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.
Alumni Cooking & Marzipan techniques demonstrations in The Star Education fair in KLCC Convention Centre.
Welcoming the student by their first out-campus visit! Kuala Lumpur most renowned wet market @ Chow Kit. Students of January intake 2017 Pastry & Cuisine Lvl 1 ...
Last week Le Cordon Bleu London spent two days at Whole Foods Market on High Street Kensington between 13th and 14th of January, where we showcased our Master ...
There are a range of great career opportunities for our students after graduating from Le Cordon Bleu London, with success stories that include head chefs, ...
You are invited to a demonstration of Molecular Gastronomy by Christophe Lavelle at Le Cordon Bleu Sydney on 13th Feburuary 2017.
Recipe orange chocolate lollypops from the book L'École de la Pâtisserie by Le Cordon Bleu® institute and Larousse editions
Chef Philippe Groult, MOF, gave a workshop on the theme of Chilean blueberries. On the menu: braised spring onions with Chilean blueberry juice, grilled duck ...
The Mediterranean is well-known for the fresh, beautiful flavours that can be found in their various dishes, and is fast gaining popularity around the world for ...
In a world that has been consumed by social media, the appearance of food has never been as important as it is now. A dish may be perfectly seasoned and full of ...
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