Asian Correspondent » Le Cordon Bleu Australia http://asiancorrespondent.com Asian Correspondent Tue, 30 Jun 2015 18:59:21 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Graduation Ceremony in Le Cordon Bleu-Sookmyung Academy http://asiancorrespondent.com/110800/graduation-ceremony-in-le-cordon-bleu-sookmyung-academy/ http://asiancorrespondent.com/110800/graduation-ceremony-in-le-cordon-bleu-sookmyung-academy/#comments Thu, 18 Jul 2013 02:11:01 +0000 http://asiancorrespondent.com/110800/graduation-ceremony-in-le-cordon-bleu-sookmyung-academy/ In The News

Le Cordon Bleu Certificate and Diploma Ceremony

Le Cordon Bleu-Sookmyung Academy graduation ceremony took place on June 15th. To celebrate this occasion, students and their guests were invited to the Gemma Hall in the Sookmyung Women’s University. This term, 149 students graduated the courses successfully. The cocktail reception was prepared by the chefs of Le Cordon Bleu. The graduates enjoyed the day of celebrations and had a great time.

Le Cordon Bleu-Sookmyung Academy would like to wish all our graduates the best success as they pursue an exciting and rewarding career in the culinary and hospitality industry.

 

Photos of the graduation ceremony are available on Facebook fan page.To see them, visit our Facebook photo gallery.

* Facebook

Information

Le Cordon Bleu-Sookmyung Academy

cordon@sm.ac.kr
www.cordonbleu.co.kr
02) 719-6961~2

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In The News

Le Cordon Bleu Certificate and Diploma Ceremony

Le Cordon Bleu-Sookmyung Academy graduation ceremony took place on June 15th.
To celebrate this occasion, students and their guests were invited to the Gemma Hall in the Sookmyung Women’s University.
This term, 149 students graduated the courses successfully.
The cocktail reception was prepared by the chefs of Le Cordon Bleu. The graduates enjoyed the day of celebrations and had a great time.

Le Cordon Bleu-Sookmyung Academy would like to wish all our graduates the best success as they pursue an exciting and rewarding career in the culinary and hospitality industry.

 

Photos of the graduation ceremony are available on Facebook fan page.To see them, visit our Facebook photo gallery.

* Facebook

Information

Le Cordon Bleu-Sookmyung Academy

cordon@sm.ac.kr
www.cordonbleu.co.kr
02) 719-6961~2

Excerpt from: 

Graduation Ceremony in Le Cordon Bleu-Sookmyung Academy

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Macau Le Cordon Bleu short courses http://asiancorrespondent.com/110631/macau-le-cordon-bleu-short-courses/ http://asiancorrespondent.com/110631/macau-le-cordon-bleu-short-courses/#comments Sun, 14 Jul 2013 17:21:43 +0000 http://asiancorrespondent.com/110631/macau-le-cordon-bleu-short-courses/ Macau, June 2013 - Le Cordon Bleu, the highly renowned school for culinary arts, in conjunction with the Institute for Tourism Studies in Macau has once again conducted the "Le Cordon Bleu Master Chef Program" from the 24th - 29th June 2013.

This very successful program gives students the opportunity to experience first-hand, the skills and expertise of French pâtisserie as showcased by Chef Jean-François Deguignet. The six day short course was a ‘taster’ for the longer courses normally run by the Le Cordon Bleu cooking school, but gave students the chance to learn quickly, the fine art of pâtisserie. Each day was prefaced by a Master Class demonstration in the morning, which was followed by an afternoon cooking class where students then made their selected pâtisserie from the morning. On completion of the course each student received a certificate of achievement in pâtisserie.

Born in Mantes-la-Jolie, a town approximately 50 kilometers from Paris, Chef Jean-François Deguignet was brought up in a family of pastry chefs. His grandfather founded the "Deguignet Pâtisserie" shop (later known as "les Muscadettes") where, at an early age, Jean-Francois Deguignet began to develop skills in what would later become his profession.

Currently, Jean-François Deguignet acts as an Auditor for the Culinary Academy of France, of which he is an active member. Since 1999, Chef Deguignet has been passing on his pastry knowledge and expertise to Le Cordon Bleu’s students at the Paris and Korean schools.

Under the direction of Chef Deguignet, the "Master Chef program" continues to feature the French Authentic Regional Culinary Arts, which offers guests an exclusive gastronomic program where they experience the fine cuisine and pastry from Normandy, Alsace, Provence, Perigord, Loire Valley, Brittany, Basque Country and Ile-De-France.

Le Cordon Bleu is one of the world's leading school’s for teaching classical French cuisine, pâtisserie and boulangerie. The school was established in Paris, France in 1895 and has, over the last century, developed a reputation for maintaining the highest standards of culinary excellence.

Every year, 22,000 students from more than 70 countries are trained in Le Cordon Bleu Institutes, which operate 48 campuses in 28 countries with 118 years of experience and heritage being shared across such prestigious locations as Paris, London, Tokyo, Ottawa, Shanghai and Sydney.

Le Cordon Bleu Institute International has also developed many different programs including Advanced Diploma of Culinary Management, Bachelor degrees in Hotel Management, Restaurant Management, a MBA in International Hotel & Restaurant Management and a Master of International Hospitality management.

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Macau, June 2013 – Le Cordon Bleu, the highly renowned school for culinary arts, in conjunction with the Institute for Tourism Studies in Macau has once again conducted the “Le Cordon Bleu Master Chef Program” from the 24th – 29th June 2013.

This very successful program gives students the opportunity to experience first-hand, the skills and expertise of French pâtisserie as showcased by Chef Jean-François Deguignet. The six day short course was a ‘taster’ for the longer courses normally run by the Le Cordon Bleu cooking school, but gave students the chance to learn quickly, the fine art of pâtisserie. Each day was prefaced by a Master Class demonstration in the morning, which was followed by an afternoon cooking class where students then made their selected pâtisserie from the morning. On completion of the course each student received a certificate of achievement in pâtisserie.

Born in Mantes-la-Jolie, a town approximately 50 kilometers from Paris, Chef Jean-François Deguignet was brought up in a family of pastry chefs. His grandfather founded the “Deguignet Pâtisserie” shop (later known as “les Muscadettes”) where, at an early age, Jean-Francois Deguignet began to develop skills in what would later become his profession.

Currently, Jean-François Deguignet acts as an Auditor for the Culinary Academy of France, of which he is an active member. Since 1999, Chef Deguignet has been passing on his pastry knowledge and expertise to Le Cordon Bleu’s students at the Paris and Korean schools.

Under the direction of Chef Deguignet, the “Master Chef program” continues to feature the French Authentic Regional Culinary Arts, which offers guests an exclusive gastronomic program where they experience the fine cuisine and pastry from Normandy, Alsace, Provence, Perigord, Loire Valley, Brittany, Basque Country and Ile-De-France.

Le Cordon Bleu is one of the world’s leading school’s for teaching classical French cuisine, pâtisserie and boulangerie. The school was established in Paris, France in 1895 and has, over the last century, developed a reputation for maintaining the highest standards of culinary excellence.

Every year, 22,000 students from more than 70 countries are trained in Le Cordon Bleu Institutes, which operate 48 campuses in 28 countries with 118 years of experience and heritage being shared across such prestigious locations as Paris, London, Tokyo, Ottawa, Shanghai and Sydney.

Le Cordon Bleu Institute International has also developed many different programs including Advanced Diploma of Culinary Management, Bachelor degrees in Hotel Management, Restaurant Management, a MBA in International Hotel & Restaurant Management and a Master of International Hospitality management.

