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Taking Japanese Cuisine to the World

Taking Japanese Cuisine to the World

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.

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12 week Food & Wine Writing Course

12 week Food & Wine Writing Course

Food & Wine Writing is a 12-week unit from the Le Cordon Bleu Master of Gastronomic Tourism program. The unit can be studied as part of this program, or as a ...

Graduation 22nd June 2018

Graduation 22nd June 2018

Congratulations to all the students who graduated on 22nd June 2018. The pictures from the event held at The Hurlingham Club are available to view in our ...

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