In response to the increased consumption tax of 10% effective on October 1st, 2019, the tuition for Tokyo school and Kobe school has been adjusted starting from ...

Le Cordon Bleu Japan was at Ritsumeikan’s annual Open Campus event again this August to promote our Global Culinary Arts and Management Programme, a unique ...

Le Cordon Bleu Dusit alumna Vicky Lau, Chef and owner of Tate Dining Room in Hong Kong, has been named Veuve Clicquot Asia’s Best Female Chef.

May 2019 - Le Cordon Bleu Paris Chefs performed successively on the stages of the Taste of Paris 2019 festival, which took place from May 9 to 12 at the Grand ...

Our Superior Pastry students put on Tokyo’s very first Salon de Pâtisserie event last month, unveiling a dazzling spread of mini cakes, chocolate bonbons, and ...

April 2019 – Le Cordon Bleu and the University Ateneo de Manila partner to make a unique contribution to the local tourism and hospitality industry

Students at Le Cordon Bleu Japan had a great time discovering a different side of sake through pairings of the rice liquor with a selection of delicious cheeses ...

In February this year, Kobe School held the first “Dîner Gourmand” event, consisting of a restaurant menu prepared by the French Cuisine superior class ...

Guests left inspired and satiated from the dishes served in this term’s student pop-up restaurant event. Menu items included seared scallops, guinea fowl, and a ...