Taken from: 

Macau Le Cordon Bleu short courses

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Swedish Guest Chef Hosts Culinary Demonstration http://asiancorrespondent.com/110531/swedish-guest-chef-hosts-culinary-demonstration/ http://asiancorrespondent.com/110531/swedish-guest-chef-hosts-culinary-demonstration/#comments Thu, 11 Jul 2013 08:32:22 +0000 http://asiancorrespondent.com/110531/swedish-guest-chef-hosts-culinary-demonstration/ Le Cordon Bleu News, 07/11/2013

In The News

Swedish Guest Chef Hosts Culinary Demonstration Le Cordon Bleu London welcomed Chef KC Wallberg to our London Centre of Excellence on Wednesday 10th July for a demonstration of Swedish cuisine. Students observed the preparation of poached saddle of salmon in fennel, carrot and dill alongside Gubbhyllan’s clay-potted herring. Chef Wallberg also explored the process of gravning (curing with salt and sugar) for fish and meat as well as preparation methods using ättika, a Swedish distilled vinegar. Following the demonstration, students were invited to taste the items created. Chef Wallberg first experienced fine cuisine at the age of 12, spending time in the kitchen of the Stockholm restaurant where his uncle worked as a chef. By the age of 15 and while still in cookery school, he secured his first restaurant job. From here, Chef Wallberg has excelled to become an ambassador for Swedish food worldwide. Between lecturing at a leading Swedish university and presenting at Gourmand World Cookbook Award fairs, Chef Wallberg runs Restauration Gubbhyllan. At Gubbhyllan, Chef Wallberg and his team strive to present traditional Swedish cuisine to the highest standard through a careful balance of taste and nutrition.

For more information

Le Cordon Bleu London london@cordonbleu.edu or use the online form www.lcblondon.com +44 (0) 207 400 3900 15 Bloomsbury Square
London WC1A 2LS

Find out more...

The London Campus

Campus Home Apply Online Contact Us Our Programs Visit the school Brochure request

Watch our presentation video

Le Cordon Bleu London
Presentation Video

Related News

A first in Kazakhstan! Le Cordon Bleu will be in Kazakhstan, for the first time in its history, to promote French gastronomy. This follows an invitation from His Excellency Mr Jean-Charles Berthonnet, French Ambassador to Kazakhstan, the Almaty branch of the Alliance Française and a number of other prestigious participants including Askar Askarbekov who launched the first "Tous au Restaurant" festival of gastronomy.

Read more


Recette : Coq au vin Coq au vin literally means ‘Rooster in wine’, but tough roosters have given way to tender roasting chickens in most French homes today. Slow cooking in full bodied red wine produces a rich, deep-flavored dish.

Read more


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Le Cordon Bleu News, 07/11/2013

In The News

Swedish Guest Chef Hosts Culinary Demonstration
Le Cordon Bleu London welcomed Chef KC Wallberg to our London Centre of Excellence on Wednesday 10th July for a demonstration of Swedish cuisine.
Students observed the preparation of poached saddle of salmon in fennel, carrot and dill alongside Gubbhyllan’s clay-potted herring. Chef Wallberg also explored the process of gravning (curing with salt and sugar) for fish and meat as well as preparation methods using ättika, a Swedish distilled vinegar. Following the demonstration, students were invited to taste the items created.
Chef Wallberg first experienced fine cuisine at the age of 12, spending time in the kitchen of the Stockholm restaurant where his uncle worked as a chef. By the age of 15 and while still in cookery school, he secured his first restaurant job. From here, Chef Wallberg has excelled to become an ambassador for Swedish food worldwide. Between lecturing at a leading Swedish university and presenting at Gourmand World Cookbook Award fairs, Chef Wallberg runs Restauration Gubbhyllan. At Gubbhyllan, Chef Wallberg and his team strive to present traditional Swedish cuisine to the highest standard through a careful balance of taste and nutrition.

For more information

Le Cordon Bleu London

london@cordonbleu.edu or use the online form

www.lcblondon.com

+44 (0) 207 400 3900

15 Bloomsbury Square
London WC1A 2LS

Find out more…

The London Campus

Campus Home
Apply Online
Contact Us
Our Programs
Visit the school
Brochure request

Watch our presentation video

Le Cordon Bleu London
Presentation Video

Related News

A first in Kazakhstan!
Le Cordon Bleu will be in Kazakhstan, for the first time in its history, to promote French gastronomy. This follows an invitation from His Excellency Mr Jean-Charles Berthonnet, French Ambassador to Kazakhstan, the Almaty branch of the Alliance Française and a number of other prestigious participants including Askar Askarbekov who launched the first “Tous au Restaurant” festival of gastronomy.

Read more

Recette : Coq au vin
Coq au vin literally means ‘Rooster in wine’, but tough roosters have given way to tender roasting chickens in most French homes today. Slow cooking in full bodied red wine produces a rich, deep-flavored dish.

Read more

Excerpt from: 

Swedish Guest Chef Hosts Culinary Demonstration

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Le Cordon Bleu-Sookmyung Academy; New Bakery Chef http://asiancorrespondent.com/110367/le-cordon-bleu-sookmyung-academy-new-bakery-chef/ http://asiancorrespondent.com/110367/le-cordon-bleu-sookmyung-academy-new-bakery-chef/#comments Sun, 07 Jul 2013 23:43:02 +0000 http://asiancorrespondent.com/110367/le-cordon-bleu-sookmyung-academy-new-bakery-chef/ He had an illustrious career in the global food services and facilities management company Sodexho GBV, as a bakery chef, restaurant manager and staff instructor. Chef Alain Sanchez also worked as a chef de partie for several establishments including Celebrity cruise in U.S.A. In 2008, he was recruited by M. Henri Poch in France, who holds the ‘Meilleur Ouvrier de France’ title in 2000.

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He had an illustrious career in the global food services and facilities management company Sodexho GBV, as a bakery chef, restaurant manager and staff instructor. Chef Alain Sanchez also worked as a chef de partie for several establishments including Celebrity cruise in U.S.A. In 2008, he was recruited by M. Henri Poch in France, who holds the ‘Meilleur Ouvrier de France’ title in 2000.

Visit link:  

Le Cordon Bleu-Sookmyung Academy; New Bakery Chef

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A first in Kazakhstan! http://asiancorrespondent.com/110251/a-first-in-kazakhstan/ http://asiancorrespondent.com/110251/a-first-in-kazakhstan/#comments Thu, 04 Jul 2013 14:54:20 +0000 http://asiancorrespondent.com/110251/a-first-in-kazakhstan/ In The News A first in Kazakhstan! Le Cordon Bleu will be in Kazakhstan, for the first time in its history, to promote French gastronomy. This follows an invitation from His Excellency Mr Jean-Charles Berthonnet, French Ambassador to Kazakhstan, the Almaty branch of the Alliance Française and a number of other prestigious participants including Askar Askarbekov who launched the first "Tous au Restaurant" festival of gastronomy. Kazakhstan, thanks to its size and potential for economic growth, is an important country in Central Asia. Le Cordon Bleu London Chef Instructor, Eric Bédiat, will give master classes from July 4th to 14th 2013 to Chefs from prestigious hotels such as the Ramada Plaza with Chef Lyazat Nurtaeva in Astana and the Royal Tulip in Almaty with Chef Klara Aldesha. Two Le Cordon Bleu alumni who are of Kazakhstan nationality will be assisting Chef Bédiat: Anton Novotochin (Le Cordon Bleu Paris Grand Diploma) and Aigerim Saldorova (Le Cordon Bleu Wine and Management graduate). Chef Bédiat and Chef Yana Lykova will be responsible for a dinner which will take place on 4th July at the Gentlemen's Quality Club in Almaty. The menu will include a salmon ballotine, lamb, and chocolate tart. On July 9th, Chef Nicolas Lesur, who has been working in Kazakhstan for a number of years, will welcome the Alliance française for a presentation and press conference at the French Connection restaurant, the only French restaurant in Kazakhstan. This will be followed by a master class for Alliance française members. On the 14th July, Bastille Day, Chef Bédiat will prepare a classic French menu at the Hôtel Ramada Plaza in Astana for a dinner to be given by the French Ambassador. Coq au vin and beef stew in red wine, with bacon, onions, and mushrooms will be served! French culinary art will therefore be represented as it is taught in Le Cordon Bleu schools throughout the world. Date:
July 2nd to 14th 2013 Contacts:
Askar Askarbekov
+7 701 751 00 74
askar@vsevrestoran.kz

For more information

Le Cordon Bleu Paris paris@cordonbleu.edu or use the online form www.lcbparis.com +33 (0) 1 53 68 22 50 8, rue Léon Delhomme
75015 Paris

Find out more...

