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 alumna Amanda Bankert had always dreamed of owning her own pastry shop. Today she owns a thriving business, Boneshaker Doughnuts, in Paris and ...
Discover the Le Cordon Bleu New Zealand High Tea experience both in the restaurant and backstage in the kitchen.
Le Cordon Bleu will be attending exhibition educations in Indonesia.
On Tuesday 18th July, Le Cordon Bleu London had the pleasure of welcoming distinguished chef and former Masterchef judge Chef Degan Septoadji, into our school ...
Tina Su is the co-owner and pastry chef behind Butter Avenue, Toronto’s trendy pâtisserie and café on Queen Street West. We recently caught up with Tina, the ...
Living and working on the tranquil shores of Paradise Island, whilst pursuing your culinary passion is what many of us dream of. We recently caught up with ...
Thursday, July 20th, 2017 – Ritsumeikan University announced the opening of their College of Gastronomy Management along with their educational partnership with ...
One of the key principles behind the best pairing is to understand both the food you are serving and the wine by analyzing their basic components in order to ...
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