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 Open Days in Sydney and Adelaide attracted huge crowds, as the next generation of culinary arts and hospitality managers visit our institutes to ...
Le Cordon Bleu Melbourne celebrated with a stylish cocktail event at the luxury Langham Hotel, recognising its remarkable growth and honouring key staff with ...
In this year’s edition of Taste MIGF, we Le Cordon Bleu Master Chefs will feature unique Malaysian ingredients which they find fascinating and would like to ...
Learn what it takes to open your own pâtisserie and master the techniques of cutting edge pastry chefs at Le Cordon Bleu Australia.
Do you dream of an international career as a manager in the world's most prestigious luxury hotels? With a quality hospitality education and the right industry ...
Living in London for 14 years, the Brazilian chef Luciana Berry decided to study gastronomy inspired by the desire to show how fun it is to cook. It was not ...
As a tribute to Paul Bocuse's life and culinary career, Le Cordon Bleu New Zealand Chef Francis Motta decided to create a seven-course replication of Bocuse's ...
From the 5th to the 7th October, join us at the Cake & Bake Show for a series of workshops, demonstrations and much more!
The Chef João Paulo Frankenfeld started his career as a student in Lyon, France, worked as a cook for ten years in Europe and the United States and at now he ...
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