The Paris Campus

Campus Home Apply Online Contact Us Our Programs Visit the school Brochure request

Videos

Le Cordon Bleu Paris
Presentation Video

Related News

Recette : Red berry tart Discover our original and up to date red berry tart, a summer classic.

Read more


Recipe: Tomato trio In france, summer is the perfect time to try all the different varieties of tomato available. This tomato trio recipe includes six different varieties with varied shapes and colors.

Read more


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In The News

A first in Kazakhstan!
Le Cordon Bleu will be in Kazakhstan, for the first time in its history, to promote French gastronomy. This follows an invitation from His Excellency Mr Jean-Charles Berthonnet, French Ambassador to Kazakhstan, the Almaty branch of the Alliance Française and a number of other prestigious participants including Askar Askarbekov who launched the first “Tous au Restaurant” festival of gastronomy.
Kazakhstan, thanks to its size and potential for economic growth, is an important country in Central Asia.
Le Cordon Bleu London Chef Instructor, Eric Bédiat, will give master classes from July 4th to 14th 2013 to Chefs from prestigious hotels such as the Ramada Plaza with Chef Lyazat Nurtaeva in Astana and the Royal Tulip in Almaty with Chef Klara Aldesha.
Two Le Cordon Bleu alumni who are of Kazakhstan nationality will be assisting Chef Bédiat: Anton Novotochin (Le Cordon Bleu Paris Grand Diploma) and Aigerim Saldorova (Le Cordon Bleu Wine and Management graduate).
Chef Bédiat and Chef Yana Lykova will be responsible for a dinner which will take place on 4th July at the Gentlemen’s Quality Club in Almaty. The menu will include a salmon ballotine, lamb, and chocolate tart.
On July 9th, Chef Nicolas Lesur, who has been working in Kazakhstan for a number of years, will welcome the Alliance française for a presentation and press conference at the French Connection restaurant, the only French restaurant in Kazakhstan. This will be followed by a master class for Alliance française members.
On the 14th July, Bastille Day, Chef Bédiat will prepare a classic French menu at the Hôtel Ramada Plaza in Astana for a dinner to be given by the French Ambassador. Coq au vin and beef stew in red wine, with bacon, onions, and mushrooms will be served!
French culinary art will therefore be represented as it is taught in Le Cordon Bleu schools throughout the world.

Date:
July 2nd to 14th 2013

Contacts:
Askar Askarbekov
+7 701 751 00 74
askar@vsevrestoran.kz

For more information

Le Cordon Bleu Paris

paris@cordonbleu.edu or use the online form

www.lcbparis.com

+33 (0) 1 53 68 22 50

8, rue Léon Delhomme
75015 Paris

Find out more…

The Paris Campus

Campus Home
Apply Online
Contact Us
Our Programs
Visit the school
Brochure request

Videos

Le Cordon Bleu Paris
Presentation Video

Related News

Recette : Red berry tart
Discover our original and up to date red berry tart, a summer classic.

Read more

Recipe: Tomato trio
In france, summer is the perfect time to try all the different varieties of tomato available. This tomato trio recipe includes six different varieties with varied shapes and colors.

Read more

View the original here:

A first in Kazakhstan!

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Ramón Freixa, padrino de una nueva promoción de Le Cordon Bleu Madrid http://asiancorrespondent.com/110091/ramon-freixa-padrino-de-una-nueva-promocion-de-le-cordon-bleu-madrid/ http://asiancorrespondent.com/110091/ramon-freixa-padrino-de-una-nueva-promocion-de-le-cordon-bleu-madrid/#comments Mon, 01 Jul 2013 06:04:19 +0000 http://asiancorrespondent.com/110091/ramon-freixa-padrino-de-una-nueva-promocion-de-le-cordon-bleu-madrid/

Originally posted here: 

Ramón Freixa, padrino de una nueva promoción de Le Cordon Bleu Madrid

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Le Cordon Bleu joins with G D Goenka University http://asiancorrespondent.com/109979/le-cordon-bleu-joins-with-g-d-goenka-university/ http://asiancorrespondent.com/109979/le-cordon-bleu-joins-with-g-d-goenka-university/#comments Thu, 27 Jun 2013 21:15:03 +0000 http://asiancorrespondent.com/109979/le-cordon-bleu-joins-with-g-d-goenka-university/ Prestigious culinary and hospitality school Le Cordon Bleu is about to form a significant new partnership on the 1st July 2013 with GD Goenka University in Haryana. The GD Goenka University campus is set on 60 acres with the ancient and picturesque Aravalli hills for a backdrop. The high-tech Millennium City, Gurgaon and the National Capital Region are just a stone’s throw away.

The new partnership will introduce the Le Cordon Bleu’s three year Bachelor of Business (International Hotel Management) into the G. D. Goenka University curriculum. Having previously expanded Le Cordon Bleu schools to France, the United Kingdom, Japan, Korea, North and South America, Lebanon, Spain and Australia, Le Cordon Bleu President André Cointreau is now sharing the spirit, the passion and the appreciation of the French ‘art culinaire’ with Indian students. In the last decade, Le Cordon Bleu has responded to an increasingly expanding and evolving industry, through the establishment of demanding academic programs including Bachelors and Masters Degrees, as well as entrepreneurial MBA programs. These acclaimed programs mirror the same commitment to excellence the culinary programs have practiced for over a century.

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Prestigious culinary and hospitality school Le Cordon Bleu is about to form a significant new partnership on the 1st July 2013 with GD Goenka University in Haryana. The GD Goenka University campus is set on 60 acres with the ancient and picturesque Aravalli hills for a backdrop. The high-tech Millennium City, Gurgaon and the National Capital Region are just a stone’s throw away.

The new partnership will introduce the Le Cordon Bleu’s three year Bachelor of Business (International Hotel Management) into the G. D. Goenka University curriculum. Having previously expanded Le Cordon Bleu schools to France, the United Kingdom, Japan, Korea, North and South America, Lebanon, Spain and Australia, Le Cordon Bleu President André Cointreau is now sharing the spirit, the passion and the appreciation of the French ‘art culinaire’ with Indian students. In the last decade, Le Cordon Bleu has responded to an increasingly expanding and evolving industry, through the establishment of demanding academic programs including Bachelors and Masters Degrees, as well as entrepreneurial MBA programs. These acclaimed programs mirror the same commitment to excellence the culinary programs have practiced for over a century.

Continue at source – 

Le Cordon Bleu joins with G D Goenka University

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Le Cordon Bleu & Anahuac Mexico Sur N°1 School for Gastronomy http://asiancorrespondent.com/109892/le-cordon-bleu-anahuac-mexico-sur-n1-school-for-gastronomy/ http://asiancorrespondent.com/109892/le-cordon-bleu-anahuac-mexico-sur-n1-school-for-gastronomy/#comments Wed, 26 Jun 2013 04:50:56 +0000 http://asiancorrespondent.com/109892/le-cordon-bleu-anahuac-mexico-sur-n1-school-for-gastronomy/ The Bachelor oin Gastronomy from Universidad Anahuac Mexico Sur - Le Cordon Bleu, was selected as the Best School of Gastronomy in Mexico City by the newspaper El Universal, in its supplement "Gastronomy Schools, Best of Mexico", the past May 21.

