| December - 21 |
Foie gras flan and Port (wine) jelly
Recipe
Celebrate the New Year in gourmet style with these festive foie gras flans topped with Port wine jelly. Read more
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| December - 19 |
Le Cordon Bleu sponsors MasterChef and launches the Alumni Association in China
December 17
On December 17, 2012 at the Four Seasons Hotel Pudong in Shanghai, Le Cordon Bleu announced its support for MasterChef season II, and the official launch of the Le Cordon Bleu Alumni Association in China. Read more
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| December - 18 |
Christmas treats
Recipe
Tuiles with nibbed cocoa, chocolate truffles, glazed stars – treat yourself at Christmas with these irresistible festive recipes! Read more
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| December - 18 |
Le Cordon Bleu expands its culinary and hospitality reach in Taiwan
Ming Tai High School
On December 18 2012, Le Cordon Bleu - the world’s largest provider of culinary and hospitality education has expanded its commitment in Taiwan by signing a new joint venture agreement with Worldline International Education Company at Ming Tai High School, the Wufeng Lin Family Garden. Read more
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| December - 17 |
Le Cordon Bleu is partnering with The Big Feed charity
Enterprise Challenge 2013
The Big Feed and Le Cordon Bleu Australia are proud to announce the Le Cordon Bleu Enterprise Challenge for South Australian students and schools who want to combine their knowledge of food, business and technology to create meaningful change. Read more
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| December - 11 |
Bachelor of Business degrees in Food and Wine Entrepreneurship
New Video
Le Cordon Bleu Australia has produced a new video to showcase the Bachelor of Business degrees in Food and Wine Entrepreneurship. Read more
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| December - 10 |
Le Cordon Bleu attending Education Expo and Open Days in Indonesia
11th January - 3rd February 2013
To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details
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| December - 10 |
Le Cordon Bleu International Chefs, members of the World Pastry Cup and Bocuse d’Or teams
SIRHA 2013
More than 12,000 chefs from 130 countries come together for the famous World Pastry Cup and the Bocuse d'Or. Read more
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| December - 07 |
President André J. Cointreau at Global HR Forum 2012
News
André J. Cointreau, President and CEO of Le Cordon Bleu International, was invited to the Global HR Forum 2012 as a guest speaker. Read more...
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| December - 04 |
2013 Scholarship recipients announced by Le Cordon Bleu
Education to support the growing food and wine tourism sector
World famous culinary arts and hospitality school, Le Cordon Bleu, in collaboration with Southern Cross University have announced the recipients of the 2013 Education & Industry Professional Scholarships for the Le Cordon Bleu Master of Gastronomic Tourism. Read more
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| December - 04 |
Cocktail in honor of our alumni
November 12 2012
On November 12, Le Cordon Bleu Paris held a cocktail reception in honor of the school's alumni. Read more
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| December - 04 |
The World Chocolate Masters: 2nd place for Chef Sergio Torres
04th December 2012
Last November 10th, the World Chocolate Masters preselections continued with the Mexican competition. The new Callebaut Chocolate Academy welcomed six participants who fought for first place over nine hours and a half. Read more
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| December - 03 |
Cleaning mussels
Technique
Whether cultivated or wild, mussels must be carefully cleaned before being cooked Read more
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| December - 03 |
Leek and orange soup, grilled scallops
Recipe
Leek and citrus pair especially well together in this month’s featured soup. Garnished with scallops and orange segments; this dish is hearty and perfect for the month of December. Read more
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| November - 26 |
Head Teacher awarded for Excellence in Education
Chef Karen Doyle
Le Cordon Bleu Sydney is pleased to announce that Chef Karen Doyle, recently received one of the NSW Minister’s Quality Teaching Awards for 2012. Karen’s was presented with the award by Pam Christie, Managing Director TAFE NSW, Deputy Director-General, TAFE and Community Education and the Hon Adrian Piccoli MP, Minister for Education. Read more
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| November - 25 |
“Sweet Confessions” blending style, excellence and creativity
Sophie Fiorenza
Opening just under two years ago, “Sweet Confessions” is owned and run by Sophie Fiorenza, a graduate from Le Cordon Bleu’s Restaurant Business program.
