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.
It has been wonderful to see so many chefs and students on the rooftop during the last month. Even though the weather hasn’t been fantastic, the plants have ...
On July 16th we had the opportunity to receive in our Institute to the Association of Spouse of Diplomats AC to participate in a demo class!
1st. Place! Our Le Cordon Bleu Mexico student, María Esther Fragoso Díaz, was the winner of the 10th Competition for the Best Cake of "La Esperanza" Pastry ...
Get the offer of free administration fee with registration of 2016-17 programms.
You're invited to join the world's finest French chefs, Philippe Mouchel for a delicious French cuisine Masterclass at Le Cordon Bleu Melbourne
Le Cordon Bleu Melbourne Lunches, Dinners and High Tea’s have been a great success, with new dates for semester 2 being locked in. The students will again be ...
Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, ...
Le Cordon Bleu is extremely excited to be participating in the inaugural "Bonjour Barossa" event being held at the beautiful Seppeltsfield Estate.
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