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.
In March 2012 it was officially announced to the world that Le Cordon Bleu Dusit Culinary Schools’
Le Cordon Bleu Dusit students & alumni will have a chance to learn new techniques of the 3 selected cakes with the Japanese celebrity chef,
The global Dilmah Real High Tea Challenge completed the Australian leg of the competition with announcements made at a ‘Chart-tea’ event in Sydney recently.
Le Cordon Bleu Dusit organized a special cooking demonstration for “Bangkok Breast Cancer Support Group” (BBCS)
Le Cordon Bleu remembers former student Julia Child in her centenary year. The influential and charismatic chef is credited with popularising French cuisine in ...
During their recent vacation period a group of Le Cordon Bleu Patisserie students and teachers competed in the Hunter Valley Chocolate Festival and Competition, ...
Chef Andre’s experience includes working in restaurants, casinos, hotels, pâtisserie production facilities, and now teaching. He has lived and worked in Japan, ...
There are three types of meringue: French meringue, Italian meringue and Swiss meringue, and all three have different uses: petits-fours, parfaits, iced ...
In partnership with Ottawa Tourism and the Ontario Ministry of Tourism, Le Cordon Bleu is honoured to be participating in the exciting events being hosted at ...
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