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.
Paris, September 2021– Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce its presence ...
Meet student Satya Prasad who recently returned to New Zealand to continue his studies for the Bachelor of Culinary Arts & Business Degree.
Summer is a wonderful time of year in the UK to take advantage of beautiful, locally grown produce. One vegetable that is abundant in summer is the courgette, ...
In this new interview series we caught up with former Le Cordon Bleu London student Sebastian Rast, who graduated with our most prestigious culinary ...
Alumni Interview - Talk to Chef Punnawit Wittayakornlerk
Renata Portasia joined Le Cordon Bleu in Paris in 2004. After a year of professional training, Renata chose to continue her apprenticeship at the Paul Bocuse ...
Are you looking for a vibrant recipe which you can easily make at home? Le Cordon Bleu master pastry chef's have created a summer dessert. This raspberry tart, ...
For Claudio Chinali, executive chef in Eataly Istanbul, the impact of the first COVID wave was devastating for the restaurant business.
Laura is proudly from Tabasco, Mexico. She comes from a family who loves cooking, and grew up among the smells and flavours of spices and conversations around ...
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