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.
Le Cordon Bleu Dusit marked its 9th Year Anniversary on the 7th of July, 2016. In line with Thai culture and tradition, the occasion was marked with the staff ...
We have been privileged to welcome many wonderful guest chefs over the years to Le Cordon Bleu Dusit Culinary School.
July 2016 - Le Cordon Bleu-Sookmyung in collaboration with Le Cordon Bleu Dusit Culinary School organized a special event of ‘A Taste of Thai Cuisine Week' by ...
This tart base uses polenta which keeps it very short with a crunchy texture. The marmite creates a savoury flavour which contrasts the sweet onion and heritage ...
Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, ...
Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, welcomes its first intake of students to its new campus, on ...
Le Cordon Bleu Chefs have prepared a recipe with summer tones: Stuffed courgette flowers paired with oven-roasted tomato.
Come and meet Chef On Nha Hue, Le Cordon Bleu’s Alumni Chef in Patisserie. She will be conducting cooking demonstrations for you at HCMC, Vietnam.
These delicate biscuits use a mixture of glacé fruit and nuts in a sweet honey caramel, generously coated in bitter dark chocolate.
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