The graduation ceremony for the Tokyo school was held on March 27th at the Grand Hyatt Tokyo.
Well before the start of the ceremony, students are in the lobby snapping photos, chatting, and laughing, unable to contain their excitement. The students themselves were dressed to the nines, a stark contrast to the usual white of their school uniforms. There were as many languages being spoken as they were family members and friends accompanying the soon-to-be graduates, telltale of how the school truly boasts a student body from all over the world.
The certificates and diplomas were distributed to students by class, with each student called individually. A photo is also taken of them as they receive their certificates. Smiles are everywhere, smiles of pride and of relief as if the nervousness and tension felt just a few days ago in their final exams were but a distant memory.
Afterwards, the now graduates have a great time filling up on gourmet cuisine in the hotel's restaurant.
Similarly, on March 26th, the Kobe school held their graduation at the Westin Osaka. Charles-Henri Brosseau from the Consulate General was invited to congratulated the students in a special address.
The graduation ceremony is a day that recognizes their efforts of the graduates and their overcoming doubt. It's also a day demonstrating that these new graduates have realized another step toward their dreams and a reminder of the many new possibilities that await them.
Book a personalised video consultation and have all your questions answered from the comfort of your own home!
In difficult times, we cannot forget who most needs our help. With that in mind, Le Cordon Bleu Rio de Janeiro joined forces to form a chain of good. We ...
In 2019, Chef Rakesh performed a guest demonstration at the Le Cordon Bleu London Summer Festival. He demonstrated the kind of innovative and modern Indian ...
A variation on the classic ratatouille recipe, this elegantly presented dish from Provence is sure to impress guests at a dinner party.
Le Cordon Bleu alumnus, restaurateur Hyunwoo Kang (Partner, Plus 82) took to the streets armed with 20 take away meals from his restaurant as a gift for those ...
With the current the challenges facing the hospitality and tourism industry, we want to thank our industry partners for their ongoing support and strengthen the ...
With everything that's going on in the world right now, you probably have some quiet time to think about your future. At Le Cordon Bleu Australia, we have ...
Whip up this quick and easy classic which is also often used as a test of a true chef. A traditional French rolled omelette has no colour - meaning no hint of ...
These cheese soufflés are simple to make – it’s the large soufflés that are most tricky because it is difficult to judge whether they are cooked or not. – so ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
