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.
90 Le Cordon Bleu Melbourne students were given the opportunity to attend his masterclass with Head Chef from Dinner by Heston Blumenthal Melbourne, Evan Moore.
Held over 2 days, on the 10th and 11th November, Le Cordon Bleu Adelaide presented a Traditional Bread Baking Workshop which taught participants the secret ...
Prominent Adelaide based food photographer, Josie Withers, ran a two day Food Styling and Photography workshop on the 18th and 19th November.
Chef Caals started his career working in cuisine and pastry in restaurants throughout France and Belgium. In 1990, Chef Caals worked as a commis with Fauchon (a ...
With more than 800m² under cultivation, the vegetable roof garden of the new Le Cordon Bleu Paris institute is the ideal home for beehives. It also provides a ...
Le Cordon Bleu London took part in the BBC Good Food Show, at the Olympia in Kensington, West London from Friday 11th to Sunday 13th November and saw lots of ...
Our superior Diplôme de Pâtisserie students create an array of culinary delights and miniature cakes for their Afternoon Tea event in which they showcase the ...
Embrace yourself!!! Too long awaited moment is here. Act fast to grab the seat.
Both authors of recently launch recipe book “A touch of French” had the opportunity to share with members of the public at several autograph sessions held in ...
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