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.
We are pleased to announce another exciting new course has just opened for students and alumni of Le Cordon Bleu Dusit – Le Cordon Bleu Dusit Wines Studies ...
In March 2012 it was officially announced to the world that Le Cordon Bleu Dusit Culinary Schools’
Le Cordon Bleu Dusit students & alumni will have a chance to learn new techniques of the 3 selected cakes with the Japanese celebrity chef,
Le Cordon Bleu Dusit organized a special cooking demonstration for “Bangkok Breast Cancer Support Group” (BBCS)
The global Dilmah Real High Tea Challenge completed the Australian leg of the competition with announcements made at a ‘Chart-tea’ event in Sydney recently.
Le Cordon Bleu remembers former student Julia Child in her centenary year. The influential and charismatic chef is credited with popularising French cuisine in ...
During their recent vacation period a group of Le Cordon Bleu Patisserie students and teachers competed in the Hunter Valley Chocolate Festival and Competition, ...
Chef Andre’s experience includes working in restaurants, casinos, hotels, pâtisserie production facilities, and now teaching. He has lived and worked in Japan, ...
There are three types of meringue: French meringue, Italian meringue and Swiss meringue, and all three have different uses: petits-fours, parfaits, iced ...
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