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 Malaysia is now having a cooking workshop as well as Saturday Class. Find out more here !
We met Stephane Lecenes, an alumnus, diplomate from Le Cordon Bleu Paris in 2013. He tells us more about his professional retraining and his passion for his ...
During this event, students of Le Cordon Bleu Mexico participate in the creation of baskets for those who have less...
As the world’s largest culinary education provider, Le Cordon Bleu is always seeking dedicated, proactive individuals to join our team of professionals.
In conjunction with International Women's Day, Le Cordon Bleu Malaysia presents our alumnus, Datin Su Wai Fun, a well-known socialite and gourmand and more.
Listen to the podcast where General Manager of Le Cordon Bleu Malaysia, Ms. Ming Ho, talks about the many benefits of obtaining such technical skills of ...
This year Le Cordon Bleu London are helping to celebrate the link between food and film at the 27th Alliance Française, Cork French Film festival.
To celebrate the international Women's Day, discover Le Cordon Bleu successful alumni around the world... #IWD2016
In this salad the chicken thighs are marinated, confit in duck fat. Producing a moist and tender texture full of flavour.
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