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.
Are you a Le Cordon Bleu Sydney cuisine student or alumni? It's time to put your best foot forward and enter the La Rose Noire Cuisine Competition 2023, in ...
Max has graduated from our Grand Diplôme and Diplôme de Boulangerie programmes making him an expert of cuisine, pâtisserie, and boulangerie.
Discover one of the recipes from the book by alumna Amanda Bankert: Voilà Vegan
Le Cordon Bleu London are delighted to share the annual impact report from surplus food donated to City Harvest throughout 2022.
In this episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to world-renowned Chef Gaggan Anand, best known for his eponymous World's 50 Best ...
Le Cordon Bleu Paris participated in the organization and preparations of the 140th anniversary of the Alliance française in Paris.
Le Cordon Bleu London recently hosted a culinary demonstration with Chef Ashok Kumar, Executive Chef at Kanishka by Atul Kochhar.
Joachim Lim knew that in order to succeed in the culinary world, he had to arm himself with all the knowledge and power of both cuisine and patisserie. The ...
Meet Paloma Colás, former student of the Diplôme de Cuisine at Le Cordon Bleu Paris. She is the proud author of “Recetas Infalibles” (Foolproof Recipes), coming ...
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