The selection was made among all private schools and Universities in Mexico City, evaluated in several important aspects such as chefs, teachers, conventions, national and international experiences, accreditation, programs, among others.

It is noteworthy that the Anahuac Mexico Sur has been selected within 2 top ranking with the newspaper El Universal and Reforma, in recent years.

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The Bachelor oin Gastronomy from Universidad Anahuac Mexico Sur – Le Cordon Bleu, was selected as the Best School of Gastronomy in Mexico City by the newspaper El Universal, in its supplement “Gastronomy Schools, Best of Mexico”, the past May 21.

The selection was made among all private schools and Universities in Mexico City, evaluated in several important aspects such as chefs, teachers, conventions, national and international experiences, accreditation, programs, among others.

It is noteworthy that the Anahuac Mexico Sur has been selected within 2 top ranking with the newspaper El Universal and Reforma, in recent years.

Link to original: 

Le Cordon Bleu & Anahuac Mexico Sur N°1 School for Gastronomy

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Le Cordon Bleu Master of Gastronomic Tourism information session in Thailand http://asiancorrespondent.com/109712/le-cordon-bleu-master-of-gastronomic-tourism-information-session-in-thailand/ http://asiancorrespondent.com/109712/le-cordon-bleu-master-of-gastronomic-tourism-information-session-in-thailand/#comments Sat, 22 Jun 2013 20:01:14 +0000 http://asiancorrespondent.com/109712/le-cordon-bleu-master-of-gastronomic-tourism-information-session-in-thailand/ To learn more about Le Cordon Bleu Master of Gastronomic Tourism, come and meet our Marketing team in Thailand. Our friendly staff with be available to discuss your career options and to guide you through the application process. Both students and parents are welcome, and we look forward to meeting you on the day.

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To learn more about Le Cordon Bleu Master of Gastronomic Tourism, come and meet our Marketing team in Thailand. Our friendly staff with be available to discuss your career options and to guide you through the application process. Both students and parents are welcome, and we look forward to meeting you on the day.

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Le Cordon Bleu Master of Gastronomic Tourism information session in Thailand

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Comedy, romance and a little Pâtisserie with no name http://asiancorrespondent.com/109445/comedy-romance-and-a-little-patisserie-with-no-name/ http://asiancorrespondent.com/109445/comedy-romance-and-a-little-patisserie-with-no-name/#comments Wed, 19 Jun 2013 11:11:59 +0000 http://asiancorrespondent.com/109445/comedy-romance-and-a-little-patisserie-with-no-name/ A new 13 part television series Amour et Pâtisserie (The Pâtisserie with No Name) has been released to critical rave reviews in Taiwan. Introducing well know half French half Taiwanese actress Sandrine Pinna as Tian Tian a no-nonsense prickly pastry chef, the story follows her character as she returns from Paris to open a French Pâtisserie  in a small alley in Taiwan. The Pâtisserie has no name, no sign and no menus. She will only make three types of desserts per day depending on her mood and nobody knows her past or the secrets beneath her cold demeanour.

Beautifully filmed in and around Paris and Taiwan, and featuring the Le Cordon Bleu campus in episode six, this delightful series highlights the prestige training of Chefs who train at Le Cordon Bleu. Entering this world is Tian Tian, a mysterious character whose excellence and eccentricity is evident in her pâtisserie creations. Featuring scenes of the Le Cordon Bleu cooking school and Chef Jean-Jacques Tranchant the introduction to this program is a foodie’s paradise with spectacular baking scenes.

Moving to Taiwan the series takes a hilarious turn as Tian Tian’s Pâtisserie attracts a handsome newcomer who stays on to help. With his arrival the Pâtisserie thrives and Tian Tian’s demeanour changes until a famous pastry chef returns from Paris and disrupts everything... Will she face her past, where will her future be? Why did the cheery guy arrive at the Pâtisserie in the first place? Who can heal the girl’s heart?

With worldwide screening rights to be finalised, make sure to watch out for this stunningly filmed romantic comedy featuring some of the most beautifully shot baking creations. A must see for lovers of baking!

Currently screening weekly in Taiwan, with plans to screen on Fox Channel in September.

Would you like to help someone’s dream to open up their own Pâtisserie just like Tien Tien? Le Cordon Bleu Taiwan has been running a unique competition offering aspiring chefs the opportunity to win a scholarship to one of four campuses. Over 60 videos have now been submitted, and while the competition is closed there is still the opportunity until July 5th for the general public to vote for their favourite video entry. The top 5 videos selected by the general public together with the top 10 selected by the Le Cordon Bleu judges will then be invited to cook their feature dishes for our judges in order to get through to the final round. The final 5 finalists will then have the opportunity to train with our Masterchef’s, Chef Eric Bédiat and Chef Jean-Jacques Tranchant.

So if you would like to choose which video you think should win, please visit Le Cordon Bleu Taiwan website now to cast your vote! Anyone who votes for one of the videos will go in to the draw to win one of 50 free Le Cordon Bleu prizes or to attend the final stage, so don’t wait, get on to the site and cast your vote…

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A new 13 part television series Amour et Pâtisserie (The Pâtisserie with No Name) has been released to critical rave reviews in Taiwan. Introducing well know half French half Taiwanese actress Sandrine Pinna as Tian Tian a no-nonsense prickly pastry chef, the story follows her character as she returns from Paris to open a French Pâtisserie  in a small alley in Taiwan. The Pâtisserie has no name, no sign and no menus. She will only make three types of desserts per day depending on her mood and nobody knows her past or the secrets beneath her cold demeanour.

Beautifully filmed in and around Paris and Taiwan, and featuring the Le Cordon Bleu campus in episode six, this delightful series highlights the prestige training of Chefs who train at Le Cordon Bleu. Entering this world is Tian Tian, a mysterious character whose excellence and eccentricity is evident in her pâtisserie creations. Featuring scenes of the Le Cordon Bleu cooking school and Chef Jean-Jacques Tranchant the introduction to this program is a foodie’s paradise with spectacular baking scenes.

Moving to Taiwan the series takes a hilarious turn as Tian Tian’s Pâtisserie attracts a handsome newcomer who stays on to help. With his arrival the Pâtisserie thrives and Tian Tian’s demeanour changes until a famous pastry chef returns from Paris and disrupts everything… Will she face her past, where will her future be? Why did the cheery guy arrive at the Pâtisserie in the first place? Who can heal the girl’s heart?

With worldwide screening rights to be finalised, make sure to watch out for this stunningly filmed romantic comedy featuring some of the most beautifully shot baking creations. A must see for lovers of baking!

Currently screening weekly in Taiwan, with plans to screen on Fox Channel in September.

Would you like to help someone’s dream to open up their own Pâtisserie just like Tien Tien? Le Cordon Bleu Taiwan has been running a unique competition offering aspiring chefs the opportunity to win a scholarship to one of four campuses. Over 60 videos have now been submitted, and while the competition is closed there is still the opportunity until July 5th for the general public to vote for their favourite video entry. The top 5 videos selected by the general public together with the top 10 selected by the Le Cordon Bleu judges will then be invited to cook their feature dishes for our judges in order to get through to the final round. The final 5 finalists will then have the opportunity to train with our Masterchef’s, Chef Eric Bédiat and Chef Jean-Jacques Tranchant.