Graduating in 2001, Sophie was among the first student enrolled at Le Cordon Bleu in Adelaide. Read more
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| November - 25 |
The Regional Food Cultures and Networks Conference 2012
In the beautiful Barossa valley of South Australia
The Regional Food Cultures and Networks Conference 2012 was hosted in the beautiful Barossa valley of South Australia by Le Cordon Bleu Australia. Supported by our higher education partner, Southern Cross University, the event showcased small producers from regions around Australia and some representation from overseas (Philippines and Malaysia). Read more
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| November - 18 |
Le Cordon Bleu Presentation Seminar at Conrad Centennial Singapore
26th November 2012
To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Read more
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| November - 08 |
Le Cordon Bleu Creates Culinary History in Taiwan
7 November 2012
Le Cordon Bleu – one of the world’s largest provider of culinary education – has now officially linked arms with the National Kaohsiung University of Hospitality and Tourism (NKUHT) to deliver Le Cordon Bleu’s internationally famous programs in Taiwan. Read More
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| November - 05 |
Le Cordon Bleu graduate wins China’s first MasterChef
Featured Alumni Story - Wei Han
Le Cordon Bleu is proud to announce that Wei Han, a graduate from Le Cordon Bleu Paris campus, has been crowned the first MasterChef winner in China. Read More
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| November - 01 |
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| November - 01 |
Chocolate genoa cake with creamy chocolate and berries
Recipe
Chocolate Genoa cake with creamy chocolate made from a crème anglaise served with Chantilly cream is sure to impress. This dessert is both decadent and delicious. Even better, each component is simple to make! Read more
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| November - 01 |
The best way to line a tart pan with pastry
Technique
Lining a tart pan correctly is an essential step in making any tart. The correct technique ensures that the tart will bake evenly and look perfect. Read more
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| October - 31 |
Le Cordon Bleu Paris takes part in the 4th European Higher Education Fair in Jakarta
On 3-4 November 2012
This event will be the opportunity for you to meet with Le Cordon Bleu team, and learn more about our programs, admission procedures, as well as professional opportunities. Read more
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| October - 28 |
President André Cointreau invited to the ‘Global Human Resources Forum 2012’
Seoul, 25 October 2012
During the period 23th to 25th October 2012, Mr. André J. Cointreau, President of Le Cordon Bleu International invited to the ‘Global Human Resources Forum 2012’ at the Lotte Hotel Seoul, Korea. Read more
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| October - 24 |
Le Cordon Bleu Dusit Cooking Demonstration for BBCS’s “Eat Good, Feel Great”
Event
Le Cordon Bleu Dusit organized a special cooking demonstration for “Bangkok Breast Cancer Support Group” (BBCS) Read more...
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| October - 24 |
Le Cordon Bleu exhibiting at MasterChef Live
Hordern Pavilion, Sydney
Le Cordon Bleu Sydney’s recent participation as the official hospitality partner and associate sponsor of MasterChef LIVE was very successfully received. Read more
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| October - 24 |
Le Cordon Bleu students awarded gold for the Dilmah Real High Tea Challenge
Australia 2012
The global Dilmah Real High Tea Challenge completed the Australian leg of the competition with announcements made at a ‘Chart-tea’ event in Sydney recently. Read more
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| October - 24 |
The Hot 100 Wine Magazine 2012-2013
Adelaide Review
The Adelaide Review welcomed Le Cordon Bleu Australia back as a Major Partner for The Hot 100 Wine Magazine 2012-2013. The magazine was launched this month at a cocktail event held at the Richmond Hotel in Adelaide, where the top ten of the 100 wines were announced. President of Le Cordon Bleu International, Monsieur Andre Cointreau was an honoured guest at this event during his visit to Adelaide. Read more
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| October - 23 |
Career Presentation & Seminar Program, India
16th-24th November 2012
Allison Grey, Marketing Officer, will be visiting India from 16th to 24th November conducting student interviews in New Delhi, Mumbai, Bangalore, and Pune. Read more
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| October - 18 |
OCSC Education Expo 2012, Thailand
27th -28th October 2012
To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Read more
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| October - 17 |
Lobster trio and tapioca pearls
Recipe
