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 London alumnus, Luke Jenneson, is celebrating a triple win at this year’s Great Taste Awards as his business, Luke’s Bakery, has had three of its ...
With RUOK Day fast-approaching on September 12, we asked some of our industry partners and chef lecturers what they do to keep their mental health in check ...
Wellington may be the gastronomic centre of New Zealand and home to our campus, but further north Auckland provides abundant opportunities as New Zealand’s most ...
Le Cordon Bleu London recently welcomed back Korean Buddhist nun and chef, Venerable Beop Song for a guest chef demonstration.
George Burford is the perfect example of what a top-tier education can do to shape a successful career in hospitality. Armed with a Bachelor of Business in ...
In the latest episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Aaron Thomas, one half of the team behind Yum Bug.
The training programs at the Le Cordon Bleu Paris Institute teach you the techniques to excel in a key role within a kitchen brigade.
Step into the world of culinary dreams with Le Cordon Bleu’s culinary pilgrimage to the Land of Gastronomy. The tour offered the aspiring chefs under our wings ...
Our students are gaining more opportunities to learn from real world hospitality management experts than ever before.
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