So if you would like to choose which video you think should win, please visit Le Cordon Bleu Taiwan website now to cast your vote! Anyone who votes for one of the videos will go in to the draw to win one of 50 free Le Cordon Bleu prizes or to attend the final stage, so don’t wait, get on to the site and cast your vote…

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Comedy, romance and a little Pâtisserie with no name

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Taylors University Placement Day, Malaysia http://asiancorrespondent.com/109434/taylors-university-placement-day-malaysia/ http://asiancorrespondent.com/109434/taylors-university-placement-day-malaysia/#comments Wed, 19 Jun 2013 11:11:38 +0000 http://asiancorrespondent.com/109434/taylors-university-placement-day-malaysia/ To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team at Taylors 'University Placement Day' on Saturday 27th July 2013.

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. Our friendly staff with be available to discuss your career options and to guide you through the application process. Both students and parents are welcome, and we look forward to meeting you on the day.

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To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team at Taylors ‘University Placement Day’ on Saturday 27th July 2013.

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. Our friendly staff with be available to discuss your career options and to guide you through the application process. Both students and parents are welcome, and we look forward to meeting you on the day.

See original article here: 

Taylors University Placement Day, Malaysia

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Le Cordon Bleu Paris certificate and diploma Ceremony http://asiancorrespondent.com/109263/le-cordon-bleu-paris-certificate-and-diploma-ceremony/ http://asiancorrespondent.com/109263/le-cordon-bleu-paris-certificate-and-diploma-ceremony/#comments Sun, 16 Jun 2013 02:22:11 +0000 http://asiancorrespondent.com/109263/le-cordon-bleu-paris-certificate-and-diploma-ceremony/ In The News Le Cordon Bleu Paris certificate and diploma Ceremony Le Cordon Bleu Paris Culinary Arts Diploma graduation ceremony took place on June 6. To celebrate this occasion, students and their guests were invited to the salon Concorde, in the prestigious West-In Hotel in Paris. For this special day, Chef Alain Dutournier was the patron of the class. From the Landes region of France, Alain Dutournier developed a passion for cooking at an early age. In 1986 he opened Le Carré des Feuillants restaurant. He received 2 Michelin stars and three toques rouges from Gault Millau in the same year, and became part of the prestigious Relais & Châteaux chain in 1991. Voted “Chef of the Year” by his fellow chefs in 1996, awarded Chevalier dans l’Ordre National de la Légion d’Honneur (2007) and Officer of the Order of National Merit (2011), Chef Alain Dutournier is a recognized figure of cuisine in France and around the world. Certificates for those having completed Basic and Intermediate levels were given out in the Winter Garden on June 5. We are delighted to announce this session's top students: Basic Cuisine
1st: Jongbeom Jeong, South Korea 2nd: Mariana Correa Da Cunha, Brazil 3rd: Yiwei Dong, China 4th: Lynette Andersson, Australia 5th: Jeehee Ha, South Korea
Basic Pastry
1st: Kathrin Meyer, Germany, Mention Bien 2nd: Mariana Correa Da Cunha, Brazil 3rd: Jennifer Pogmore, United Kingdom 4th: Shu-Mei Chen, Taiwan 5th: Belen Gowland, Argentina
Intermediate Cuisine
1st: Yuqing Zhou, China 2nd: Rahma El Amari, Tunisia 3rd: Sang Moon Kim, South Korea 4th: Brittany Troxler, United States 5th: Shali Xue, China
Intermediate Pastry
1st: Aldana Ramirez, Argentina, Mention bien 2nd: Brittany Troxler, United States 3rd: Modupe Fagbohungbe, Nigeria 4th: Rie Ebihara, Japan 5th: Jayantika Gandhi, India
Superior Cuisine
1st: Junsik Cho, 2nd: Susana Lopes, Portugal 3rd: Xing Chen, China 4th: Chelsea Gunn, United States 5th: Nadia Khoso, United Kingdom
Superior Pastry
1st: Nazli Ogucu, Turkey , Mention bien 2nd: I-Hsien Ho, Taiwan, Mention bien 3rd: Aleksandra Djordjevic, France 4th: Beatriz Pauly, France 5th: Catherine Elmore, United States
Le Cordon Bleu Paris congratulates all students! Our best wishes go out to all those continuing their studies at Le Cordon Bleu, and best of luck to our graduates who are pursuing internships or other professional projects thereafter. Photos of the graduation ceremony are available on line. To see them, visit our photo gallery: You may purchase photos taken during graduation by clicking here (all students have been given the access codes on the day of the graduation ceremony).

For more information

Le Cordon Bleu Paris paris@cordonbleu.edu or use the online form www.lcbparis.com +33 (0) 1 53 68 22 50 8, rue Léon Delhomme
75015 Paris

Find out more...

The Paris Campus

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Kelly Donati, Winner of the Le Cordon Bleu 2013 Scholarship for the Hautes Etudes du Goût program Kelly Donati is the winner of the partial scholarship offered by Le Cordon Bleu International for one of its most prestigious programs: Hautes Etudes du Goût.

Read more


Recipe: Red berry tart Discover our original and up to date red berry tart, a summer classic.

Read more


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In The News

Le Cordon Bleu Paris certificate and diploma Ceremony
Le Cordon Bleu Paris Culinary Arts Diploma graduation ceremony took place on June 6. To celebrate this occasion, students and their guests were invited to the salon Concorde, in the prestigious West-In Hotel in Paris. For this special day, Chef Alain Dutournier was the patron of the class.
From the Landes region of France, Alain Dutournier developed a passion for cooking at an early age. In 1986 he opened Le Carré des Feuillants restaurant. He received 2 Michelin stars and three toques rouges from Gault Millau in the same year, and became part of the prestigious Relais & Châteaux chain in 1991. Voted “Chef of the Year” by his fellow chefs in 1996, awarded Chevalier dans l’Ordre National de la Légion d’Honneur (2007) and Officer of the Order of National Merit (2011), Chef Alain Dutournier is a recognized figure of cuisine in France and around the world.
Certificates for those having completed Basic and Intermediate levels were given out in the Winter Garden on June 5.
We are delighted to announce this session’s top students:

Basic Cuisine
1st: Jongbeom Jeong, South Korea
2nd: Mariana Correa Da Cunha, Brazil
3rd: Yiwei Dong, China
4th: Lynette Andersson, Australia
5th: Jeehee Ha, South Korea

Basic Pastry
1st: Kathrin Meyer, Germany, Mention Bien
2nd: Mariana Correa Da Cunha, Brazil
3rd: Jennifer Pogmore, United Kingdom
4th: Shu-Mei Chen, Taiwan
5th: Belen Gowland, Argentina

Intermediate Cuisine
1st: Yuqing Zhou, China
2nd: Rahma El Amari, Tunisia
3rd: Sang Moon Kim, South Korea
4th: Brittany Troxler, United States
5th: Shali Xue, China

Intermediate Pastry
1st: Aldana Ramirez, Argentina, Mention bien
2nd: Brittany Troxler, United States
3rd: Modupe Fagbohungbe, Nigeria
4th: Rie Ebihara, Japan
5th: Jayantika Gandhi, India

Superior Cuisine
1st: Junsik Cho,
2nd: Susana Lopes, Portugal
3rd: Xing Chen, China
4th: Chelsea Gunn, United States
5th: Nadia Khoso, United Kingdom

Superior Pastry
1st: Nazli Ogucu, Turkey , Mention bien
2nd: I-Hsien Ho, Taiwan, Mention bien
3rd: Aleksandra Djordjevic, France
4th: Beatriz Pauly, France
5th: Catherine Elmore, United States

Le Cordon Bleu Paris congratulates all students!
Our best wishes go out to all those continuing their studies at Le Cordon Bleu, and best of luck to our graduates who are pursuing internships or other professional projects thereafter.
Photos of the graduation ceremony are available on line. To see them, visit our photo gallery:

You may purchase photos taken during graduation by clicking here (all students have been given the access codes on the day of the graduation ceremony).

