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.
From zero experience to head chef.
This recipe from Le Cordon Bleu Brazil is full of lively and tangy flavours. The warming blend of coriander, white sesame, garlic, cumin and fenugreek in the ...
Savour the season’s sweetest moments with this Danish Christmas wreath from Le Cordon Bleu Sydney, where the warmth of ginger dances with the exotic flavours of ...
This warming and flavoursome coconut milk soup from Le Cordon Bleu Dusit is prepared by infusing spiced oil with a Thai spice mix, then simmering chicken stock ...
In this dish the cod fillet plays centre stage and is complemented by herby gnocchi, a classically made sauce, clams and samphire. The cod is cured prior to pan ...
Last Tuesday 28th was a day of great celebrations for Spanish gastronomy. Our alumni and second classified in the IX Edition of the Premio Promesas de la alta ...
Elevate your Christmas feast with this festive chargrilled spatchcock from Le Cordon Bleu Sydney, marinated in a BBQ mix that’s bursting with flavours of ...
The word Zaatar (aka Zatar or Za’tar) refers to wild thyme herbs that grow in Lebanese and Middle Eastern wilderness. It is also used to refer to the herbal ...
In celebration of the season, we are delighted to share a fabulously festive Christmas Turkey Wellington recipe for you to create at home. This stunning ...
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