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 will participate in the Reinvent Your Career Expo. The Reinvent Your Career Expos are a free public event. Noted as Australia’s largest adult ...
The graduation ceremony of Le Cordon Bleu Paris Restaurant Management (September 16, 2016) welcome Olivier Boucachard, Food and Beverage Manager at ...
Pop-up dining has taken the foodie world by storm and Le Cordon Bleu London, in partnership with Grub Club, hosted the pop-up of all pop-ups right here in our ...
Le Cordon Bleu will participate in the Melbourne Cake, Bake and Sweets Show, 21-23 October. Come and visit us at stand #S23.
In celebration of Urban Food Fortnight, we are exploring what the changing seasons means for life on our rooftop garden.
To the great delight of Sydney students, Chef Fazely created a dish from his latest cook book “my Sucre story” Daging Salai bersama Éclair Panggang or Smoked ...
Le Cordon Bleu Sydney hosted a gathering for 40 key Industry Partners at Nel’s Restaurant for an Appreciation and Networking Lunch.
Executive chef, Ben Shewry, from Attica taken Le Cordon Bleu Melbourne students for a Masterclass.
Yesterday evening, Signatures Restaurant hosted the first of two evenings with award winning NYC guest-chef Jungsik Yim, as he prepared his ‘New Korean style ...
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