For more information

Le Cordon Bleu Paris

paris@cordonbleu.edu or use the online form

www.lcbparis.com

+33 (0) 1 53 68 22 50

8, rue Léon Delhomme
75015 Paris

Find out more…

The Paris Campus

Campus Home
Apply Online
Contact Us
Our Programs
Visit the school
Brochure request

Videos

Le Cordon Bleu Paris
Presentation Video

Related News

Kelly Donati, Winner of the Le Cordon Bleu 2013 Scholarship for the Hautes Etudes du Goût program
Kelly Donati is the winner of the partial scholarship offered by Le Cordon Bleu International for one of its most prestigious programs: Hautes Etudes du Goût.

Read more

Recipe: Red berry tart
Discover our original and up to date red berry tart, a summer classic.

Read more

Source – 

Le Cordon Bleu Paris certificate and diploma Ceremony

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Students Display Exceptional Skill in Pâtisserie Exams http://asiancorrespondent.com/109066/students-display-exceptional-skill-in-patisserie-exams/ http://asiancorrespondent.com/109066/students-display-exceptional-skill-in-patisserie-exams/#comments Wed, 12 Jun 2013 17:32:50 +0000 http://asiancorrespondent.com/109066/students-display-exceptional-skill-in-patisserie-exams/ Le Cordon Bleu News, 06/11/2013

Ottawa, ON – Students of the Pâtisserie Supérieure program prepared a breathtaking array of pastry creations for their final exams today. Each student was required to complete three recipes within 5 hours and the results were simply stunning!

Pâtisserie Supérieure student exams are judged by Chef Instructors as well as guest judges from the culinary industry, who grade each entry on presentation, organization, presentation, and taste. Always dreamed of becoming a pastry chef?  Apply for the Diplôme de Pâtisserie and experience first-hand the right tradition of Le Cordon Bleu education that stretches back over 100 years!

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Le Cordon Bleu News, 06/11/2013

Ottawa, ON – Students of the Pâtisserie Supérieure program prepared a breathtaking array of pastry creations for their final exams today. Each student was required to complete three recipes within 5 hours and the results were simply stunning!

Pâtisserie Supérieure student exams are judged by Chef Instructors as well as guest judges from the culinary industry, who grade each entry on presentation, organization, presentation, and taste. Always dreamed of becoming a pastry chef?  Apply for the Diplôme de Pâtisserie and experience first-hand the right tradition of Le Cordon Bleu education that stretches back over 100 years!

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Students Display Exceptional Skill in Pâtisserie Exams

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Le Cordon Bleu Ottawa 25th Anniversary and Doors Open Ottawa a Success! http://asiancorrespondent.com/108908/le-cordon-bleu-ottawa-25th-anniversary-and-doors-open-ottawa-a-success/ http://asiancorrespondent.com/108908/le-cordon-bleu-ottawa-25th-anniversary-and-doors-open-ottawa-a-success/#comments Sun, 09 Jun 2013 08:43:20 +0000 http://asiancorrespondent.com/108908/le-cordon-bleu-ottawa-25th-anniversary-and-doors-open-ottawa-a-success/ Le Cordon Bleu News, 06/04/2013

On Saturday, June 1st, Le Cordon Bleu Ottawa celebrated its 25th Anniversary in conjunction with Doors Open Ottawa. During this celebration, we were proud to welcome over 1,500 Ottawa residents and guests in our historic campus, the Munross.

Visitors enjoyed guided tours through the state-of-the-art kitchens and beautiful interior architecture of the Ottawa campus, and stopped to experience demonstrations and tastings prepared by our Master Chef Instructors and their students. 

Watch CTV News coverage of the event here

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Le Cordon Bleu News, 06/04/2013

On Saturday, June 1st, Le Cordon Bleu Ottawa celebrated its 25th Anniversary in conjunction with Doors Open Ottawa. During this celebration, we were proud to welcome over 1,500 Ottawa residents and guests in our historic campus, the Munross.

Visitors enjoyed guided tours through the state-of-the-art kitchens and beautiful interior architecture of the Ottawa campus, and stopped to experience demonstrations and tastings prepared by our Master Chef Instructors and their students. 

Watch CTV News coverage of the event here

See the original article here:

Le Cordon Bleu Ottawa 25th Anniversary and Doors Open Ottawa a Success!

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Student Event Celebrates Queen’s Coronation Anniversary http://asiancorrespondent.com/108860/student-event-celebrates-queens-coronation-anniversary/ http://asiancorrespondent.com/108860/student-event-celebrates-queens-coronation-anniversary/#comments Fri, 07 Jun 2013 16:18:29 +0000 http://asiancorrespondent.com/108860/student-event-celebrates-queens-coronation-anniversary/ Le Cordon Bleu News, 06/06/2013

In The News

Student Event Celebrates Queen’s Coronation Anniversary Le Cordon Bleu London Master Chef Daniel Hardy led a student event on Tuesday 4th June to celebrate the 60th anniversary of Queen Elizabeth II’s Coronation. Students discovered Le Cordon Bleu’s contribution to the coronation celebrations held on the 2nd June 1953, where former London principals Rosemary Hume and Constance Spry created a recipe to be served at the prestigious coronation lunch. The recipe was called Poulet Reine Elizabeth but would later become known as Coronation Chicken, combining chicken with a creamy curry sauce to create a dish with a distinctive golden colour - symbolic of the grand occasion. Students were given a copy of the original recipe, and Chef Daniel Hardy – who has cooked for Queen Elizabeth II and Prince Andrew at The Goring Hotel – demonstrated a modern interpretation of the dish which was then tasted by all students. In 1956 the original Coronation Chicken recipe featured in the first edition of The Constance Spry Cookery Book, which was written by Rosemary Hume and Constance Spry. Rosemary Hume opened l’Ecole du Petit Cordon Bleu in London in 1933 with Dione Lucas, after both had studied at Le Cordon Bleu Paris under influential French chef Henri-Paul Pellaprat. The school set the foundation for today’s Centre of Excellence in London, which continues to excel as the premier destination for culinary arts education

For more information

Le Cordon Bleu London london@cordonbleu.edu or use the online form www.lcblondon.com +44 (0) 207 400 3900 15 Bloomsbury Square
London WC1A 2LS

Find out more...

The London Campus

Campus Home Apply Online Contact Us Our Programs Visit the school Brochure request

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Le Cordon Bleu London
Presentation Video

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Taste of Le Cordon Bleu With our Taste of Le Cordon Bleu short course, participants gain an insight into the experiences shared by our students at the world’s premier culinary arts institute. Observe and engage in the learning environment and teaching methods applied throughout our culinary programmes.

Read more


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.

