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Japanese Cuisine Diploma
October 2017 Launch
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 ...
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 ...
Celebrate Valentines Day with this coconut macaron recipe from the book L'École de la Pâtisserie by Le Cordon Bleu® institute and Larousse editions
Le Cordon Bleu Chefs share a delicious Christmas inspired praline and lemon Yule log recipe.
We are delighted to share that Paris and Tokyo alumna, Mandy Huang, was awarded the Stevie Award for Women in Business in 3 categories last November.
Graduating from both Le Cordon Bleu Paris and Tokyo, Mandy Huang is the founder and chairwoman of Choice, an internationally-recognized gourmet granola brand ...
Le Cordon Bleu is launching a new programme, the Diploma in Culinary Management, in Tokyo next Spring!
This new programme aims to equip students, who have ...
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