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.
Philippe Mille, One of the Best Craftsmen in France (Meilleur Ouvrier de France - MOF) and Chef of two Michelin-starred Le Parc au Domaine Les Crayères ...
Dine in the dark restaurants which first started in Switzerland had now spread to many countries as a dining experience which evokes our senses. Our Chefs ...
Le Cordon Bleu Dusit was delighted to organize its first Graduation Ceremony of the Year 2022 for the graduates from Term February 2021 and November 2021 at ...
Le Cordon Bleu London extends its huge congratulations to William Porter, winner of the MSc Culinary Innovation Management Prize. The award was announced at the ...
Did you know that a Paris-Brest could be a healthy dessert? In the face of increasing demand for healthy pastries, Le Cordon Bleu Paris has developed a unique ...
Simran Savlani, graduated with a Diploma in Culinary Management in 2017. While she had always dreamed of opening her own restaurant in China, the health crisis ...
On Monday April 25th, Jeunes Restaurateurs d’Europe (JRE), an association of young restaurateurs and chefs, organized an “Inverted cooking contest” at the ...
Gēn 根 was placed in the Top 100 of Asia’s Best Restaurants 2021 and is owned by Le Cordon Bleu Sydney Alumni, Johnson Wong. Discover how Chef Johnson has ...
Innovation is widely recognised by the business community as a key source of success. It is generally understood as the creation of new resources or the ...
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