Read more


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Le Cordon Bleu News, 06/06/2013

In The News

Student Event Celebrates Queen’s Coronation Anniversary
Le Cordon Bleu London Master Chef Daniel Hardy led a student event on Tuesday 4th June to celebrate the 60th anniversary of Queen Elizabeth II’s Coronation.
Students discovered Le Cordon Bleu’s contribution to the coronation celebrations held on the 2nd June 1953, where former London principals Rosemary Hume and Constance Spry created a recipe to be served at the prestigious coronation lunch. The recipe was called Poulet Reine Elizabeth but would later become known as Coronation Chicken, combining chicken with a creamy curry sauce to create a dish with a distinctive golden colour – symbolic of the grand occasion.
Students were given a copy of the original recipe, and Chef Daniel Hardy – who has cooked for Queen Elizabeth II and Prince Andrew at The Goring Hotel – demonstrated a modern interpretation of the dish which was then tasted by all students.
In 1956 the original Coronation Chicken recipe featured in the first edition of The Constance Spry Cookery Book, which was written by Rosemary Hume and Constance Spry.
Rosemary Hume opened l’Ecole du Petit Cordon Bleu in London in 1933 with Dione Lucas, after both had studied at Le Cordon Bleu Paris under influential French chef Henri-Paul Pellaprat. The school set the foundation for today’s Centre of Excellence in London, which continues to excel as the premier destination for culinary arts education

For more information

Le Cordon Bleu London

london@cordonbleu.edu or use the online form

www.lcblondon.com

+44 (0) 207 400 3900

15 Bloomsbury Square
London WC1A 2LS

Find out more…

The London Campus

Campus Home
Apply Online
Contact Us
Our Programs
Visit the school
Brochure request

Watch our presentation video

Le Cordon Bleu London
Presentation Video

Related News

Taste of Le Cordon Bleu
With our Taste of Le Cordon Bleu short course, participants gain an insight into the experiences shared by our students at the world’s premier culinary arts institute. Observe and engage in the learning environment and teaching methods applied throughout our culinary programmes.

Read more

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.

Read more

View original post here – 

Student Event Celebrates Queen’s Coronation Anniversary

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Taiwan is proving their skills online for Le Cordon Bleu scholarships http://asiancorrespondent.com/108655/taiwan-is-proving-their-skills-online-for-le-cordon-bleu-scholarships/ http://asiancorrespondent.com/108655/taiwan-is-proving-their-skills-online-for-le-cordon-bleu-scholarships/#comments Tue, 04 Jun 2013 07:29:00 +0000 http://asiancorrespondent.com/108655/taiwan-is-proving-their-skills-online-for-le-cordon-bleu-scholarships/ Le Cordon Bleu’s innovative online video competition in Taiwan, which ends today, has attracted some of the country’s most passionate young amateur chefs. In a bid to win one of four scholarships, students from across the country put their creativity and culinary skills to the test producing some entertaining and professional looking clips.

As part of their three minute video entry, students were asked to put their culinary skills on show, including the presentation of a dish using local ingredients, as well as show how Le Cordon Bleu could help them achieve their career goals. And the response was impressive, with more than 60 videos now uploaded, with some fantastic results.

And now it’s over to the public to see what they think of the competition entries. Until 5th July, the general public will have the opportunity to vote for their favourite video entry. So if you would like to choose which video you think should win, cast your vote now !

After voting comes to an end, the top 5 clips, as voted by the public, as well as the top 10 entries as chosen by Le Cordon Bleu, will be invited to cook their feature dishes for our judges, in order to get through to the next round in the competition. At this semi-final stage, the top 15 entries will prepare their feature dishes from the video for the judges, who will then choose the top 5 contestants. These finalists will have the opportunity to work with Chef Jean-Jacques Tranchant and Chef Eric Bédiat!

This competition will really give our Taiwanese fans the chance to take their cooking skills to the next level, and hopefully as a result, secure a scholarship to one of four Le Cordon Bleu campuses. And it’s not just good news for the entrants, anyone who votes for one of the videos will go in to the draw to win one of 50 free Le Cordon Bleu prizes or to attend the final stage, so don’t wait, get on to the site and cast your vote…

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Le Cordon Bleu’s innovative online video competition in Taiwan, which ends today, has attracted some of the country’s most passionate young amateur chefs. In a bid to win one of four scholarships, students from across the country put their creativity and culinary skills to the test producing some entertaining and professional looking clips.

As part of their three minute video entry, students were asked to put their culinary skills on show, including the presentation of a dish using local ingredients, as well as show how Le Cordon Bleu could help them achieve their career goals. And the response was impressive, with more than 60 videos now uploaded, with some fantastic results.

And now it’s over to the public to see what they think of the competition entries. Until 5th July, the general public will have the opportunity to vote for their favourite video entry. So if you would like to choose which video you think should win, cast your vote now !

After voting comes to an end, the top 5 clips, as voted by the public, as well as the top 10 entries as chosen by Le Cordon Bleu, will be invited to cook their feature dishes for our judges, in order to get through to the next round in the competition. At this semi-final stage, the top 15 entries will prepare their feature dishes from the video for the judges, who will then choose the top 5 contestants. These finalists will have the opportunity to work with Chef Jean-Jacques Tranchant and Chef Eric Bédiat!

This competition will really give our Taiwanese fans the chance to take their cooking skills to the next level, and hopefully as a result, secure a scholarship to one of four Le Cordon Bleu campuses. And it’s not just good news for the entrants, anyone who votes for one of the videos will go in to the draw to win one of 50 free Le Cordon Bleu prizes or to attend the final stage, so don’t wait, get on to the site and cast your vote…

See the original post:

Taiwan is proving their skills online for Le Cordon Bleu scholarships

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Kelly Donati Winner of the 2013 Hautes Etudes du Goût Scholarship http://asiancorrespondent.com/108487/kelly-donati-winner-of-the-2013-hautes-etudes-du-gout-scholarship/ http://asiancorrespondent.com/108487/kelly-donati-winner-of-the-2013-hautes-etudes-du-gout-scholarship/#comments Fri, 31 May 2013 22:39:37 +0000 http://asiancorrespondent.com/108487/kelly-donati-winner-of-the-2013-hautes-etudes-du-gout-scholarship/ Le Cordon Bleu News, 05/31/2013

In The News

Kelly Donati, Winner of the 2013 Hautes Etudes du Goût Scholarship Kelly Donati is the winner of the partial scholarship offered by Le Cordon Bleu International for one of its most prestigious programs: Hautes Etudes du Goût. Born in Australia, Kelly is a lecturer in gastronomy at William Angliss Institute and previously taught part in the Gastronomy program at the University of Adelaide where she completed her Master's degree in 2002. She is also a freelance food writer and a doctoral candidate at the University of Melbourne. She is former president of Slow Food Victoria and continues to work closely with Slow Food Melbourne. Colette Padet, Director of Studies for HEG at the Université de Reims Champagne-Ardenne, Rémi Krug, Chairman of Hautes Etudes du Goût and Professor Roger Haden from Le Cordon Bleu Australia were members of the jury. They were impressed by Kelly’s motivation to participate in an intense learning experience which she would share with other culinary professionals and leading gastronomic practitioners as well as academics in the fields of food culture and wine education. Kelly will be just one of 30 participants from around the world who will attend the annual HEG. Now in its 9th year, the Hautes Etudes du Goût continues to provide students with the cultural, sociological, scientific and economic tools needed to enhance their professional skills and enrich their personal lives.

For more information

Le Cordon Bleu Paris paris@cordonbleu.edu or use the online form www.lcbparis.com +33 (0) 1 53 68 22 50 8, rue Léon Delhomme
75015 Paris

Find out more...

The Paris Campus

Campus Home Apply Online Contact Us Our Programs Visit the school Brochure request

Videos

Le Cordon Bleu Paris
Presentation Video

Related News

Le Cordon Bleu Madrid collaborates with the first edition of MasterChef contest in Spain Le Cordon Bleu, the International School of reference in Haute Cuisine, collaborates with the Spanish edition of MasterChef by training its contestants and granting scholarships for the top three finalists. The TV talent show that launches Television Española brings together 15 candidates competing for becoming professional chefs. Once again, Le Cordon Bleu and MasterChef cooperate in this successful TV format as already been done in the Chinese and Australian edition, among others.

Read more


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.