International Chefs Day, held on the 20th October, marks a special occasion to salute the gastronomy professionals who have made contributions to develop and raise the status of the art of cooking. The commemorative day was initiated by the World Association of Cooks Societies (WACS), which counts over eight million chefs from all over the world as members. This recipe illustrates the elegance, technique and innovation that Cordon Bleu Chefs demonstrate in their daily work. Read more
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| October - 15 |
Career Presentation & Seminar Program, Korea
27th October - 4th Novemeber 2012
To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Read more
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| October - 09 |
Le Cordon Bleu opens its doors in New Zealand
October 8, 2012
Le Cordon Bleu, the renowned international culinary arts institution, officially opened in the city of Wellington, New Zealand. This is a joint venture between Le Cordon Bleu International and the institutions WelTec and UCOL. Read more
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| October - 08 |
A special presentation of the new Master of Gastronomic Tourism, London
31st October 2012
Le Cordon Bleu is proud to be hosting a special presentation of the new Le Cordon Bleu Master of Gastronomic Tourism, an exciting new online post graduate degree from Le Cordon Bleu and Southern Cross University. Event details
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| October - 08 |
Chef Miguel Quezada winner of the “Trophée Passion” competition of the Académie Culinaire de France
October 8 2012
Chef Miguel Quezada, executive Chef from “Le Cordon Bleu Casa de Francia” restaurant in Mexico City was the winner of the seventh Trophée Passion competition. This renowned competition was originally developed by Gerard Dupont, and this year was chaired by Thierry Marx, Head Chef of the Mandarin Oriental. Nine finalists Chefs from around the world took part of the contest. Read more
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| October - 02 |
A special presentation of the new Master of Gastronomic Tourism, Paris
29th October 2012
Le Cordon Bleu is proud to be hosting a special presentation of the new Le Cordon Bleu Master of Gastronomic Tourism, an exciting new online post graduate degree from Le Cordon Bleu and Southern Cross University. Event details
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| October - 02 |
Study Adelaide Cocktail Function, Korea
26th October 2012
Study Adelaide cordially invites Le Cordon Bleu Adelaide Alumni to the Quiz show night. There will be some special guests along with Le Cordon Bleu Australia Korean marketing manager Christina Thomson, fun quiz show along with prizes. Cocktail food and wine is provided. Event details
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| October - 01 |
Cumin flavored carrot cream and ricotta served in a glass
Recipe
The naturally sweet carrots are a perfect match for the pungent cumin while the mild flavor of the creamy ricotta doesn’t overpower but rather complements the cumin flavored carrot cream. Read more
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| October - 01 |
Preparing a whole breast of duck
Technique
The breasts are the best part of the duck. The French word “magret” is used to describe the duck breast taken from a Mulard or Barbary duck raised for its foie gras. Read more
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| September - 26 |
‘Small is Beautiful’ - New Degrees in Entrepreneurship
Give small producers and foodies alike the chance for meaningful further education
Reflecting ongoing changes in the world of food and wine business over recent years, two new specialisations in Food Entrepreneurship and Wine Entrepreneurship are now available and will kick-off in early 2013. Using Northern Adelaide Institute of TAFE’s excellent facilities for wine-making and bottling, brewing, cheese-making, bread-making, small goods and confectionery, these new degrees are all about boutique and entrepreneurial small business. Read more
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| September - 26 |
Career Presentation & Seminar Program, Malaysia
11th October 2012
Students or graduates who are interested in pursuing or furthering a career in Hospitality and Tourism industry can learn more about Le Cordon Bleu.
There will also be a cooking demo with free tasting presented by Chef Frank Bruwier – Cuisine Chef Lecturer and an information presentation by Sunway Le Cordon Bleu Malaysia on Diploma programmes offered at Le Cordon Bleu Malaysia and future pathways by Sherlyn Lee, Marketing and Recruitment Executive. Event details
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| September - 26 |
Leading by example... the story so far
Graduate from Masters in International Hospitality Management
When you meet William Ng, it is clear from his enthusiasm that he is committed to succeeding in the hospitality industry. His personal expectations are high as he constantly strives for improvement and to be of influence. Read more
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| September - 20 |
Medals Won At Melbourne Fine Fair Culinary Competition
Sydney Cuisine Students
In September 2012, four Cuisine students from Le Cordon Bleu Australia entered the open class of the culinary competition at the Fine Food Fair in Melbourne. They were supported by Head Teacher Chef Karen Doyle from Le Cordon Bleu Sydney. Read more
