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Brazilian Delegation Visit London Institute

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Superior Students Host World Cuisine Degustation Event
Our Superior Cuisine students prepared 33 dishes from five continents for fellow students at our London Centre of Excellence.

Award-Winning Authors Visit London Institute
Laila El-Haddad and Maggie Schmitt hosted a discussion on food culture in Gaza and their recently published book The Gaza Kitchen

Link:

Le Cordon Bleu Australia — Sat, 25 May 2013 05:00:47 +0000

Le Cordon Bleu News, 05/24/2013

In The News

For more information

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The London Campus

Watch our presentation video

Brazilian Delegation Visit London Institute

Related News

Superior Students Host World Cuisine Degustation Event
Our Superior Cuisine students prepared 33 dishes from five continents for fellow students at our London Centre of Excellence.

Award-Winning Authors Visit London Institute
Laila El-Haddad and Maggie Schmitt hosted a discussion on food culture in Gaza and their recently published book The Gaza Kitchen

Originally posted here:

Le Cordon Bleu is attending Career Expo in India

Le Cordon Bleu Australia — Tue, 21 May 2013 20:11:43 +0000

Le Cordon Bleu has opened the door for students to receive one of the world’s most highly regarded and internationally recognised hospitality qualifications.

Find out how Le Cordon Bleu can help you succeed in a career in hospitality by joining us for a detailed information session on programs offered across our Australia, London, Paris, Ottawa, Bangkok, and New Zealand campuses.

Bookings essential as limited places available, please book early to avoid disappointment.

View original post here:

Le Cordon Bleu is attending Career Expo in India

Le Cordon Bleu is attending Career Expo in Sydney

Le Cordon Bleu Australia — Sat, 18 May 2013 11:21:49 +0000

In The News

Career Expo

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.

Sydney Morning Herald HSC and Careers Expo

Date:
Thursday 30th May – Sunday 2nd June May 2013

Time:
10:00am – 3:00pm

Venue:
Royal Hall of Industries, Moore Park, Sydney

The Western Sydney Career Exhibition

Date:
Thursday 20th – Sunday 23rd June 2013

Time:
9:00am – 3:00pm (Thu 20th & Fri 21st)
10:00am – 3:00pm (Sat 22nd & Sun 23rd)

Venue:
Sydney Showground (Hall 4)
Sydney Olympic Park

Contacts:
Lisa Russell-Miller – Marketing Officer
Email: lrussellmiller@cordonbleu.edu

For more information

Le Cordon Bleu Adelaide & Melbourne

Free Call (Australia only): 1800 064 802
Tel: +61 8 8348 3000
Fax: +61 8 8346 3755

Days Road, Regency Park
South Australia 5010
Australia

Le Cordon Bleu Sydney

Le Cordon Bleu is attending Career Expo in Sydney

Free Call (Australia only): 1800 064 802
Tel: + 61 2 8878 3100
Fax: + 61 2 8878 3199

250 Blaxland Road, Ryde
New South Wales 2112
Australia

Related News

An invitation to a cooking showcase with Chef Janice Wong
Chef Janice Wong Boundless – a word that aptly sums up Chef Janice Wong. Her refined and ever-evolving dessert creations began with her studies at Le Cordon Bleu Paris, arguably the world’s best culinary school, to pursue a career in pastry. Chef Janice Wong will show her Signature dessert : Chocolate H2O, Salted caramel, yuzu sorbet.

Career presentation and seminar in Singapore Le Cordon Bleu Career Presentation and Seminar will be conducted by Supapit Potip. Students or graduates who are interested in pursuing or furthering a career in the Hospitality and Tourism industry can learn more about programs offered in Le Cordon Bleu.

Quick Links

Apply Online

» Adelaide programs
» Sydney programs

Fees & Application Form

» Adelaide & Sydney programs [ 226KB]
» Melbourne programs [ 141KB]
» Le Cordon Bleu Master of Gastronomic Tourism [ 705KB]
» FEE-Help

Prospectus

» Main Prospectus 2013 [ 3,526KB]
» iBook brochures
» International Entry Requirements [ 455KB]

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Superior Students Host World Cuisine Degustation Event

Le Cordon Bleu Australia — Wed, 15 May 2013 02:32:35 +0000

Le Cordon Bleu News, 05/14/2013

In The News

Superior Students Host World Cuisine Degustation Event
Superior Cuisine students in London hosted a World Cuisine Degustation event on Friday 10th May as they approach the completion of our Diplôme de Cuisine. The buffet event contributes to their overall grade, with students assessed on their teamwork, organisation, execution and creativity as they produced 33 dishes from five continents.
The event began with a selection of cold cocktail pieces including artichoke heart with smoked salmon and celeriac remoulade alongside terrine and charcuterie items including chicken liver pâté and rabbit rillettes. Following the first course, attendees enjoyed dishes representing hot cuisine of the world such as Peking duck and beef daube, accompanied by international bread varieties and fresh salads. The event concluded with a selection of delicate desserts which included chocolate tartlet with passion fruit cream and financier cake, in addition to fine mignardises served with coffee.
The event was open exclusively to Le Cordon Bleu students, with Mayor of Camden Councillor Heather Johnson invited as a guest to dine with students and experience the exceptional dishes they learn to create.
Superior level students of both cuisine and pâtisserie disciplines participate in a student event to provide the experience of a professional kitchen and demonstrate the knowledge they have gained through the duration of their diploma.
Visit our online gallery to view the exceptional dishes created by our students for this unique event.

For more information

Le Cordon Bleu London

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London WC1A 2LS

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The London Campus

Watch our presentation video

Superior Students Host World Cuisine Degustation Event

Related News

Award-Winning Authors Visit London Institute
Laila El-Haddad and Maggie Schmitt hosted a discussion on food culture in Gaza and their recently published book The Gaza Kitchen

Krakow Brothers Win Trendy Chef Competition 2013
Michael and Darius Kudukowie triumphed at the final of the event held on Saturday 27TH April, which featured Le Cordon Bleu London Master Chef Loic Malfait on the judging panel.

