, talented brothers Angelo and Joseph Roche have both won awards for chocolate sculpture in two separate ...
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