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              Chef Guillaume’s Farewell Demonstration

              Tokyo
              Guillaume Siegler, Technical Director of the Tokyo school since 2013 and Executive Chef of Le Cordon Bleu Japan since 2014, will work at the Paris school starting this Spring.
              Chef Guillaume chef has been teaching students and overseeing school operations for the past 5 years at Le Cordon Bleu Japan. His culinary achievements include claiming top prize at the Concours de Charcuterie Française au Japon in 2015 and winning in the 4th annual Note by Note Cooking international cuisine contest in 2016.
              We are holding a special “Sayonara Demonstration” for Guillaume chef who will be starting a new chapter of his career in Paris. We wish him the best of luck and thank him for all he’s done during his time with us. The Demonstration is open to current students and alumni, so see you there!

              【Description】
              Cuisine Demonstration
              【Date】
              Saturday, March 11th, 14:00-17:00 (Japanese/English)
              【Expecting Target】
              Students and alumni
              【Remarks】
              * Online registration only. *Applying over the phone or in person is not permissible.
              * There will be no refunds provided in the event of absence and/or late arrival. Please note that class date cannot be changed. For further details, please refer to class terms & conditions.
              * Please be reminded that this class may be cancelled if the number of the participants does not reach the required number.
              【Guidelines on the day of your class】
              -The registration starts 30 minutes prior to the class.
              -Please register at the reception 10 minutes before class. We do not accept registration after class begins.
              -Things to bring: Materials for note taking, camera (no video and voice recording).
              This course is now fully booked. Please click on the button below to be added to the waiting list.
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