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 Caals started his career working in cuisine and pastry in restaurants throughout France and Belgium. In 1990, Chef Caals worked as a commis with Fauchon (a ...
Le Cordon Bleu London took part in the BBC Good Food Show, at the Olympia in Kensington, West London from Friday 11th to Sunday 13th November and saw lots of ...
Our superior Diplôme de Pâtisserie students create an array of culinary delights and miniature cakes for their Afternoon Tea event in which they showcase the ...
Both authors of recently launch recipe book “A touch of French” had the opportunity to share with members of the public at several autograph sessions held in ...
Le Cordon Bleu partners with the University of Fortaleza and Anima Educação to launch new undergraduate and postgraduate programmes in gastronomy, hospitality, ...
Embrace yourself!!! Too long awaited moment is here. Act fast to grab the seat.
Le Cordon Bleu Dusit were honored to co-organize the insect seminar and the culinary experience conference; “The chef and the bug: Talking about insects. Then ...
Our 2 most Luminous Alumni Won Big awards at the recent MIGF event !!!
Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, celebrated the inauguration of its new campus on Monday 10 ...
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