Singaporean Mohamed Hussain Mohamed Al-Matin Bin (Matin) began his studies with Le Cordon Bleu Basic Patisserie in July 2010. The determination and discipline that kept him motivated throughout his studies also encouraged him to seek professional experience right from the beginning. Matin’s ambitions paid off as he was approached by Adriano Zumbo, and Christopher Thé (Black Star Pastry) on the same day (only hours apart), each offering Matin work experience in their well-known Sydney-based patisseries.

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Le Cordon Bleu is proud to introduce the new Professional Culinary Management Program in Adelaide, South Australia from January 2012.

Previously only available in Sydney, this renowned culinary management program will be on offer in Adelaide for the very first time. Upon completion students will receive both Australian and the internationally recognised Le Cordon Bleu qualifications.

This Adelaide-based 24 month/ 2 year intensive program consists six months practical training in French techniques, a six month work placement in a hospitality business and 12 months of study in culinary management fundamentals.  Applications are now open for commencement in January 2012.

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Anna Bascomb began the Le Cordon Bleu Bachelor of International Hotel Management in 2010 and is currently on her second placement for her degree at the Sheraton Mirage Port Douglas, Queensland. In the few months that she has been working there Anna has already received glowing feedback on her outstanding customer service. The first comment was from the Trip Advisor website commending Anna on her enthusiasm and pride in delivering excellent service.

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Only a few days left of spring in Australia before the hot weather really sets in - so why not try this delicately fresh treat, which can be easily substituted with other seasonal vegetables.

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• Keh Jun Lim is currently at the Marina Bay Sands Resort, Singapore as a Supervisor - Rooms and Suites
• Nobuhisa Yoshimoto is the Sales Manager at Mandarin Oriental, Manila, Philippines
• Kate Clarke is currently the Crowne Meeting Co-ordinator,  at the Crowne Plaza Adelaide
• Tsai Wei Wang is currently the Chef de Partie at Salt House Restaurant, Cairns, Australia
• Nusaiba Al-Dalhami has recently joined Jumeirah Hotels in Dubai as a Concierge Manager
• Daphne Li is the Communication Center Manager at Hyatt Regency Jinan, China
• Nakul Chandra is the Operations Manager - Lap at Joie de Vivre Restaurants/ Olive Bar & Kitchen in New Delhi, India

Surprise your family, be the envy of your friends. This hands on class allows to you make, assemble and take home your own Christmas Croquembouche made with festive macarons.

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.

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