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.
Le Cordon Bleu London’s students travelled to the south coast of England to do some foraging in Seven Sisters Country Park.
These soft creamy sweetbreads are encased in a curried crumb and served with a trace of split pea purée, roasted chestnuts, and garlic and thyme pan fried ceps.
The international final of the Jeunes Chefs Rôtisseurs competition will take place on 30 September 2016 in Manchester, the United Kingdom.
Congratulations to our 2016 Le Cordon Bleu Ottawa graduates! The pictures from our ceremony at The Fairmont Château Laurier on the 16th September are now ...
Le Cordon Bleu will participate in the Reinvent Your Career Expo. The Reinvent Your Career Expos are a free public event. Noted as Australia’s largest adult ...
Pop-up dining has taken the foodie world by storm and Le Cordon Bleu London, in partnership with Grub Club, hosted the pop-up of all pop-ups right here in our ...
The graduation ceremony of Le Cordon Bleu Paris Restaurant Management (September 16, 2016) welcome Olivier Boucachard, Food and Beverage Manager at ...
Le Cordon Bleu will participate in the Melbourne Cake, Bake and Sweets Show, 21-23 October. Come and visit us at stand #S23.
In celebration of Urban Food Fortnight, we are exploring what the changing seasons means for life on our rooftop garden.
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