The graduation ceremonies were held at the Ritz-Carlton Tokyo on June 27th and the Kobe Portopia Hotel on June 25th.
On these two nights, we marked the achievements of our graduates who have completed and passed the pastry, bakery, and cuisine diploma programmes.
The graduates shared moments of both laughter and tears throughout their studies at Le Cordon Bleu Japan, and now they are celebrating their accomplishment with relief, smiles and cheers.
Le Cordon Bleu Brisbane students celebrated their graduation from our signature culinary arts programmes - Diplôme de Cuisine, Diplôme de Pâtisserie and Grand ...
Meet Tom Milligan, Culinary Arts Technical Director of Le Cordon Bleu Australia. With an international career spanning 30 years, Tom Milligan brings a wealth of ...
Le Cordon Bleu Australia students continue to shine in industry, on-campus, in local and international competitions, in restaurant training services, and in ...
Want to know our Institute and the educational programmes? Do not miss our Open House Online!
Le Cordon Bleu New Zealand recently hosted the annual Kaibosh Food Rescue fundraising event Kaimahi. For every $20 Kaibosh received in proceeds from the event, ...
Prepared by Chef Thierry Le Baut, Technical Director, Le Cordon Bleu Ateneo's Italian recipe series starts off with Italy's famous risotto. Recreate a ...
At the age of 30, Nuno decided to follow his passion for pastry. Portuguese by birth, he put aside his career as a doctor and flew to Paris to enrol in the ...
Jenny May Thu shares why she gave up medicine for a Master of International Hospitality Management at Le Cordon Bleu Australia, as she prepares for her next ...
To offer greater flexibility for our students, Le Cordon Bleu London has launched 6-week intensive certificates in the January intake (Winter term). Students ...
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