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 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 ...
Alumna Sonia Manoj Patil was thrilled to cook for the judges of Masterchef Australia at experiential restaurant Enter Via Laundry where she works as chef. Sonia ...
When Le Cordon Bleu Australia went from on-campus teaching to online learning in early 2020, staff and students rose to the challenge with spirit.
Out students continue to get the best culinary education
Interview with Capper, Vacharobol Sopa, Diplôme de Cuisine Thaï and Diplôme de Pâtisserie graduate from Le Cordon Bleu Dusit Culinary School
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