After graduating as the top of his class from Le Cordon Bleu Tokyo, BoboLee co-founded BoboLEE Cake in Shanghai alongside his partner, Andrew Liu, who handles the online cake shop's marketing, PR, and logistics.
As a cake designer and baker, BoboLee’s pedigree as a Pastry Diploma graduate shows in his work. His unmistakeably French cakes project a Japanese sensitivity, elegance, and refined simplicity, a marriage of styles hallmark of students from Le Cordon Bleu’s Japanese campuses.
Having recently worked at a global whiskey pop-up event co-hosted by David Beckham and Haig Club in Shanghai, BoboLee continues to develop his brand and hone his craft. He sets his sights on more international-level opportunities such as a potential collaborations with Tom Wolfe (renowned celebrity chef and food artist) and Steven Liu (one of China’s most prominent culinary personalities and Ambassador Chef for Le Cordon Bleu China).
How would you sum up your experience at Le Cordon Bleu Japan?
School was more than just learning baking skills. My classmates and Chefs made the experience so much richer. Japanese chefs like Chef Yuji really made an impression on me because they project this takumi (artisan) spirit that's rare to see.
What do you think your biggest take-away from Le Cordon Bleu Japan is?
I'm now working on my own brand, BoboLEE Cake, and my cake designs tend to be simple and elegant. Obviously, taste and quality are very important, but this straightforward aesthetic is something I learned from studying at Le Cordon Bleu in Japan.
Any advice for those looking to start their own pastry business?
It takes passion to succeed and the willingness to keep learning and improving.
Wellington is indeed the food capital of New Zealand and has so much to offer in a concentrated space. New trends and fads are always popping up and sometimes, ...
As part of the 2016 Fête de la Gastronomie, Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is hosting a ...
The Japanese Cuisine Bursary Programme, run by the Ministry of Agriculture, Forestry and Fisheries and Organization for Fostering Human Resources for the ...
This tart base uses polenta which keeps it very short with a crunchy texture. The marmite creates a savoury flavour which contrasts the sweet onion and heritage ...
Come and visit us at The Skills West Expo at stand number H16 and learn more about our generous $20,000 scholarships we are offering for the January 2017 ...
Wide open spaces. The prettiest beaches in the world. A laid back, yet entrepreneurial attitude. And a lifestyle offering exceptional cuisine, wineries, art, ...
The Residential, held in Sydney, Le Cordon Bleu Australia recently provided fellow online Le Cordon Bleu Master of Gastronomic Tourism students the opportunity ...
Le Cordon Bleu Melbourne has been busy this month hosting a number of events to promote the school and showcase the Superior Stage students.
Le Cordon Bleu Australia was delighted to celebrate Bastille Day at the beautiful Seppeltsfield Estate located in the world renowned Barossa wine region ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