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| September - 18 |
Edlink+ConneX Exhibition in Indonesia
13th-21st October 2012
To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details
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| September - 18 |
MMS Education Fair in Malaysia
13th-14th October 2012
To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details
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| September - 18 |
The Australia Future Unlimited Education Exhibition in Taiwan
6th-9th October 2012
To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details
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| September - 17 |
Le Cordon Bleu Mexico in the VII edition of Trophée Passion in Paris
Mexico, 17th September 2012
On the 8th of October at the school Ferrandi in Paris, the grand finale of the seventh edition of Passion Trophy (Trophée Passion). Organized by l'Académie Culinaire de France. read more
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| September - 01 |
Sirloin steak, Pont-Neuf French fries, Béarnaise sauce
Recipe
Learn one of the classic French potato cuts, the Pont-Neuf, a perfect match for succulent sirloin steak and Béarnaise sauce. Read more
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| August - 29 |
Award to Mr. André Cointreau by Mr.Toshizo Ido, Governor of the Hyogo Department
Paris, 29 August 2012
Mr Toshizo Ido, Governor of the Hyogo Department awards Monsieur André Cointreau, President of Le Cordon Bleu International, a distinction for his contribution to developing in business and friendships between Japan and France. Read more
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| August - 28 |
Blossoming Graduates Create An Enlightening Dining Experience
Taipei, Taiwan
Believing that a truly great dining experience goes beyond only the taste of their food, Chia-Hung (Charles) Chen and Pin-Jui (Steven) Su along with a team of young chefs, started a journey to fulfill their culinary dreams in early 2012, aiming to share this collective dream with their customers. Read more
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| August - 09 |
Le Cordon Bleu students assisting Starlight Foundation Gala Dinner
Intercontinental Hotel Adelaide
On Thursday 9th August, the Starlight Foundation held their 5 Chefs gala dinner in Adelaide at the Intercontinental Hotel Adelaide.
Le Cordon Bleu students were offered the opportunity to assist in the function. Read more
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| August - 07 |
Sun Education Expo in Indonesia
15th-22nd September 2012
To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details
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| August - 01 |
Poached eggs “burgundy style”
Recipe
To mark Julia Child’s 100th birthday on August 15th, Le Cordon Bleu has adapted the recipe for ‘Oeufs à la Bourguignonne’, also known as “Oeufs en meurette”, eggs poached in red wine accompanied by a garnish of onions, button mushrooms and lardons. Child’s life was highlighted in the film ‘Julie & Julia’, based on the book by Julie Powell who blogged about cooking Child’s recipes. Read more
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| August - 01 |
Restaurant and Catering South Australia Award Winners
Le Cordon Bleu Graduates
On Monday 30th July, Le Cordon Bleu management attended the Restaurant and Catering Association South Australia Awards for Excellence at the Adelaide Convention Centre.
Of the many winners on the evening two Le Cordon Bleu graduates took home major awards. Read more
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| August - 01 |
Vinaigrette
Technique
Discover the secrets to making the perfect vinaigrette! Read more
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| July - 26 |
Multiple Medal Wins for Le Cordon Bleu
Hunter Valley Chocolate Festival and Competition
During their recent vacation period a group of Le Cordon Bleu Patisserie students and teachers competed in the Hunter Valley Chocolate Festival and Competition, sponsored by Callebaut Chocolate. The festival attracted over 12 000 visitors with the enchanting theme for the year of a ‘Winter Wonderland’. Read more
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| July - 26 |
Students impress at Good Food and Wine Show
Sydney
The recent Sydney Good Food and Wine Show, saw twelve Le Cordon Bleu students assisting in the behind the scenes running of this nationwide event. The students assisted with mise en place before and during the event as well preparing and serving all meals for the Chefs Table, VIP Room, Green Room and the Celebrity Theatre. Read more
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| July - 23 |
Le Cordon Bleu hosting the 2nd Australasian Regional Food Cultures and Networks Conference
11th – 14th November 2012
Le Cordon Bleu is very excited to announce that they will be hosting the 2nd Australasian Regional Food Cultures and Networks Conference at Maggies Farm Function Centre in the Barossa Valley from the 11th – 14th November 2012, in association with Southern Cross University, the Regional Food Research Network Australasia and Locale: the Australasian-Pacific Journal of Regional Food Studies. The conference is dedicated to the appreciation and understanding of food and drink in terms of education, tourism and hospitality, producers, products, provenance, tradition, local difference and smaller communities, to name a few! Event details
