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.
Lyn Fidler went 'back to school' later in life, training as a chef so that she could have a positive influence on the aged care food industry.
Alexandre Viron, CEO, Moulins Viron, shares his knowledge about the trends of bread and flour. These mills are a major partner of Europain Lab.
Le Cordon Bleu Dusit joined a Christmas Bazaar which organized by Alliance Française - on Saturday, November 30th, 2019.
Le Cordon Bleu Melbourne students were thrilled to meet acclaimed Spanish chef Joan Roca at the Estrella Damm Gastronomy Congress, a one-day event where the ...
After winning $13k scholarship funding toward her studies and a Dux award, Amelia Wallingford graduated from Le Cordon Bleu Melbourne in 2019 with a Grand ...
Le Cordon Bleu London is delighted to have won and award for its BBA Culinary Industry Management degree programme. The award for Breakthrough Course: ...
Le Cordon Bleu is delighted to announce that it will take part in the Europain exhibition from 11 to 14 January, at the Porte de Versailles, in Paris. For the ...
Le Cordon Bleu Brisbane's first graduating cohort from Diplôme de Cuisine and Diplôme de Pâtisserie is ready to embrace Queensland's thriving hospitality ...
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