Le Cordon Bleu, a leading global network of culinary arts and hospitality management institutes, officially launched its "Japanese Cuisine Diploma". The official launch event took place on November 21 at theTokyo institute. During the event, the new course that started in October 2017 was presented.
The 6-month Japanese Cuisine Diploma program is divided into four levels -- initiation, basic, intermediate and superior -- and offers the techniques and knowledge of rich culinary culture through practical classes, cultural experience activities, and industry visits.
"In London, more and more people understand not only Japanese food and 'Kaiseki' but also philosophy and the dining experience, so I will bring back what I learn here…," said Junhua Ni, who also obtained the French culinary diploma at Le Cordon Bleu Tokyo and Paris.
Prior to tasting Japanese cuisine dishes, chef Kiyoaki Deki, Technical Director of Japanese Cuisine, demonstrated knife skills and other cooking techniques in front of the assembly. The institute's history was presented by Gilles Company, Executive Chef at Le Cordon Bleu Japan, along with an introduction to the Japanese cuisine diploma, including the world-class chef instructors and lecturers of the program.
With a network of more than 35 schools in 20 countries, Le Cordon Bleu's mission is to teach a whole range of technical and university training programs for working in the restaurant, hotel and tourism industry. Founded in 1895, Le Cordon Bleu has over 120 years of excellence in teaching. "Our success, our reputation is nothing else but the success of our students...We are here to create successful students in their countries, and help them embrace their career," said Le Cordon Bleu President and CEO Andre Cointreau during the event.
For more information visit website of Le Cordon Bleu.