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.
Feel free to join if you are interested to become a chef
Florence Lesage, women pastry Chef at The Westin Paris Vendôme hotel shares her recipe of Mini Tropezians Vanilla.
Chef Tom Milligan (Culinary Arts Technical Director, Le Cordon Bleu Australia) shares how to create restaurant-quality meals at home using simple ingredients, ...
Chef David Zisman was a doctor (he practiced the profession for about 35 years) and in one of his trips around the world, he fell in love with the culture of ...
We caught up with our 2019 winner of the Julia Child Scholarship, Bianca Tia Mesuria, to see how she is progressing through the first part of her scholarship: ...
This is the perfect Vegetable Frittata, a delicious gourmet meal to enjoy at home during isolation - kindly shared by our Le Cordon Bleu Master chefs.
Candy describes Pâtisserie as a combination of chemistry and art that can be delicate and beautiful, she enjoys experimenting with recipes, substituting ...
Le Cordon Bleu New Zealand recently hosted Manasa Bolawaqatabu and Mohammed Shameen Ali - Season 1 runners up from TV show Pacific Island Food Revolution hosted ...
Why do some food businesses thrive while others fade away? Can creativity and profitability go hand in hand and fuel the success of a culinary enterprise? Dr. ...
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