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 offer you a recipe Bittersweet glazed duck breast, crispy polenta, rhubarb. An association of sweet and sharp flavours.
On Thursday 14th April 2016, we welcomed Caviar Perle Noire, a premium caviar produced in the renowned Périgord Noir, South West France for an exclusive ...
We teamed up with Great Italian Chefs to host an exclusive cooking event on coffee with Michelin-starred Chef Roberto Petza and Master Chef Nicolas Houchet.
Our Le Cordon Bleu representatives will be attending the education exhibitions in Singapore. To learn more about Le Cordon Bleu and the programs on offer, come ...
If you like smooth and creamy frozen treats, this iced coffee soufflé will please your taste buds. It’s a perfect dessert to serve as a refreshing treat on a ...
Register for our next Open House on Wednesday 27th July 2016.
In September 2016, the UK’s leading culinary school is to launch a new diploma its Diploma in Gastronomy, Nutrition and Food Trends.
Try this recipe of veal sweetbreads paired with a tangy citrus butter the flavor of which provides a sharp contrast to the delicate sweetbreads.
Congratulations to all the students who graduated on 16th March 2016 at the InterContinental in London. The pictures of the event are now available in our ...
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