We kicked-off this year’s nihonshu season with our Sake Basic course this month.

Chef Kiyoaki Deki, Japanese Cuisine Technical Director, has received the Award of Excellence in Craftsmanship from the City of Tokyo (Tokyo Meister); the awards ...

Our Superior cuisine class pulled off an opulent 5-course menu of foie, seared tuna, and lamb in their pop-up restaurant earlier this month. They delighted a ...

We kicked off truffle season at Mitsukoshi Nihombashi’s annual French Fair last month with a pop-up restaurant featuring an all-truffle menu.

Paris, 25th September 2018 – Le Cordon Bleu Paris, the leading global network of Culinary Arts and Hospitality Management Institutes, is proud to announce that ...

It’s a serendipitous mix of incident-free mise en place and a little luck that makes for a perfect service. In a professional kitchen, ‘incident-free’ is a ...

Le Cordon Bleu Japan is pleased to announce exciting new changes to the Pastry Diploma Programme. Commencing in January 2019, the programme will be expanded by ...

We were back at Ritsumeikan Univeristy’s annual Open Campus event this year to promote our joint programme in their newly opened College of Gastronomy ...

We were proud to be among the 355 students, faculty and industry members, and government representatives in attendance at the official opening ceremony of ...