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.
Bachelor of Culinary Arts and Business graduate, Candy Gunawan talks candidly about her journey to success.
Le Cordon Bleu México will attend the 2016 Latinoamerica FPP Fairs Tour in Colombia and Ecuador
Grand Diplôme® student Lorena Salinas Chirinos tells us how she found the transition from workplace to kitchen after an established career.
Le Cordon Bleu Chefs have prepared a recipe with summer tones: Stuffed courgette flowers paired with oven-roasted tomato.
Discover the new school, the academic team and the Diplomas
To celebrate British Tomato week, Le Cordon Bleu London and Great British Chefs held a demonstration and workshop with the help of the Tomato Growers’ ...
Chef Éric Briffard, One of the Best Craftsmen in France (MOF), Le Cordon Bleu Paris Executive Chef, Culinary Arts Director explain you how to analyse a dish.
This recipe uses tomato juice within the bread as well as tomatoes on top of the bread to create distinctively golden dough. The addition of garlic, red onion, ...
Discover the Management Diplomas at Le Cordon Bleu Paris: wine, hospitality, restaurant and Bachelors.
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