The Japanese Cuisine Bursary Programme, run by the Ministry of Agriculture, Forestry and Fisheries and Organization for Fostering Human Resources for the Promotion of Japanese Cuisine & Food Culture, is an educational initiative aimed at chefs from abroad to proliferate authentic Japanese cuisine overseas. Over eight months, a select group of culinary professionals learn not only Japanese culinary techniques, but also the Japanese language, and participate in an immersive internship at a top-tier Japanese cuisine or sushi restaurant. The participants consist of fourteen individuals, hailing from eleven different countries, and they began their culinary journey on June 30th, when the program officially started.
Le Cordon Bleu Japan is collaborating on this special initiative, lending its global network of experience, culinary excellence, and educational expertise. These fourteen participants will spend the month of August at the Tokyo school, learning the basics of Japanese cuisine with a team of specialized Japanese cuisine chefs.
Le Cordon Bleu Melbourne celebrated with a stylish cocktail event at the luxury Langham Hotel, recognising its remarkable growth and honouring key staff with ...
In this year’s edition of Taste MIGF, we Le Cordon Bleu Master Chefs will feature unique Malaysian ingredients which they find fascinating and would like to ...
Learn what it takes to open your own pâtisserie and master the techniques of cutting edge pastry chefs at Le Cordon Bleu Australia.
Do you dream of an international career as a manager in the world's most prestigious luxury hotels? With a quality hospitality education and the right industry ...
Living in London for 14 years, the Brazilian chef Luciana Berry decided to study gastronomy inspired by the desire to show how fun it is to cook. It was not ...
As a tribute to Paul Bocuse's life and culinary career, Le Cordon Bleu New Zealand Chef Francis Motta decided to create a seven-course replication of Bocuse's ...
From the 5th to the 7th October, join us at the Cake & Bake Show for a series of workshops, demonstrations and much more!
The Chef João Paulo Frankenfeld started his career as a student in Lyon, France, worked as a cook for ten years in Europe and the United States and at now he ...
Le Cordon Bleu offers an accelerated programme to those wishing to complete their training over a shorter period, about 6 months. These are the intensive ...
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