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.
The Chef’s Table is a farm-to-table feast with menus curated by Canadian chefs and musical entertainment. Presented by the Festival of Small Halls, this year’s ...
We take a look at the results of our recent student survey in this infographic. Questions concerning all things student related were covered, such as the ...
Nothing about Battenburg cake appears to be simple – even the name can be Battenberg or Battenburg. Do you use Genoese or Victoria sponge for the squares? ...
There was a time when mealie rice, trotters and cabbage were the only ingredients that a South African Indian could afford. Because of the visceral relationship ...
The list has finally been revealed for 2021! Find out which Australian cities with Le Cordon Bleu campuses made it to the top ranks of the World’s Most Liveable ...
Dr Julien Marechal, Head of School of Business for Le Cordon Bleu Australia explores the importance of Sustainable Gastronomy Day and how chefs can contribute ...
From studying in the city to settling in the country, Le Cordon Bleu Brisbane Alumna Jani Johannes has taken her culinary skills to the famous foodie paradise: ...
Le Cordon Bleu Paris was honoured to welcome Hervé This, a leading authority on molecular and physical gastronomy, for a presentation of his new book to ...
Graduated from Le Cordon Bleu Paris institute, Tobias Overgoor founded Famous Flavours in 2008 in the Netherlands. The company organizes catering concepts at ...
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