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.
Chef Tranchant joined Le Cordon Bleu Paris as Chef Instructor in pastry in 2006. We met him...
Congratulations to everyone who graduated on the 16th of December, 2016. Click through to view the pictures from the event in our gallery.
Apply early to receive the special class designed to enhance your skills other than the classic cycle courses.
André Cointreau, Le Cordon Bleu President and the Le Cordon Bleu London team send you their warmest wishes for the festive season.
This modern take on the classic yule log is made with a soft chocolate genoise sponge, rolled with a rich cherry compote and chocolate ganache.The beautiful ...
Congratulations to all of our 2016 term 4 Le Cordon Bleu Ottawa graduates! We are happy to share the pictures from our ceremony at Canadian Museum of Nature on ...
Our Pâtisserie Master Chef Olivier Mourelon is demonstrating his top festive glazing technique so that you can add some little decorative finishing touches to ...
We are happy to announce our presence at the World Hospitality and Food Service event (SIRHA). The international fair takes place in Lyon (France) between ...
For those of you that would love to indulge in homemade treats but don’t feel like you have enough time on your hands, Le Cordon Bleu London are here to help. ...
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