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.
A fresh and tasty layered dessert, this is a perfect recipe for a weekend treat. This simple step by step recipe created by our Le Cordon Bleu Master Chefs is ...
On October 20 for International Chefs Day, Le Cordon Bleu Australia teamed up with one of our industry partners, Our Big Kitchen, and former Masterchef ...
Le Cordon Bleu Brisbane alumna, Amy Todesco, has given us the ‘scoop’ on what it’s like to be a Head Ice Cream Maker in Canada. Read about Amy’s journey from ...
Le Cordon Bleu London were delighted to celebrate the graduation of Diploma in Plant-Based Culinary Arts students in term 3, October 2021. In an intimate ...
Celebrating some of Le Cordon Bleu's international alumni achievements in 2021.
Food Review of Petit Bites Patisserie’s High Tea Set in Kuala Lumpur (Malaysia) - by Food Writing Essentials participant, Ian Poh Jin Tze
Get into the Halloween ‘spirit’ and create this fun, sweet recipe for Pumpkin & Toasted Pepita Ice Cream Sandwiches using the leftovers from your ...
Le Cordon Bleu graduate and British baking icon Mary Berry has been made a dame for services to culinary arts. Following the announcement in October 2020, Dame ...
Whether you are an emerging food writer or a seasoned restaurant critic, it can be easy to fall back on food writing faux paus which make your readers cringe. ...
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