See the original post:

Krakow Brothers win Trendy Chef Competition 2013

Le Cordon Bleu Australia — Sat, 11 May 2013 17:42:41 +0000

Le Cordon Bleu News, 05/10/2013

In The News

Krakow Brothers Win Trendy Chef Competition 2013
Brothers Michael and Darius Kudukowie – chefs at the four-star Grand Sal Hotel in Wieliczka, Poland – have won this year’s Trendy Chef Competition following an exciting final event at the Sunny Mill Hotel in Bydgoszcz.
All finalists were tasked with creating a fish soup, duck main course and chocolate dessert, with the freedom to apply their personal creativity to produce unique concepts of taste and presentation. Each dish was tasted and judged by an esteemed panel which included Le Cordon Bleu London Academic Director and Master Chef Loic Malfait who was invited to judge the competition for a second year.
During the event, Chef Loic also led a culinary demonstration, preparing dishes of salmon ballotine followed by pineapple ravioli to showcase the classic techniques taught to students at our London Centre of Excellence. Representatives of our London institute were also in attendance to present information on the opportunities provided by a Le Cordon Bleu education.
The Trendy Chef Competition attracts leading chefs from across Poland and internationally, who each have experience working in the finest restaurants and kitchens producing dishes to the highest standard. The competition aims to showcase emerging talent while promoting creativity and new trends to advance Polish gastronomy.

For more information

Le Cordon Bleu London

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+44 (0) 207 400 3900

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London WC1A 2LS

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The London Campus

Watch our presentation video

Krakow Brothers Win Trendy Chef Competition 2013

Related News

Further Cake Decorating and Bakery Programmes Scheduled
Due to high demand, we’ve added new dates for our Cake Decorating and Bakery Professional Development Programmes in June at our London institute. Enrol online today to further your professional and personal abilities with Le Cordon Bleu.

London Institute Hosts Open House Event
Le Cordon Bleu London opened our doors to culinary enthusiasts for an Open House event, with more scheduled for the coming months.

Continue reading:

Preparing and cooking green asparagus

Le Cordon Bleu Australia — Wed, 08 May 2013 08:53:15 +0000

Le Cordon Bleu News, 04/30/2013

In The News

Technique: Preparing and cooking green asparagus
To successfully prepare and cook green asparagus, follow the Le Cordon Bleu Chefs technique!

1. Snap off the pale woody ends of the asparagus, discard. Rinse the asparagus under cold water. Carefully peel away the rough skin from the bottom half of the spears with a vegetable peeler.

2. Trim away the spiky leaves from the flower ends of the spears with the tip of a small knife. (If you only want the asparagus tips, cut them now).

3. Tie the asparagus into small bundles.

4. Bring a large pan of salted water to the boil and cook the asparagus for 3 – 6 minutes (depending on size) until tender/al dente.

5. Transfer the asparagus to cold water immediately in order to maintain their green color.

White asparagus…
White asparagus must be peeled before cooking (from the middle downwards, using a vegetable peeler). The cooking time of white asparagus is twice as long as that of green asparagus.

To learn more about asparagus, click here
This technique was used in the following recipe:
Aspargus trio

For more information

Le Cordon Bleu Paris

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Preparing and cooking green asparagus

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Recipe: Asparagus trio
Asparagus is one of the ingredients that marks the start of the warmer months, and May is the perfect time to enjoy all of the different varieties of this vegetable that France has to offer. Simple to prepare and delicious, this asparagus trio recipe will be the star of any springtime meal.

Asparagus
As springtime steadily approaches, seasonal ingredients start to appear in French markets. However, they will only be available for a few months, and so it’s a great idea to make the very best of them.

Credit:

Asparagus trio

Le Cordon Bleu Australia — Sun, 05 May 2013 00:03:59 +0000

Le Cordon Bleu News, 04/30/2013

About this recipe

Asparagus is one of the ingredients that marks the start of the warmer months, and May is the perfect time to enjoy all of the different varieties of this vegetable that France has to offer. Simple to prepare and delicious, this asparagus trio recipe will be the star of any springtime meal.

Serves: 4

Preparation time: 1 hour

In this recipe:

white asparagus
green asparagus
parmesan, grated
baking potatoes

Ingredients

4 x 50 ml shot glasses Asparagus salad 6 white asparagus 6 green asparagus (300 g) – - – - – fine “fleur de sel” sea salt Espelette pepper Vinaigrette 100 ml sherry vinegar salt, pepper 300 ml olive oil Sesame seed and parmesan crisps 100 g parmesan, grated 5 g black sesame seeds 5 g white sesame seeds White asparagus and smoked salt cappuccino Cream of white asparagus 5 white asparagus 100 g baking potatoes 50 ml whipping cream Smoked salt foam 150 ml whole (full-cream) milk 2 g smoked salt 5 g soy lecithin Green asparagus tips 20 green asparagus

Method

Asparagus salad: Peel the asparagus. Thinly slice lengthways using a mandolin and place in iced water for a least one hour to make them firm.
Vinaigrette: Mix sherry vinegar with salt and pepper and whisk in olive oil. Set aside.
Sesame seed and parmesan crisps: Preheat the oven to 140°C. Sprinkle the parmesan and black and white sesame seeds onto a baking sheet and bake until golden. Cool then cut into pieces.
White asparagus and smoked salt cappuccino: Cream of white asparagus: Peel the asparagus and potatoes and chop into pieces. Place in a saucepan, cover with water and add salt. Cover and cook gently for 30 minutes; blend. Add whipping cream; season. Divide between 4 shot glasses to 3/4 full; refrigerate.
Smoked salt foam: Bring the milk and smoked salt to the boil, add the lecithin and blend. Allow as much air as possible to enter the mixture so that bubbles form. Rest and then blend once more just before serving.
Green asparagus tips: Prepare and cook the asparagus by following the Le Cordon Bleu technique. Only keep the tips.
Presentation: Drain the thinly sliced uncooked asparagus and combine with half of the vinaigrette. Place on one side of the plate and season with “fine fleur de sel” sea salt and Espelette pepper. Combine the asparagus tips with most of the remaining vinaigrette and position five on the plate. Place a shot glass of white asparagus cream on each plate and top with smoked salt foam (which has been blended once more just before serving) and add a parmesan and sesame seed crisp. Drizzle remaining vinaigrette on the plate

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More recipes

Cumin flavored carrot cream and ricotta served in a glass
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.
Smooth chocolate cream, cardamom flavored chantilly
Discover this delicious, simple recipe which combines a sweet chocolate cream with the light spiciness of a cardamom Chantilly.
Saffron poached halibut fillet, baby vegetables and aioli
Poaching halibut in a saffron-infused stock creates a vibrant dish that is delicately infused. This light dish is completed with the contrasting texture of baby vegetables and the zing of the aioli sauce.
Chocolate Strawberry Cake
Le Cordon Bleu is delighted to share one of the recipes from our book Chocolate Bible for those who love chocolate and strawberries. Enjoy the season!