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| July - 19 |
Özyeğin University and Le Cordon Bleu Sign a Cooperation Agreement
Istanbul, July 19 2012
Özyeğin University and Le Cordon Bleu, the renowned international culinary arts institution, will sign an agreement today to seal the partnership between the two institutions. Read more
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| July - 12 |
Interviewing Le Cordon Bleu Sydney Pâtisserie Chef
Chef Andre Sandison
Chef Andre’s experience includes working in restaurants, casinos, hotels, pâtisserie production facilities, and now teaching. He has lived and worked in Japan, the United Kingdom, Switzerland and Australia. He has recently been team captain for Team Pastry Australia which won the Asian Pastry Cup in Singapore in 2012. Read more
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| July - 05 |
Sautéed duck “magret”, anna potatoes and wild mushrooms
Recipe
In this delicious recipe, Anna potatoes, a traditional favorite, is paired with succulent duck and a medley of wild mushroom Read more
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| July - 03 |
Le Cordon Bleu is attending Education Expo in Indonesia
3rd-12th August 2012
To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details
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| July - 01 |
Beef tenderloin with a mushroom and parmesan-crust
Recipe
Create a delicious and memorable meal with this month’s selection from Le Cordon Bleu. This mushroom and Parmesan-crusted beef tenderloin will leave a lasting impression! Read more
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| June - 27 |
Restaurant and Catering SA Finalists for 2012
Le Cordon Bleu Student Nominees
The finalist for the prestigious Restaurant and Catering SA (RCSA) Awards for Excellence 2011 were announced earlier this month. Amongst the categories such as Contemporary Australian, European, Indian, New, Apprentice Chef and Chef, was Best Employee. Of the four people nominated in the Best Employee category, two were Le Cordon Bleu students. Read more
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| June - 27 |
Secrets of Silicone in Sugar Showpieces
Andre Sanderson
Fresh from his win at the Asia Pastry Cup 2012 Team Pastry Australia captain and Le Cordon Bleu Sydney head culinary teacher Andre Sanderson shared the secrets of using silicone moulds with baking industry publication, Australian Baking Business. Read more
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| June - 19 |
Master of Gastronomic Tourism presentation in Melbourne, Victoria
3rd July 2012
Le Cordon Bleu is proud to be hosting a special presentation of the new Le Cordon Bleu Master of Gastronomic Tourism, an exciting new online post graduate degree from Le Cordon Bleu and Southern Cross University. Event details
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| June - 05 |
Le Cordon Bleu China Summer Tour French Culinary Traditions To China
12th June – 21st June, 2012
Shanghai, June 12 – 14, 2012 : Le Cordon Bleu, the world renowned school for culinary arts, management and gastronomy, will be participating to the SIRHA Shanghai at Pudong Expo from 12th June – 14th June, 2012. Read More
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| June - 01 |
Le Cordon Bleu is attending Career Expo in Australia
19th -31st July 2012
To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details
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| June - 01 |
Seafood risotto with a hint of curry
Recipe
The perfect catch! Enjoy our Seafood risotto with our featured recipe this month. Mussels, clams, scallops and shrimps will please all seafood lovers. Read more
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| May - 24 |
Le Cordon Bleu Students Assisting at Tasting Australia 2012
Intercontinental Adelaide
Tasting Australia is a premier food event recently held in Adelaide from 26th April until 3rd May 2012. There were many events held throughout the week including a VIP function attended by media and celebrity chefs at the InterContinental, which included the assistance of eighteen Le Cordon Bleu Bachelor and Masters Students. Read more
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| May - 22 |
Le Cordon Bleu partners with Southern Cross University
To deliver exciting new online postgraduate degree
World famous culinary arts and hospitality school, Le Cordon Bleu, in collaboration with Southern Cross University have launched an exciting new online postgraduate degree for ‘foodies,’ the Master of Gastronomic Tourism (MGT). The first cohort for the degree started on Monday (7th May 2012) with more than 25 students enrolled from around Australia and the world. Read more
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| May - 14 |
Le Cordon Bleu New Zealand announce scholarship winners
In Wellington on 7th May 2012
A group of aspiring chefs and restaurateurs are closer to fulfilling their culinary dreams after being announced as the first Le Cordon Bleu New Zealand scholarship recipients.
