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.
For one time only, Le Cordon Bleu London is inviting you to celebrate the incredible diversity of the culinary world. The institute has announced a Culinary ...
Great Catch up with our pretty lady, Mai Piyakamol, the owner of Chez Nous Artisan Baking Atelier in Chiangmai. A successful alumni who completed Diplôme de ...
Chef Johnson began his career venture following his culinary studies at Le Cordon Bleu Sydney. This led to a journey of cookery experiences in the kitchens of ...
When a student puts his/her heart and mind in this studies they should be rightfully rewarded. We realize that going through our BIS programme for anyone is ...
Le Cordon Bleu is glad to be appointed as the organiser for this National Championship for Malaysia and we look forward to having may young chefs from the ...
2014 Confectionery Arts World Cup champion, Pastry Chef and consultant, Johanna Le Pape’s main goal is to share her healthy eating philosophy around the globe.
Move over kale, there’s a new superfood in town. Explore the facts vs fiction to decide if kelp is the best change you’ll make for your health in 2021.
After being taught by Le Cordon Bleu Paris Chef Teachers and obtaining a Diplôme de Pâtisserie in 2016, Yamilka and Anthony Rosemond left France to open an ...
As part of our Guest Chef Alumni Series we were joined for a live streamed guest chef demonstration with Le Cordon Bleu alumna, Olivia Burt. Olivia graduated in ...
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