La Boutique

Mini Mandoline- Rösle
Mini mandolin for cutting fruit and vegetables into thin regular slices. For safety, always use the guard when using the mandolin.
Available at your local Le Cordon Bleu Boutique or Available on Le Cordon Bleu Europe Online Boutique

Zester – Grater
Le Cordon Bleu are further developing their range of kitchen tools with the addition of the Microplane Zester-Grater, rated the best in the world and recommended by both professional and cooking enthusiasts alike. Its razor-sharp stainless steel blade is ideal for zesting citrus fruit and grating ginger, chocolate and parmesan. The ergonomic handle and non-slip base facilitates handling and use. The zester is dishwasher safe and comes with a protective case.
Available at your local Le Cordon Bleu Boutique or Available on Le Cordon Bleu Europe Online Boutique

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Asparagus trio

UK Scholarship Recipient on ITV Wales

Le Cordon Bleu Australia — Wed, 01 May 2013 15:14:38 +0000

Le Cordon Bleu News, 05/01/2013

In The News

UK Scholarship Recipient on ITV Wales
Lloyd Pinder, exceptional recipient of our UK Scholarship award in 2011, has been featured by ITV News Wales alongside a number of his peers following a visit to our London institute.
Lloyd was joined by members of his charity 4 Cause Meal for a demonstration from our Academic Director and Master Chef Loic Malfait. The recipe shown will feature in a healthy eating cookbook the charity is currently writing, with all profits made going to charity.
4 Cause Meal work to change young people’s attitude to healthy eating and encourage creativity in the kitchen. The group also volunteers and plans fundraising events for charity.
On 4 Cause Meal’s work, Lloyd commented,
“We’re trying to show that healthy eating isn’t as boring as everyone thinks it is, and that it can be fun, and there’s more than just fruit and vegetables, we can do so many things with so many flavours and make it exciting”
Lloyd was awarded a scholarship to Le Cordon Bleu London after the announcement of Abigail Watson as our 2011 recipient, as our judging panel felt his passion was too great to go unrewarded. He will begin studying for our Grand Diplôme in September 2013.
View full news feature
Visit the 4 Cause Meal website for more information on their work.

For more information

Le Cordon Bleu London

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Watch our presentation video

UK Scholarship Recipient on ITV Wales

Related News

London Pâtisserie Student Featured in the Daily Mail
John Whaite, 2012’s Great British Bake Off winner and London pâtisserie student, has featured in the newspaper’s Weekend Magazine to share his experiences studying with us so far and the release of his first book.

Le Cordon Bleu Returns to Trendy Chef Competition
Representatives of our London institute have been invited to attend the 2013 Trendy Chef Competition following the success of last year’s event.

Visit site:

Boulangerie de Base

Le Cordon Bleu Australia — Sun, 28 Apr 2013 06:25:15 +0000

Le Cordon Bleu News, 04/26/2013

The fundamentals of Boulangerie are covered in this unique, specialized course offered only in Ottawa, designed specifically for those wishing to pursue excellence in the craft of Boulangerie.

Classes are conducted by a Chef Instructor in a hands-on workshop format with a low student-to-teacher ratio. Classroom theoretical instruction is also provided as part of the well-rounded program.

The Basic Boulangerie Module:

Bakery Theory
The student will begin with an in-depth look at the core fundamentals of baking and food safety. Topics covered include types and choices of ingredients, baking techniques, the fundamentals of fermentation and food safety, among others.

Introduction to Yeast Doughs
The student will learn and understand the factors that influence yeast growth and finished dough structure. Topics covered include: development, fermentation, proofing, shaping and patterns with products including baguettes, bagels, rolls and others.

Breakfast and Specialty Breads
Laminated & rich doughs are studied. Products such as croissants and brioche, among many others, are perfected. The student will also be exposed to international viennoiseries styles such as stollen, pannetone and danish.

Artisan Breads
Development of starters such as Poolish and Sourdough are put into practice with products including rye bread and ciabatta, among others. The student will also learn how to use specialty flours to address dietary restrictions.

Total Tuition of Boulangerie de Base: $9,800.00 CAD
Admission: 4 Sessions per year

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Boulangerie de Base

Le Cordon Bleu Returns to Trendy Chef Competition

Le Cordon Bleu Australia — Wed, 24 Apr 2013 21:35:47 +0000

In The News

Le Cordon Bleu Returns to Trendy Chef Competition
Le Cordon Bleu London has been invited to participate in the Trendy Chef Competition in Poland for a second year.
Our Academic Director and Master Chef Loic Malfait will travel to Bydgoszcz for the competition on Saturday 27 April to join the judging panel and lead a culinary demonstration. Chef Loic will exhibit the classic techniques taught at our Centre of Excellence in London to prepare dishes of salmon ballotine followed by pineapple ravioli. In addition, our Sales and Marketing Director Sarah Santin will be in attendance to present information on the opportunities provided by a Le Cordon Bleu education.
The Trendy Chef Competition aims to discover and showcase emerging talent in the industry while promoting creativity and new trends to advance Polish gastronomy. The annual event attracts passionate and dedicated chefs from across Poland and internationally, with a background working in the finest restaurants producing dishes to the highest standard.
Join us at the Sloneczny Mlyn (Sunny Mill) hotel on Saturday 27 April for this exciting event and discover more about Le Cordon Bleu.
For further information on the Trendy Chef Competition 2013 visit www.trendychef.eu

For more information

Le Cordon Bleu London

Le Cordon Bleu Returns to Trendy Chef Competition

+44 (0) 207 400 3900

15 Bloomsbury Square
London WC1A 2LS

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Le Cordon Bleu Ottawa Open House, May 2013

Le Cordon Bleu Australia — Sun, 21 Apr 2013 12:46:27 +0000

On May 25, 2013, learn how Le Cordon Bleu Ottawa, the internationally renowned culinary school, can start you on the road to a successful culinary career with formal training.

