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.
Under the banner of The Leura Harvest Festival, on May 1st 2016, baking enthusiasts, industry professionals, students, and chocolate cake loving children, were ...
Every three months, students from the Bakery Diploma program demonstrate their skills and creativity by baking various breads and Danish, throughout the ...
Discover encouraging and realistic tips on how to Maintain a Gluten Free Diet.
Franck Ramage, head of wine department at Le Cordon Bleu Paris will host tasting workshops during the Salon de la Revue du Vin de France the 20 & 21 of May, ...
We hosted an exclusive chocolate workshop and demonstration with London's top chocolatier Paul A. Young and Le Cordon Bleu London Master Chef Julie Walsh.
Come and meet Chef On Nha Hue, Le Cordon Bleu’s Alumni Chef in Patisserie. She will be conducting cooking demonstrations for you at HCMC, Vietnam.
A true Le Cordon Bleu graduate having studied the Grand Diplôme in Paris followed by the Bachelor of Business (Restaurant & Catering Management) & the Graduate ...
These delicate biscuits use a mixture of glacé fruit and nuts in a sweet honey caramel, generously coated in bitter dark chocolate.
The institute in Paris relocates by the Seine river in Beaugrenelle to welcome future chefs in a 4000 square meters building fitted out with ultramodern ...
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