Le Cordon Bleu New Zealand, the newest Le Cordon Bleu Institute to be opened since the school was founded in Paris in the late nineteenth century, has awarded substantial fee reductions to 15 talented students, to mark its opening in October 2012. Read more
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| May - 08 |
Le Cordon Bleu partners with Southern Cross University
To deliver exciting new online postgraduate degree
On Friday 11th May Le Cordon Bleu President, Mr André J. Cointreau, will visit Australia and meet with Pro Vice Chancellor Professor Andrew McAuley from Southern Cross University at a function to officially recognise the special partnership between the two educational institutions for the delivery of the Le Cordon Bleu Master of Gastronomic Tourism. Read more
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| May - 03 |
Study in Adelaide Info Day, Malaysia
26th May 2012
To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details
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| May - 01 |
Pistachio cake with spice poached pear
Recipe
Awaken your sweet tooth with this deliciously soft pistachio cake and tender, subtly spiced poached pear. Read more
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| April - 30 |
Chef Frédéric Lesourd Jury member at the 35th World Association of Chef Societies' (WACS) Congress
Daejon, South Korea
Chef Frédéric Lesourd will participate in the 35th World Association of Chef Societies’ Congress, to be held in the city of Daejon, South Korea, from May 1 -5, 2012. Read more
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| April - 26 |
A Delicious Treat for Ella Danilova
Sydney Alumni
Since graduating from Superior Pâtisserie in 2008, Le Cordon Bleu Alumni Ella Danilova has been running Delicious Treats, a family business specialising in decorated kosher cakes. Starting out as small home business making cakes and cupcakes for weddings and engagements, bar and bat mitzvahs, brit milot, baby naming ceremonies and birthdays, and has expanded to include a wide range of dessert cakes, tortes, flans, babkes and bulkas, all freshly made to order. Read more
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| April - 26 |
Alumni Story: Rinrin Marinka
Le Cordon Bleu Celebrity Chef
Le Cordon Bleu recently held an event in Jakarta featuring Indonesian celebrity chef and Grand Diplôme graduate Rinrin Marinka. Since completing her studies in French Cuisine and Pâtisserie at Le Cordon Bleu Sydney, Rinrin began working as a freelance cooking instructor. Her passion for cooking and her culture led to many attempts to create a synergy between east and west cuisines - quality and artistic fusion menus. Read more
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| April - 26 |
Australia wins the Asian Pastry Cup 2012
Under the captaincy of Le Cordon Bleu Sydney Head Culinary Teacher André Sandison
In a tremendous display of artistry, skill and nerves, Team Pastry Australia, under the captaincy of Le Cordon Bleu Sydney’s Head Culinary Teacher André Sandison, triumphed at the Asian Pastry Cup 2012 with Sydney Harbour themed chocolate and sugar showpieces, plated desserts and cakes. Read more
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| April - 26 |
Le Cordon Bleu Regional Manager Visits India
10th May to mid November 2012
Hari Iyer, Regional Marketing Manager for Le Cordon Bleu will be based in Mumbai, India from 10th May 2012 till mid November 2012. Hari Iyer will be visiting all major Indian cities during his tenure. Come meet and discuss your career pathways. You can find out about the 115 year history of Le Cordon Bleu, and how a qualification from Le Cordon Bleu does more than secure you a career: it opens doors to the world’s best kitchens and finest hotels. Event details
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| April - 22 |
Interview With Successful Alumni: Steve Tan
Assistant Front Office Manager, The Ritz-Carlton, Millenia Singapore
Russell Dawes, Le Cordon Bleu Professional Industry Placement Manager, recently conducted an interview with Bachelor of Business (International Hotel and Resort Management) graduate Steve Tan. Currently the Assistant Front Office Manager in the Ritz-Carlton, Millenia Singaopore. Read more
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| April - 20 |
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| April - 19 |
Historic Culinary Union to Boost Shanghai's Tourism
19 April 10.00 a.m
This morning, the Shanghai Business & Tourism School and the world’s most famous culinary school signed a historic cooperative agreement to teach the first Le Cordon Bleu programs in China. Read more
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| April - 19 |
Le Cordon Bleu is attending Quiz Night, Career and Training Expo in Australia
2nd - 19th May 2012
To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details
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| April - 16 |
Le Cordon Bleu is attending education exhibitions in Indonesia
12th - 31st May 2012
To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details
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| April - 12 |
Le Cordon Bleu 2012 scholarship for the Hautes Etudes du Goût Program
A unique, multidisciplinary course program that encompasses the many facets of the world of gastronomy
Le Cordon Bleu International is proud to announce a new scholarship, one which will substantially assist the successful applicant to attend one of Le Cordon Bleu’s most prestigious courses: Hautes Etudes du Goût. Read more
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| April - 09 |
Career Presentation & Seminar Program, Malaysia
20th May 2012
There will also be a cooking demo with free tasting presented by Chef Frank Bruwier – Cuisine Chef Lecturer and an information presentation by Sunway Le Cordon Bleu Malaysia on Diploma programmes offered at Le Cordon Bleu Malaysia and future pathways by Sherlyn Lee, Marketing and Recruitment Executive. Event details
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| April - 09 |
Peruvian Ambassador presents Le Cordon Bleu Ottawa with Peruvian Cookbook
“The Art of Peruvian Cuisine”
Le Cordon Bleu Ottawa students gathered for a special presentation and lively discussion of the Peruvian cookbook “The Art of Peruvian Cuisine” with the Peruvian Ambassador - José Antonio Bellina, the Deputy Head of Mission Peru - Roberto Rodriguez, and the Consular Attaché - Jose Alberto Ortiz. Read more...