Le Cordon Bleu Ottawa is the exclusive Canadian campus of Le Cordon Bleu. Located in a historical building, close to all downtown amenities, our intimate campus offers small class sizes, the perfect learning environment for our student body. Students can choose from certificate and diploma programs ranging from 5 to 38 weeks. RSVP today!

Come to this open house to:

Learn about Le Cordon Bleu Ottawa Programs
Understand the great career opportunities after graduation
Attend a cooking demo by one of our esteemed chefs
Tour the school and the kitchens
Ask questions.

Date and Time:

Saturday, May 25, 2013
10:00 a.m.

Le Cordon Bleu Ottawa
453 Laurier Avenue East
Ottawa, Ontario, K1N 6R4

Spaces are Limited! To Register:

Contact our Admissions Officer, Iftekhar Hussain (ihussain@cordonbleu.edu)
1.888.289.6302 ext 2362
or 613.755.2362

RSVP as soon as possible – Spaces are limited.

Can’t make it? Book a personal tour today.

View post:

Le Cordon Bleu Ottawa Open House, May 2013

Le Cordon Bleu Australia — Thu, 18 Apr 2013 03:57:02 +0000

On May 25, 2013, learn how Le Cordon Bleu Ottawa, the internationally renowned culinary school, can start you on the road to a successful culinary career with formal training.

Come to this open house to:

Date and Time:

Saturday, May 25, 2013
10:00 a.m.

Le Cordon Bleu Ottawa
453 Laurier Avenue East
Ottawa, Ontario, K1N 6R4

Spaces are Limited! To Register:

Contact our Admissions Officer, Iftekhar Hussain (ihussain@cordonbleu.edu)
1.888.289.6302 ext 2362
or 613.755.2362

RSVP as soon as possible – Spaces are limited.

Can’t make it? Book a personal tour today.

View the original here:

Le Cordon Bleu Ottawa Open House, May 2013

Student interviews and program information seminars in India

Le Cordon Bleu Australia — Sun, 14 Apr 2013 19:07:40 +0000

In The News

Student Interviews & Seminars

Ms Zarana Shah , Marketing manager will be meeting with prospective students at the following locations below. Appointments essentials please contact Zarana Shah on zshah@cordonbleu.edu or mobile 09819878557

Mumbai

Date:
Sunday 21st April 2013

Time:
1500-17:00

Venue:
EDWISE
512, Dheeraj Heritage, S. V. Road,
Near Milan Subway (Junction),
Santacruz (W), Mumbai – 400 054.

Date:
Friday 26th April 2013

Time:
13:00-14:30

Venue:
IDP
Express Buliding, 1st Floor,
Churchgate, Opp.Churchgate
Railway Station,
Mumbai 400020.

Delhi

Date:
Tuesday 23rd April 2013

Time:
13:00-14:30

Venue:
Study Overseas
S-2 Level, Block E
International Trade Tower
Nehru Place
New Delhi – 110 019

Date:
Tuesday 23rd April 2013

Time:
15:00-16:30

Venue:
Global Education Center
1006 Chiranjiv Towers,
43 Nehru Place,
New Delhi – 110019.

Date:
Wednesday 24th April 2013

Time:
11:00-12:30

Venue:
VIEC
LMR HOUSE
Building No. S-16, Shopping Centre,
Green Park Ext.,
New Delhi – 110016

Date:
Wednesday 24th April 2013.

Time:
13:00-15:00

Venue:
KAAISER International Education
25B 2nd Floor,
AB Commercial Centre,
Safdarjung Enclave,
(Behind Aashlok Hospital),
Nearby Kamal Cinema
New Delhi – 110 029.

Kolkata

Date:
Thursday 25th April 2013

Time:
11:00-12:30

Venue:
IDP
307, 3rd Floor,
Vardaan Building,
25A, Camac Street,
Kolkata – 700016.

Date:
Thursday 25th April 2013

Time:
13:30:15:30

Venue:
Global Education Center
8th Floor, Flat no. 8 Shanti Niketan,
8 Camac Street,
Kolkata – 700017.

Bangalore

Date:
Monday 29th April 2013

Time:
12:30-14:00

Venue:
Edwise International
Address: 305, 3rd Floor, North Block,
Rear Wing, Manipal Centre, 47, Dickenson Road,
Off. M.G. Road,
Bangalore, 560 042.

Date:
Monday 29th April 2013

Time:
14:30-16:00

Venue:
Global Education Center
1108 B Wing,
Mittal Towers, M.G. Road,
Bangalore – 560001.

Pune

Date:
Monday 22nd April 2013

Time:
12:00-15:00

Venue:
EDWISE
321, Sohrab Hall,
3rd Floor, Sassoon Road,
Pune – 411 001.

Hyderabad

Date:
Tuesday 30th April 2013

Time:
11:00-12:30

Venue:
EDWISE
4th Floor, Babukhan Mall,
Somajiguda Circle, Opp. Kala Niketan,
Hyderabad, 500016.

Date:
Tuesday 30th April 2013

Time:
13:00-14:30

Venue:
Global Education & Kaplan Test Prep Center
1-10-20/2 B, Pooja Edifice,
3rd Floor, Opp. Shopper’s Stop,
Chikoti Gardens, Begumpet,
Hyderabad – 500016.

