Le Cordon Bleu Japan has campuses in Tokyo, known for 3-star Michelin restaurants that rival those in France, and in Kobe, a central city in historic Kansai, the cradle of Japanese cuisine. These two global food cities attract the world’s top chefs and are vibrant hubs of culinary trends and talent.
Experience this exciting country while receiving an international-level culinary education in the language you prefer: Japanese, English, and Chinese. The schools also provide a number of other culinary programs and classes (Professional Series, Sabrina, Debut) geared toward both seasoned culinary professionals, graduates, and beginners alike. Additionally, special exclusive-to-Japan culinary classes are also available for students to fully take advantage of their time abroad.
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 studied at Le Cordon Bleu and these are their stories.