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.
Dr. Hazreel Hasmi is a lecturer and Master of International Hospitality Management (MIHM) Course Coordinator at Le Cordon Bleu Australia. He holds a PhD from ...
Le Cordon Bleu was delighted by the recent news that the French baguette has received Unesco heritage status as part of the body’s intangible cultural heritage ...
Le Cordon Bleu London are delighted to bring you another edition of Christmas with Le Cordon Bleu, brimming with collaborations from industry experts and ...
In this special festive edition of Beyond the Plate: Industry Talks by Le Cordon Bleu London we chat to Ben Mervis, author of the British Cookbook and founder ...
Le Cordon Bleu Dusit practice the Zero Waste Management every day aiming to maximize our Zero Waste Living in community along with the Sustainability goals to ...
In 1998, Susan Holding from Wisconsin enrolled at Le Cordon Bleu Paris leaving behind her successful nursing career. After completing the Diplôme de Pâtisserie, ...
Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, has signed an agreement with the city of Tashkent, in ...
Le Cordon Bleu Dusit allows you to meet up and consult about the programme of your interest with our Chefs. In addition, you will receive an information and ...
As a little girl, Sophie Cox took any chance to jump in the kitchen with her mum and bake cakes for friends and family. Creating sweet treats was a passion they ...
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