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.
Nutrition is one of the current food trends. How can one combine health and pleasure? Discover Le Cordon Bleu training on this very topic!
Le Cordon Bleu London are pleased to announce the launch of their new MSc Hospitality Innovation Management degree delivered in partnership with Birkbeck, ...
Birkbeck University of London have announced that chef and restaurateur, Chris Galvin, has been appointed the honorary position of Visiting Professor of ...
Discover this year’s new programme in more detail and those involved
A new term means new students, Orientation Day is always full of excitement, as the next generation of culinary professionals take their first steps. Term 2 ...
Michel Roux Jr., Chef Patron of Le Gavroche and co-chair of the Roux Scholarship, is the latest guest to feature on Beyond the Plate: Industry Talks by Le ...
Meet with Maksim Bakhvalov, alumni who have completed Diplôme de Pâtisserie and are continuing Diplôme de Cuisine with the passion of being a Chef Instructor.
Are you planning an intimate Easter feast with friends or family? Show off your culinary skills with this eggcellent Easter dish, featuring a chocolate egg ...
At the age of 19, Mario Oswin, is the youngest contestant of MasterChef Indonesia season 10 and won third place. In 2021, he joined the Diplôme de Cuisine with ...
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