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.
We had the pleasure of welcoming MOF Angelo Musa to Le Cordon Bleu London to give an exclusive pâtisserie demonstration, to an audience of pastry professionals, ...
For all our students and alumni to learn to prepare dishes adapted to different allergies and intolerances, and have the resources to offer alternatives in ...
André Cointreau, president of Le Cordon Bleu International and a partner at Francisco de Vitoria University, visited our headquarters with a Chinese delegation ...
Head Chef de Patisserie of Le Cordon Bleu New Zealand explains the art of sugar sculpting. Discover the story behind his most recent sugar sculpture.
Last March, our Advanced Bakery students organized yet another successful Bread Buffet (Pain Buffet). Bread Buffets are special events where Bakery students put ...
On Thursday 23rd March, we had the pleasure of welcoming the 18 finalists of the Nestlé Professional Toque d’Or competition to Le Cordon Bleu London, to take ...
The educational initiative of ENGIE group, "J’apprends l’Energie", awarded the winners of the "Une Toque à la Cantoche" competition at the Bastille Opera House ...
Le Cordon Bleu is proud to be a major sponsor of the Jeunes Chefs Rôtisseurs Competition 2017. International gastronomic association, La Chaîne des Rôtisseurs ...
Le Cordon Bleu New Zealand Chef De Cuisine, Francis Motta won coveted 2017 Chef of The Capital award! Along with him, 5 other Le Cordon Bleu students achieved ...
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