Date:
Tuesday 30th April 2013

Time:
15:00-16:00

Venue:
IDP
Uma Hyderabad House,
3rd Floor, 6-3-1090/1/1,
Raj Bhavan Road, Somajiguda
Hyderabad – 500082.

Contacts:
Zarana Shah , Sales and Marketing Manager
Mobile: 09819878557
zshah@cordonbleu.edu

For more information

Le Cordon Bleu Adelaide & Melbourne

Free Call (Australia only): 1800 064 802
Tel: +61 8 8348 3000
Fax: +61 8 8346 3755

Days Road, Regency Park
South Australia 5010
Australia

Le Cordon Bleu Sydney

Student interviews and program information seminars in India

Free Call (Australia only): 1800 064 802
Tel: + 61 2 8878 3100
Fax: + 61 2 8878 3199

250 Blaxland Road, Ryde
New South Wales 2112
Australia

Related News

Taiwan Invited to Live Le Cordon Bleu Dream
On the 22nd March, famed international culinary and hospitality institution, Le Cordon Bleu, launched an online competition to give Taiwanese students the chance to prove their desire to attend the leading culinary arts school in the world.

In the Kitchen with Le Cordon Bleu Our most recent publication, “In the Kitchen with Le Cordon Bleu,” is an exciting collection of 100 exceptional recipes contributed by the Chefs of Le Cordon Bleu.

Quick Links

Apply Online

» Adelaide programs
» Sydney programs

Fees & Application Form

» Adelaide & Sydney programs [ 226KB]
» Melbourne programs [ 141KB]
» Master of Gastronomic Tourism [ 705KB]
» FEE-Help

Prospectus

» Main Prospectus 2013 [ 3,526KB]
» iBook brochures
» International Entry Requirements [ 455KB]

Taiwan Invited to Live Le Cordon Bleu Dream

Le Cordon Bleu Australia — Thu, 11 Apr 2013 10:18:18 +0000

On the 22nd March, famed international culinary and hospitality institution, Le Cordon Bleu, launched an online competition to give Taiwanese students the chance to prove their desire to attend the leading culinary arts school in the world.

The launch was presented by the Taiwanese Department of Commerce’s Minister for Economic Affairs, as well as special guests from Le Cordon Bleu, National Kaohisung University of Hospitality and Tourism and Ming Tai High School. Illustrating the forward thinking competition to encourage a creative approach to win one of four scholarships to Le Cordon Bleu, including a Le Cordon Bleu Australia Bachelor of Business (International Restaurant Management), a Le Cordon Bleu Japan Diplôme de Patisserie, a Le Cordon Bleu Shanghai Cuisine Diploma and a Le Cordon Bleu NKUHT International Master Chef Certificate.

Students were invited to create a three minute video as their application, which would display their passion for the culinary arts, including the making and presentation of a dish using local ingredients, as well as show how Le Cordon Bleu could help them achieve their career goals.

Sara Shang, Le Cordon Bleu Regional Manager, is excited to have a competition specifically for Taiwan: “We have been training students from Taiwan at a number of our international schools over the years, however until now, we have not been able to offer such a dedicated pathway to join our school. We were especially excited to see the creative videos that would be produced as a result of the competition, we know how many passionate cooks there are in Taiwan.”

Jimmy Yung, President of National Kaohsiung University of Hospitality and Tourism, is proud to be in partnership with Le Cordon Bleu, “We have seen Le Cordon Bleu’s magnificent contribution to the education of people with culinary dreams. We are excited that these culinary education opportunities and connections to Le Cordon Bleu’s extensive international network of educational institutions will now be made available in Taiwan soon. And I believe our partnership marks another significant landmark in a long, proud and very successful history.”

VIP guests at the ceremony included a cast of important Taiwanese dignitaries from Austrade/AEI, Campus France, Alliance Francaise, Le Cordon Bleu agents and alumni. At the launch event, it gave Le Cordon Bleu a chance to talk about the establishment of a specific Taiwan chapter of their alumni association, a chance for thousands of graduates from Le Cordon Bleu schools around the world to continue connecting with each other, and the school, throughout their career.

For graduate students like Steven Su and Charles Chen from Taiwan, Owners of Blossom Kitchen, this is an exciting development: “We are both really thankful for what we learned from Le Cordon Bleu. The knowledge, skills and even the manners for being in the kitchen were so helpful in what we are doing now. We are so glad that we are members of Le Cordon Bleu alumni.”

And to further showcase just what a Le Cordon Bleu Chef at the top of their career can achieve, two of the leading educators from Le Cordon Bleu Paris institute, hosted a short cooking demonstration for guests. Le Cordon Bleu Master Chef Patrick Terrien, and Master Chef Jean-Jacques Tranchant, also stars of the recent Le Cordon Bleu movie ‘The Patisserie with no name’, inspired many amateur chefs in Taiwan.

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Taiwan Invited to Live Le Cordon Bleu Dream

An introduction to Japanese Cuisine at Le Cordon Bleu Paris

Le Cordon Bleu Australia — Mon, 08 Apr 2013 01:29:22 +0000

In The News

An introduction to Japanese Cuisine at Le Cordon Bleu Paris
On the 8th March 2013, Le Cordon Bleu Paris was honored to welcome two Japanese guest Chefs, Nishizawa Tatsuo, a Chef instructor from Hattori School and Chef Semboshi Norihisa, a Le Cordon Bleu alumni.
The aim of the demonstration, which was organized by the French Chamber of Commerce and Industry in Japan, was to introduce the participants to Japanese cuisine, to showcase the virtues of a variety of Japanese products and to show the different ways in which they can be prepared.
Chef Nishizawa Tatsuo has been a Japanese cuisine Chef Instructor at the Hattori school department of gastronomy for 10 years. During the demonstration, he talked about the four key principles of Japanese cuisine, stock, seasoning, cooking temperature and cutting techniques. The Chef demonstrated four different recipes to show the importance of these principles, one of which was Ichibandashi a delicate stock made with dashi. Dashi, a fundamental ingredient in Japanese cuisine, is a stock made from Kombu seaweed and katsuobushi (dried bonito). Chef Nishizawa also made a Tsukuri (raw fish composition), ebishinjowan (mixture of fish, shrimp and mock crab served with dashi) and a vegetable tempura. He also demonstrated cutting techniques for sashimi and for bamboo leaves, which are commonly used to decorate sushi platters. The high point of the demonstration was when daikon radish was cut into sheets so thin that, when placed on top of a newspaper, the newspaper could still be read!
Chef Semboshi Norihisa graduated from Le Cordon Bleu Paris in 2006 with a Cuisine diploma.
He currently works at the prestigious Parisian restaurant Le Cinq which is located in the Four Seasons George V hotel. He delighted the participants by presenting dishes using the same ingredients as Chef Nishizawa but in a more contemporary way:

