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.
In 2007, at 18 years of age, Columbian Juan Arbelaez arrived in France with his sights firmly set on making his mark in the world of cuisine. His talent and ...
Guillaume Siegler spent many years working in gastronomic restaurants before moving to Japan, where he entered into a partnership to open a restaurant. He went ...
Five top chefs from China hosted a culinary demonstration at Le Cordon Bleu in London on 29th January 2018. The demonstration was a fusion of both Asian and ...
Le Cordon Bleu is a partner of the OLIO NUOVO DAYS event, which will take place in more than 20 restaurants and fine food stores in Paris from 16 to 20 January ...
The esteemed Culinary Arts Director and Master Pâtissier will be in residence at Siddhartha Lounge by Buddha-Bar for four days only from 13th to 16th February ...
January 2018, Paris - Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce its ...
This month 231 Le Cordon Bleu Paris institute students took part in the first career day of 2018, organized at the school. 9 companies were present: chefs, ...
Daishichi Sake Brewery Co. Ltd. is delighted to announce that it will hold a joint seminar on Sake-Food pairing with Le Cordon Bleu on February 1st in Paris, at ...
Why Wine Studies Course? Meet Le Cordon Bleu Dusit Academic Manager, Christophe Mercier, an expert in matters of taste who has been joining Le Cordon Bleu Dusit ...
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