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| April - 05 |
Le Cordon Bleu Ottawa Open House May 12, 2012
Culinary Programs Information Session
Join us at our Open House on May 12, 2012. Learn about the culinary programs we offer and tour our facilities! Read more...
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| March - 31 |
Chocolate ‘egg’
Recipe
As the Easter holidays approach, chocolate takes its place in the limelight among the various sweet treats. There are many different ways it can be used, so here is a recipe which perfectly combines all of the enjoyment of chocolate with the symbolic “Easter Egg” shape. Read more
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| March - 30 |
“Kimy” chocolate and hazelnut tartlets
Recipe
It’s almost the Easter holidays! Now is the perfect time to have a go at making a pastry recipe. Why not try this one using the season’s star ingredient, chocolate? Read more
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| March - 30 |
The best way to temper chocolate
Technique
Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, to coat chocolates and to make sculptures. Read more
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| March - 29 |
A special presentation of Master of Gastronomic Tourism
24th April 2012
Le Cordon Bleu are proud to be hosting a special presentation of the new Le Cordon Bleu Master of Gastronomic Tourism (MGT) at the Sydney Seafood School on Tuesday 24 April from 6:30pm.
Come and learn more about this innovative new online postgraduate program from staff from Le Cordon Bleu and Southern Cross University. Event details
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| March - 29 |
Le Cordon Bleu students wins at the Sydney Royal Summer Fine Food Show
Edwin Soeryajaya
More than 850 products from around the country were put through the paces at the 2012 Sydney Royal Summer Fine Food Show. Run by the Royal Agricultural Society of NSW (RAS), the Summer Fine Food Show encompasses the Sydney Royal Beer, Bread, Cake and Pie, Pasta, Coffee and Aquaculture Competitions. Read more
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| March - 28 |
Le Cordon Bleu participates in the FPP Student Fairs in Latin America
11-24 April 2012
Meet Le Cordon Bleu at FPP Student Fairs throughout Latin America. Visit us in Buenos Aires, Lima, Quito, Medellin Bucaramanga, Bogota and Caracas. Read more...
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| March - 23 |
Quail consommé flavored with celery in puff pastry
Recipe
This recipe demonstrates clarification, a French cuisine technique, which gives a clear double strength consommé with intense flavor. Read more...
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| March - 13 |
Tertiary Studies and Careers Expo, Australia
29th - 30th April 2012
To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details
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| March - 07 |
"SOMTUM", by Le Cordon Bleu Dusit School in Thailand, winner "Best Book in the World"
at the Gourmand CookBook Awards
The new Le Cordon Bleu cookbook “SOMTUM: a Meeting of Flavours, Tastes and Cultures” has been awarded for Best in the world in the Gourmand World Cookbook Awards in the Asian category.The winners were announced on March 6 at the Folies Bergères Theatre in Paris. Read more
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| March - 05 |
Le Cordon Bleu participates in the Futuralia Student Fair in Portugal
14th to 17th March
Le Cordon Bleu will be visiting Portugal and attending the Futuralia Fair taking place from the 14th to 17th March at the Feria International de Lisboa. Read more
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| March - 01 |
Sole “goujonnettes”, creamy fumet with wild mushrooms
Recipe
Discover an original way to combine fish and mushrooms, a modern and delicious take on a traditional fish “goujonettes” recipe. Use a firm, white-fleshed fish for this recipe, and select small wild mushrooms – according to your taste – to match the size of the “goujonettes”. Read more
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| February - 29 |
"SOMTUM", by Le Cordon Bleu Dusit School in Thailand, nominated "Best in the World"
in the Gourmand World Cookbook Awards
The new Le Cordon Bleu cookbook “SOMTUM: a Meeting of Flavours, Tastes and Cultures” has been nominated for Best in the world in the Gourmand World Cookbook Awards in the Asian category. Read more
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| February - 29 |
20 years of Gourmand & Le Cordon Bleu - Le Cordon Bleu at the Paris Cookbook Fair
from March 7th to 11th 2012
Le Cordon Bleu will be at the third annual Cookbook Fair at the CENTQUATRE from March 7 - 11 with China and Brittany as this year's guests of honor. Read more
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| February - 25 |
Beef stew in red wine, with bacon, onions, and mushrooms
Recipe
The Burgundy region of France is famous for its fine wines. Dishes ‘à la Bourguignonne’ generally include a sauce made of red wine and a garnish of small onions, mushrooms and bacon lardons. Bœuf Bourguignon – a classic in both the region and the whole of France – is the perfect example. Read more
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| February - 23 |
IDP Australian Education Exhibition in Bangkok, Thailand
21st - 25th March 2012
To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details
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| February - 17 |
Café Le Cordon Bleu is now open
Local news
Internationally renowned Culinary Art school, Le Cordon Bleu, has open its first café in Europe. Read more...