Egg in dashi jelly, cream of cauliflower
Amberjack tempura, seasonal vegetables marinated in dashi, fish tartare
Pan-fried foie gras, dashi bouillon, baby vegetables

The participants were extremely satisfied by the quality of the information given on Japanese history, culture and culinary traditions which represented a real exchange of know-how and savoir faire.

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Le Cordon Bleu will be present at the 20th Horeca trade fair in Lebanon

Le Cordon Bleu Australia — Thu, 04 Apr 2013 16:39:22 +0000

Le Cordon Bleu News, 04/04/2013

In The News

Le Cordon Bleu will be present at the 20th Horeca trade fair in Lebanon
Horeca first took place in 1994 and has become the most important yearly Hotel and Restaurant event in the Middle East.
Pastry Chef Jean-François Deguignet, who is also in charge of the Le Cordon Bleu Paris pastry department, will be a jury member for a variety of competitions that will take place during the fair.
One of the competition winners will be awarded a Le Cordon Bleu scholarship to study at Le Cordon Bleu Paris.
Come and meet the Le Cordon Bleu team at stand G 46 and discover the Le Cordon Bleu educational programs available throughout the world. Le Cordon Bleu has been teaching hotel and restaurant management in partnership with the Holy Spirit University of Kaslik (USEK) since 2004.

Date:
from 9 to 12 April

Time:
from 4 to 9 p.m

Venue:
Horeca Expo
Biel, Beyrouth Lebanon

For more information about this event, visit:
Horeca 2013 website

Contacts:
Charbel M.El Khoury
Le Cordon Bleu Hotel Management
Tel (961) 9 6000810
email: charbelmelkhoury(vi@)usek.edu.lb
* please replace (vi@) by @

Come and visit us and discover the world of Le Cordon Bleu!

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Le Cordon Bleu will be present at the 20th Horeca trade fair in Lebanon

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Le Cordon Bleu Paris certificate and diploma Ceremony
To celebrate this occasion, students and their guests were invited to the prestigious Shangri-La Hotel in Paris. For this special day, Chef Pascal Niau accepted to be the patron of the class.

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Open Houses at Le Cordon Bleu Paris

Le Cordon Bleu Australia — Mon, 01 Apr 2013 07:50:05 +0000

Le Cordon Bleu News, 03/29/2013

In The News

Open Houses at Le Cordon Bleu Paris
You have a strong interest in French Culinary Arts? You would like to acquire knowledge in Wine and Management? Le Cordon Bleu invites you to an Open House to discover our programs!
You will have the opportunity to visit the school, attend a cuisine and pastry demonstration, talk to our distinguished Chefs, meet our students and discover what Le Cordon Bleu Paris has to offer you.
Several Open Houses are planned throughout the Year:

Date:
Thursday, May 16, 2013 – from 6:30 pm to 9:30 pm – Seats available
Saturday, June 22, 2013 – from 9:30 am to 12:30 pm – Seats available

Venue:
Ecole Le Cordon Bleu Paris
8, rue Léon Delhomme
75015 Paris

Contacts:
To register, please contact us :
By email at paris@cordonbleu.edu
By Phone at +33 (0)1 53 68 22 50

Please note that this event is for prospective students only. We will be happy to welcome you and one guest. As space is limited, please also register your guest in advance.

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Le Cordon Bleu trains David Biraud for the 2013 Best Sommelier in the World competition
Le Cordon Bleu helped to train David Biraud, Head-Sommelier and restaurant manager of the Mandarin Oriental restaurant, for the 2013 Best Sommelier in the World competition.

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UK Scholarship Award Recipient Announced

Le Cordon Bleu Australia — Thu, 28 Mar 2013 23:00:48 +0000

In The News

UK Scholarship Award Recipient Announced
Following the Grand Final of Le Cordon Bleu’s UK Scholarship Award – held at our Centre of Excellence in London – we are thrilled to announce that Zoe McReynolds has been selected as this year’s scholarship recipient.
Zoe impressed our judging panel during the concluding event, showing a strong desire to learn while observing our Master Chef’s demonstration and a clear dedication to her work throughout the practical session.
Our eight finalists arrived at the London institute on Wednesday 27 March for a demonstration and practical session in our dedicated teaching kitchens. Chef Loic Malfait, Le Cordon Bleu Academic Director and Cuisine Master Chef, first created grilled salmon Florentine, followed by pineapple ravioli and raspberry sorbet, before finalists were led to one of our practical kitchens to prepare the dishes shown. Candidates were not judged on what they produced, but how they approached the practical session and their attentiveness during the demonstration.
On her success, Zoe commented:
“I was completely and utterly shocked when my name was announced, and I couldn’t believe it – it will take a long time for everything to sink in. The scholarship award offers everything I strive for currently.”
Our eight finalists arrived at the London institute on Wednesday 27 March for a demonstration and practical session in our dedicated teaching kitchens. Chef Loic Malfait, Le Cordon Bleu Academic Director and Cuisine Master Chef, first created grilled salmon Florentine, followed by pineapple ravioli and raspberry sorbet, before finalists were led to one of our practical kitchens to prepare the dishes shown. Candidates were not judged on what they produced, but how they approached the practical session and their attentiveness during the demonstration.
Chef Loic Malfait commented:
“I am thrilled that Zoe has been awarded this year’s UK Scholarship Award. She impressed us greatly with her passionate application video, and demonstrated her dedication to the culinary arts and desire to study with Le Cordon Bleu throughout the semi-final and Grand Final. We look forward to welcoming Zoe to the London institute soon to begin her studies.”
Earlier in the day Matthew Hancock MP, Minister for Skills, toured our London institute and met with each finalist to offer words of encouragement. The evening saw over 100 guests comprising leading chefs, senior hospitality figures, politicians, and journalists gather at our London institute for the announcement of this year’s recipient, with an array of fine canapés created by our Master Chefs following a tour of our advanced facilities.

