A plant-based recipe to celebrate great chefs around the world
This International Chef's Day, we're raising a fork to the hard-working and passionate chefs across the world, including Le Cordon Bleu chefs in training, ...
Tokyo
Le Cordon Bleu Japan has decided to close its Daikanyama campus in Tokyo this fall. While we are considering several interesting alternatives for course delivery locally, in the meantime we will be doing mainly maintenance and refurbishment works in the Institute, and eventually move into a new campus. Although we cannot disclose any future plans at this stage, please keep in touch for future announcements.
Should you wish to study at Le Cordon Bleu, please consider our programmes available within our international network of institutes : https://www.cordonbleu.edu/programmes/en
Should you have any query please do not hesitate to reach us at tokyo@cordonbleu.edu.
Le Cordon Bleu has been helping passionate students follow their culinary dreams over the last 125 years. Students come to Le Cordon Bleu from all walks of life. They are beginners enthusiastic about the culinary arts but utterly inexperienced; they are far along on one career path and ready for the next; they are established professionals seeking to improve themselves. Regardless of their ultimate goal – to run a restaurant or catering company, hotel or retail management, journalism, consulting, food styling – the students of Le Cordon Bleu come for the culinary education that will allow them to succeed.
Be a part of the new generation of innovative and creative food industry leaders, solving the complex food issues of today.
Discover “food” and change your future.
Those who come out of Le Cordon Bleu do not only become chefs.Striving toward their individual dreams and goals, the occupations of our graduates span a wide range.We can see that the “food industry” can involve a great many things by taking a look at our many graduates. These individuals have all studied at Le Cordon Bleu and these are their stories.
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