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| February - 15 |
SUN UK Education Expo in Indonesia
18th March 2012
To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details
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| February - 13 |
AS EduCentre's Education Fair in Singapore
9th March 2012
To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details
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| February - 13 |
THE GRAND DIPLÔME® DELIVERED TO THE SECOND CLASS OF LE CORDON BLEU MADRID
CULINARY SCHOOL UNDER THE SPONSORSHIP OF RAFAEL ANSÓN
The renowned Cuisine School welcomed the Christmas holidays with their second awarding of Grand Diplôme®, and Cuisine and Patisserie Diplômes. Read more
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| February - 12 |
IDP Malaysia for Study in Australia Exhibition
2nd - 5th March 2012
To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details
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| February - 10 |
London Grand Opening, the UK Scholarship Award 2011 winner and a surprise announcement!
Campus news
Tuesday 7th February saw London celebrate the Grand Opening of the new Le Cordon Bleu
International Flagship Institute, located at 15 Bloomsbury Square. Read more...
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| February - 09 |
Chocolate-flavored puff pastry crisps with fromage blanc and orange cream, cherry and banyuls wine sauce
Valentine's day recipe
Create the perfect ending to a Saint-Valentine’s Day meal with this delicate dessert which combines crisp puff pastry and smooth fromage blanc and orange cream which are perfectly complemented by the rich intense flavor of cherries. Read more
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| February - 04 |
Le Cordon Bleu attending Vista Worldwide Education Fair in Indonesia
4th to 12th February 2012
To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details
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| February - 01 |
Making meringue
Technique
There are three types of meringue: french meringue, italian meringue and swiss meringue, and all three have different uses: petits-fours, parfaits, iced soufflés, dacquoises, tart or cake toppings or simply for dessert decoration. Read more
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| February - 01 |
Smooth chocolate cream, cardamom flavored chantilly
Recipe
Discover this delicious, simple recipe which combines a sweet chocolate cream with the light spiciness of a cardamom Chantilly. Read more
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| January - 23 |
Le Cordon Bleu launches online degree that will tantalise the taste buds!
Join the Gastronomic revolution!
World famous culinary arts and hospitality school, Le Cordon Bleu, in collaboration with Southern Cross University have launched an exciting new online postgraduate degree for ‘foodies,’ the Master of Gastronomic Tourism (MGT). The only post graduate degree of its kind available in Australia, the MGT offers ultimate flexibility for undergraduates, mature age students, professionals and tourism industry personnel seeking further education delivered entirely online to anywhere in the world. Read more
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| January - 21 |
Turbot with spice, confit eggplant, sweet and sour sauce
Chinese New Year Recipe
The confit eggplants give sweet flavor and interesting texture to the dish whilst the delicate flavor of the fish is complemented by the addition of spice. Read more
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| January - 16 |
Opening and preparing scallops
Technique
In France, scallops – a delicious seafood delicacy greatly appreciated by the French – are in full season. Scallops can be bought without their shells, but amateurs enjoy preparing them from start to finish. Read more
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| January - 13 |
Crab ravioli, chicken and garlic cream, chervil coulis
Recipe
Discover the recipe of the month: delicious crab ravioli, chicken and garlic cream, chervil coulis Read more
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