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.
We were excited to have Chef Masaki Okazaki, head pastry chef of the Conrad Tokyo, show off his specialty, sugar art, in a Master Class on September 9th at our ...
New book! The history of the truffle, with stunning photographs and new recipes by leading Chefs
On 11 August 2017, we accompanied our beekeeper, Charlotte Dumas, and Chef Groult, Assistant Culinary Arts Director and Head of the Cuisine Department, during ...
From 22nd to 24th September 2017, BBC Good Food held the first ever major 3-day food and drink feast in the famous moat at the Tower of London. Le Cordon Bleu ...
Antonio Buono is the overall winner of the French final of the S.PELLEGRINO® YOUNG CHEF 2018 competition and will represent France, alongside Frédéric Anton, at ...
Le Cordon Bleu hosted a Perth Alumni and New Students' Cocktail Event at The Waiting Room, Crown Towers Perth, Western Australia. Attended by 50 guests, ...
At Le Cordon Bleu London, our expert teaching chefs understand the importance of cooking with seasonal produce, having adopted it as a way of life during their ...
In August and September, 391 students attended individual graduation ceremonies in Adelaide, Melbourne and Sydney to receive their parchments from Le Cordon ...
Le Cordon Bleu Melbourne students recently hosted a delightful dégustation dinner for 24 education agents. The event showcases the impressive level of culinary ...
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