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Watch our presentation video

UK Scholarship Award Recipient Announced

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New Gourmet Course Dates Scheduled
Enrol today on our latest Professional Development Programmes and Gourmet Short Courses, with further dates scheduled due to high demand.

Government Expresses Support for UK Scholarship Award
The government have given their support to this year’s Le Cordon Bleu UK Scholarship Award, as MPs from across the country praise our eight finalists. Matthew Hancock MP, Government Minister for Skills, will be present at our Grand Final to meet with our finalists and offer his words of encouragement.

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The Masterchef experience for Indonesian students

Le Cordon Bleu Australia — Mon, 25 Mar 2013 14:11:26 +0000

Today, in the first event of its kind, Masterchef Indonesia judge Rinrin Marinka and Le Cordon Bleu Chef, Franck Bruwier will give Indonesian students a taste of what it would be like to become a professional chef.

Aspiring chefs from across Indonesia have been invited to test their cooking skills alongside these professional chefs, as well as hear from a number of industry experts who can help them further their culinary careers.

According to Le Cordon Bleu Malaysia – Sunway General Manager, Ming Ho: “We are so pleased Rinrin and Chef Bruwier are able to be a part of this event, we think it is great for any young aspiring chefs to see what they could be capable of doing in the kitchen. Both Chefs are highly talented, so we know their cooking demonstration will be very inspiring to any amateur chef.”

On the day of the event, Rinrin Marinka, a graduate of Le Cordon Bleu Sydney before she began her career in the spotlight, and Franck Bruwier, the Technical Director of Le Cordon Bleu Malaysia – Sunway school will judge a cooking competition that has been running since late January.

Participants aged 17 to 25 were invited to enter a cooking competition, where they were able to develop their own recipe, and present it to these esteemed chefs. After forming a team of three, the students were given set ingredients, and a limited budget, to prepare their very own recipe. Each group’s recipe was then entered into the competition, with successful team recipes and dishes to be judged today by Rinrin and Chef Bruwier. And certainly, for any young chef wanting to make an impression, it presents a great opportunity.

And no one knows better than Rinrin how it feels to be young and ambitious: “I still remember my studies at Le Cordon Bleu in Sydney, knowing how much I wanted to achieve, it feels good to look back at all that hard work, considering what I have achieved since. So I encouraged all the young chefs in Jakarta, and further afield, to take this chance and enter this competition.”

The winners of the Culinary Experience competition will receive:

1st prize: group trophy and cash money of Rp 5,000,000.00
2nd prize: group trophy and cash money of Rp 3,000,000.00
3rd prize: group trophy and cash money of Rp 2,000,000.00

The Culinary Experience event will be held on Sunday, 24th March 2013 at Menara TOP FOOD – Alam Sutera, in Jakarta, Indonesia from 1:00p.m.

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The Masterchef experience for Indonesian students

Le Cordon Bleu Australia — Fri, 22 Mar 2013 05:22:06 +0000

The winners of the Culinary Experience competition will receive:

1st prize: group trophy and cash money of Rp 5,000,000.00
2nd prize: group trophy and cash money of Rp 3,000,000.00
3rd prize: group trophy and cash money of Rp 2,000,000.00

The Culinary Experience event will be held on Sunday, 24th March 2013 at Menara TOP FOOD – Alam Sutera, in Jakarta, Indonesia from 1:00p.m.

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The Masterchef experience for Indonesian students

Sautéed Lamb Noisettes, ‘Maxim’ Potatoes and Asparagus

Le Cordon Bleu Australia — Mon, 18 Mar 2013 20:32:41 +0000

Le Cordon Bleu News, 03/17/2013

About this recipe

Originating from Maxim’s in Paris, this potato presentation adds an original touch to this traditional French dish of lamb noisettes.

Serves: 4

Preparation time: 1 hour 30 minutes

In this recipe:

lamb noisettes
baking potatoes
white wine
rosemary
green asparagus

Ingredients

Principal ingredients 2 racks of lamb with 8 ribs or 1 x 1.2 kg saddle* or 8 × 60 – 80 g lamb noisettes 20 ml vegetable oil salt, freshly ground pepper 1 rosemary sprig 1 garlic cloves, skin on ‘Maxim’ potatoes 500 g baking potatoes, washed clarified butter salt, freshly ground pepper Sauce 100 ml white wine 500 ml veal or lamb stock 1 rosemary sprig Asparagus 1 bunch green asparagus sea salt Decoration red chard leaves

Method

Debone the lamb racks or saddle. Trim the fillets leaving a fine layer of firm white fat around the eye meat. If desired, the fat may be removed completely. Cut each fillet into 4 even pieces, to obtain 8 lamb noisettes. Secure each noisette with kitchen twine and refrigerate. The bones can be used to prepare a classic lamb stock or jus.
Preheat the oven to 150?C.
‘Maxim’ Potatoes: Peel the potatoes and slice 2 – 3 mm thick. Do not rinse or hold in water. Use the cutter to cut out 48 disks (12 per person). Line a baking sheet with parchment paper. Arrange 12 disks in an overlapping symmetrical ring. Brush lightly with clarified butter. Repeat for each serving, cover with parchment paper, and place a baking sheet on top. Cook in oven for 30 minutes. Remove the baking sheet and parchment paper. Reduce oven heat to 120?C, and cook the potatoes until golden brown, about 20 minutes. Season.
Increase the oven temperature to 180?C. Heat oil in a large frying pan. Season lamb. Place the lamb, rosemary and garlic cloves in the frying pan. Brown the noisettes on all sides, about 5 minutes. Discard rosemary, transfer lamb and garlic to a baking sheet. Roast in oven until cooked, about 5 to 10 minutes. Rest in a warm place.
Sauce: Degrease the frying pan by blotting with absorbent kitchen paper. Add the white wine, reduce by two thirds. Add stock and rosemary; reduce until it coats the back of a spoon. Strain through a fine china cap sieve.
Asparagus: Wash and trim asparagus spears. Bring a large saucepan of water to a boil and add a pinch of coarse salt. Blanch asparagus for 2 to 3 minutes. Drain.
To serve: Place asparagus in the center of the plate. Place 2 lamb noisettes on either side. Carefully cut the garlic skin to expose the clove and place on the lamb. Arrange the Maxim potatoes at an angle. Spoon some sauce over the lamb and around the plate and garnish with red chard leaves.

