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.
Bozena Garbinska is a former Food Photography student of Le Cordon Bleu Online Learning. Recently winning an international award for her food photography, read ...
Susan Soulard is a chef, food business leader and Co-Founder of The Whole Kitchen in Singapore. With over 20 years’ experience in the food and beverage ...
Since September, Wine and Management diploma students have been experiencing a year filled with events and learning: conferences, tastings, encounters with ...
Le Cordon Bleu London is pleased to announce a Guest Chef event with Tony Fleming on Tuesday 22nd February at the institute in Bloomsbury. Tony is the Executive ...
In this interview we caught up with former Le Cordon Bleu London student Ilaria Ragusa, who graduated with our Diploma in Pâtisserie, Innovation and Wellness, ...
Sweets have the value of an occasional reward and serve as aesthetic enjoyment. Ladoo is a popular Mithai (general term for Indian sweets), which is a mixture ...
Chef and author Anthony Bourdain once said, “I do not believe in love at first sight. I think you can make a case for love at first smell. And the smells of ...
With a challenging two years behind us, many of us are looking to 2022 with tentative hope. There will be challenges, but there are also positives to draw on. ...
Le Cordon Bleu Australia is excited to welcome students back on campus for 2022 orientation! With international students returning to Australia and new courses ...
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