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.
Rojina McDonald’s journey from patisserie student to business entrepreneur, author, publishing house CEO and industry speaker proves that a Le Cordon Bleu ...
In order to mark its 125th anniversary and to further develop its graduate network through the alumni association, Le Cordon Bleu Paris is delighted to announce ...
Le Cordon Bleu Paris institute launches a series of “Science and Culinary Arts” conferences hosted by Hervé This and Chef Eric Briffard
On 23rd January Le Cordon Bleu London were joined by alumna Ghillie Basan to talk about her experiences living remotely in the Scottish Highlands, her travels ...
Patisserie student Aurora Hsu is living her dream in France with a 6-month Work Integrated Learning (WIL) placement at Intercontinental Paris.
Sonia Haumonté was born to restaurateur parents. As a teen, she worked in the family business where she was taught that “washing glasses properly is as ...
To update you with our Special Offers & Exclusive Privileges
Le Cordon Bleu Dusit conducted a Healthy Chinese New Year Cooking Demonstration at "The Greatest Chinese New Year 2020" which organized by S-Pure (Betagro) and ...
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