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Sautéed Lamb Noisettes, ‘Maxim’ Potatoes and Asparagus

The opening of our NEW CLASS in the ‘Professional Thai Cuisine Program’
@Le Cordon Bleu Dusit Culinary School

Le Cordon Bleu Australia — Fri, 15 Mar 2013 11:43:19 +0000

The next intake for our new Professional Thai Cuisine course will be April 22nd 2013 but there are only 15 places available for this intake so please book early to avoid missing out. The class will be held on Monday, Tuesday and Thursday at 12.30-19.00 hrs.

The 540-hour course, conducted over 30 weeks, is accredited by the Thai Ministry of Education (MOE) and provides innovative training in the art of Thai Cuisine. Thai cuisine is now considered by culinary experts as one of the “great” cuisines of the world and quality Thai restaurants can be found in most major cities across the globe.

The course, taught in English and Thai, caters for Thai and international students. Students are introduced to the background and history of Thai Cuisine and learn how to use local cooking utensils such as the mortar and pestle, the brass wok, the bamboo steamer, and learn fruit and vegetable carving too. Students will visit fresh markets such as the bustling Nontaburi market, travelling there by boat on the mighty Chao Phaya River, and also the well-known Chinatown market. These culinary excursions focus on teaching students how to identify core ingredients of Thai cuisine and how to select and identify “fresh” ingredients such as fish, meats, and other herbs and spices fundamental to Thai cooking.

In addition, management subjects have been added to the program. These modules include: Fundamentals of Accounting and Cost Control for Restaurants, Menu Planning and Menu Engineering. There is also a team-activity where our Thai and International students join together in small groups to open an “imaginary” Thai restaurant – they come up with the concept and design of the restaurant – set a menu – and actually prepare and serve their menu items to staff of the school and local VIP’s. The restaurant project is a unique and rewarding part of our course and will surely help those students who plan to open a Thai restaurant either here or abroad in the future …

For more infprmation, please visit Professional Thai Cuisine Programme or lecordonbleu@dusit.com

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The opening of our NEW CLASS in the ‘Professional Thai Cuisine Program’
@Le Cordon Bleu Dusit Culinary School

Hélène Maingueux and Gaëtan Fiard, will represent France in the Mondial des Arts Sucrés in 2014

Le Cordon Bleu Australia — Tue, 12 Mar 2013 02:53:51 +0000

In The News

Hélène Maingueux and Gaëtan Fiard, will represent France in the Mondial des Arts Sucrés in 2014
Hélène Maingueux, a Le Cordon Bleu Paris alumni and Gaëtan Fiard, first chef de partie at Le Diane – Hôtel Fouquet’s Barrière, have been selected to represent France in the “Mondial des Arts Sucrés”, the International Confectionery Art Competition, in 2014.
The selection competition rivaling four mixed teams took place on March 4th at the Ferrandi culinary school. Within the space of eight hours the competitors had to produce a chocolate art creation, a sugar showpiece, two chocolate entremets, assorted chocolate bonbons (candies) and five plated desserts. Hélène and Gaëtan chose a cinema theme. Chef Régis Ferey, Chef Pâtissier at the Élysée Palace (the presidency of the French republic), headed the jury composed of famous names in the world of pastry and “Meilleurs Ouvriers of France” Best Craftsman of France (MOF).

Before embarking on her culinary adventure, Hélène began studies in foreign languages, completed a Master in International Trade and worked for “Argus des Fichiers Presse” for a year. “I loved my job” she explains, “but what gave me most pleasure was preparing desserts for the weekend. So from there I wondered whether I shouldn’t be doing a pastry course”. Hélène decided to enroll at Le Cordon Bleu Paris in March, 2012.
Hélène obtained her Patisserie diploma at Le Cordon Bleu, Paris in December 2012, ranking second in her class. At the end of her training, Nicolas Jordan, Chef Instructor at Le Cordon Bleu, asked Hélène if she would like to take part in the competition and offered to coach her. “I soon realized that Hélène was a very determined student, really motivated with a genuine desire to succeed.”
Hélène began preparation for the competition at the beginning of February during her days off. “Over the last two weeks we practiced every day for ten to twelve hours. I was really surprised to win considering the little experience I have in this profession. This is a great opportunity for me, I have learnt an enormous amount about pastry and pastry techniques and I have certainly discovered what a competition is. I would recommend this experience to any keen, young student in this profession, and I would like to give special thanks to Chef Nicolas Jordan for his support during my training. This victory also belongs to him! I would also like to thank Gaëtan who helped me throughout the challenge.” Gaëtan was coached by Claude Ducrozet, Chef Pâtissier at the Hôtel Fouquet’s.
Next step: just one week off before starting training for the “Mondial des Arts Sucrés” which will be held in March, 2014 at Europain (World Bakery, Patisserie and Catering Exhibition).

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Hélène Maingueux and Gaëtan Fiard, will represent France in the Mondial des Arts Sucrés in 2014

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Celebrating quinoa at Le Cordon Bleu Paris
The United Nations has decreed 2013 the “Year of Quinoa” in recognition of the natives who have maintained, controlled, protected and safeguarded quinoa as an important and nutritious grain for both today’s and future generations.

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Le Cordon Bleu Australia — Fri, 08 Mar 2013 18:04:40 +0000

In The News

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