Le Cordon Bleu Japan is pleased to announce exciting new changes to the Pastry Diploma Programme. Commencing in January 2019, the programme will be expanded by ...
We were back at Ritsumeikan Univeristy’s annual Open Campus event this year to promote our joint programme in their newly opened College of Gastronomy ...
We were proud to be among the 355 students, faculty and industry members, and government representatives in attendance at the official opening ceremony of ...
Le Cordon Bleu Paris, the leading Global Network of Culinary Arts and Hospitality Management Institutes, was awarded the prestigious Excellence Française Trophy ...
A high-profile chef was invited as a special lecturer for the master class held. In the Tokyo school last month, we have invited Dominique Corby, the executive ...
Perhaps more than knowing and mastering the techniques needed to produce a dish, it’s being able to execute them consistently and on time that’s the biggest ...
Japan’s first College of Gastronomy Management at Ritsumeikan University opened its doors on April 1st, 2018, welcoming its first batch of students.
Come and talk to our staff about Le Cordon Bleu Culinary Arts, Hospitality Management and Gastronomy programs on 7th April 2018.
Daishichi Sake Brewery Co. Ltd. is delighted to announce that it will hold a joint seminar on Sake-Food pairing with Le Cordon Bleu on February 1st in Paris, at ...
Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, is delighted to announce its participation at Europain from 3 ...
Kneading is very important to distribute the yeast and allow gluten to develop. Watch this short video to understand the baking technique.
International Chefs Day, held on the 20th October, marks a special occasion to salute the gastronomy professionals who have made contributions to develop and ...
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