Read more


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Le Cordon Bleu News, 05/31/2013

In The News

Kelly Donati, Winner of the 2013 Hautes Etudes du Goût Scholarship
Kelly Donati is the winner of the partial scholarship offered by Le Cordon Bleu International for one of its most prestigious programs: Hautes Etudes du Goût.
Born in Australia, Kelly is a lecturer in gastronomy at William Angliss Institute and previously taught part in the Gastronomy program at the University of Adelaide where she completed her Master’s degree in 2002. She is also a freelance food writer and a doctoral candidate at the University of Melbourne. She is former president of Slow Food Victoria and continues to work closely with Slow Food Melbourne.
Colette Padet, Director of Studies for HEG at the Université de Reims Champagne-Ardenne, Rémi Krug, Chairman of Hautes Etudes du Goût and Professor Roger Haden from Le Cordon Bleu Australia were members of the jury. They were impressed by Kelly’s motivation to participate in an intense learning experience which she would share with other culinary professionals and leading gastronomic practitioners as well as academics in the fields of food culture and wine education.
Kelly will be just one of 30 participants from around the world who will attend the annual HEG. Now in its 9th year, the Hautes Etudes du Goût continues to provide students with the cultural, sociological, scientific and economic tools needed to enhance their professional skills and enrich their personal lives.

For more information

Le Cordon Bleu Paris

paris@cordonbleu.edu or use the online form

www.lcbparis.com

+33 (0) 1 53 68 22 50

8, rue Léon Delhomme
75015 Paris

Find out more…

The Paris Campus

Campus Home
Apply Online
Contact Us
Our Programs
Visit the school
Brochure request

Videos

Le Cordon Bleu Paris
Presentation Video

Related News

Le Cordon Bleu Madrid collaborates with the first edition of MasterChef contest in Spain
Le Cordon Bleu, the International School of reference in Haute Cuisine, collaborates with the Spanish edition of MasterChef by training its contestants and granting scholarships for the top three finalists. The TV talent show that launches Television Española brings together 15 candidates competing for becoming professional chefs. Once again, Le Cordon Bleu and MasterChef cooperate in this successful TV format as already been done in the Chinese and Australian edition, among others.

Read more

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.

Read more

View this article: 

Kelly Donati Winner of the 2013 Hautes Etudes du Goût Scholarship

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9 Reasons to Visit Le Cordon Bleu for Doors Open Ottawa http://asiancorrespondent.com/108265/9-reasons-to-visit-le-cordon-bleu-for-doors-open-ottawa/ http://asiancorrespondent.com/108265/9-reasons-to-visit-le-cordon-bleu-for-doors-open-ottawa/#comments Tue, 28 May 2013 13:50:17 +0000 http://asiancorrespondent.com/108265/9-reasons-to-visit-le-cordon-bleu-for-doors-open-ottawa/ SATURDAY JUNE 1st, 2013 | 10am-3pm | Wheelchair accessible, parking available, bus service available.

We invite you to celebrate the 25th Anniversary of Le Cordon Bleu in Ottawa. Come experience the passion, refinement, traditions, and warm hospitality that makes Le Cordon Bleu famous all over the world!

Celebrating our 25 Year Anniversary

Ottawa is home to the North American headquarters of the world’s largest and most famous culinary educator. Proudly located in the city of Ottawa for 25 years, we open our doors to celebrate with you!

Tour the World-Famous Culinary School

The unrivalled Le Cordon Bleu teaching methodology combines demonstrations followed by hands-on practical classes in professionally equipped kitchens, focusing on classic French technique. Enjoy a VIP tour through the facilities that play host to the brightest and most driven culinary students from 77 countries worldwide.

30 Cakes

Chef Hervé Chabert, Pâtisserie Instructor and twice chosen for the Coupe du Monde de Pâtisserie, with the assistance of several students will be creating 30 cakes for visitors to sample. Prepare to satisfy your sweet tooth and passion for true French pâtisserie!

Witness a Class in Action

Watching a true master do his work is a rare thrill. Observe as Chef Frédéric Rose leads a class of Gourmet Short Course participants through the experience of hands-on cooking.

Family and Children Are Welcome

Do you have a budding chef at home? Kids and teens will enjoy walking through a professional kitchen, meeting our charismatic chefs and students, and tasting the samples! And perhaps dreams of a future career will be born!

Sugar Demonstration

Let our Superior Pâtisserie students show you their advanced skills by demonstrating the fragile beauty of dramatic sugar showpieces. You will have a chance to observe how, with patience and extraordinary skill, sugar is turned into a world-renowned art form. Another example of the fantastic programs, education and leadership that Le Cordon Bleu offers.

Historic site

Le Cordon Bleu Ottawa occupies Munross, a heritage home built in 1877. Come and see the splendour of this beautiful building, restored and cherished as the home to our school, events, and popular Le Cordon Bleu Bistro at Signatures restaurant.

Spacious Patio

Ottawa residents love patios of all kinds and soaking in those hard-earned summer rays. We invite you to take a break from the day and enjoy some sun and refreshments with us!

Surprise!

Executive Chef Yannick Anton of Signatures Bistro will be serving up something special as well (and will not tell us what it is). Come see and taste the specially-created treat from this world-renowned Chef!

---

Doors Open Ottawa is a free event which celebrates the community’s heritage, allowing access to functionally, culturally, and historically significant buildings.LE CORDON BLEU OTTAWA CULINARY ARTS INSTITUTE 453 Laurier Avenue East Ottawa, Ontario, K1N 6R4, Canada For enquiries, email us at ottawa@cordonbleu.edu or give us a call at (613) 755-2386.

]]>

SATURDAY JUNE 1st, 2013 | 10am-3pm | Wheelchair accessible, parking available, bus service available.

We invite you to celebrate the 25th Anniversary of Le Cordon Bleu in Ottawa. Come experience the passion, refinement, traditions, and warm hospitality that makes Le Cordon Bleu famous all over the world!

Celebrating our 25 Year Anniversary

Ottawa is home to the North American headquarters of the world’s largest and most famous culinary educator. Proudly located in the city of Ottawa for 25 years, we open our doors to celebrate with you!

Tour the World-Famous Culinary School

The unrivalled Le Cordon Bleu teaching methodology combines demonstrations followed by hands-on practical classes in professionally equipped kitchens, focusing on classic French technique. Enjoy a VIP tour through the facilities that play host to the brightest and most driven culinary students from 77 countries worldwide.

30 Cakes

Chef Hervé Chabert, Pâtisserie Instructor and twice chosen for the Coupe du Monde de Pâtisserie, with the assistance of several students will be creating 30 cakes for visitors to sample. Prepare to satisfy your sweet tooth and passion for true French pâtisserie!

Witness a Class in Action

Watching a true master do his work is a rare thrill. Observe as Chef Frédéric Rose leads a class of Gourmet Short Course participants through the experience of hands-on cooking.

Family and Children Are Welcome

Do you have a budding chef at home? Kids and teens will enjoy walking through a professional kitchen, meeting our charismatic chefs and students, and tasting the samples! And perhaps dreams of a future career will be born!

Sugar Demonstration

Let our Superior Pâtisserie students show you their advanced skills by demonstrating the fragile beauty of dramatic sugar showpieces. You will have a chance to observe how, with patience and extraordinary skill, sugar is turned into a world-renowned art form. Another example of the fantastic programs, education and leadership that Le Cordon Bleu offers.

Historic site

Le Cordon Bleu Ottawa occupies Munross, a heritage home built in 1877. Come and see the splendour of this beautiful building, restored and cherished as the home to our school, events, and popular Le Cordon Bleu Bistro at Signatures restaurant.

Spacious Patio

Ottawa residents love patios of all kinds and soaking in those hard-earned summer rays. We invite you to take a break from the day and enjoy some sun and refreshments with us!

Surprise!

Executive Chef Yannick Anton of Signatures Bistro will be serving up something special as well (and will not tell us what it is). Come see and taste the specially-created treat from this world-renowned Chef!

Doors Open Ottawa is a free event which celebrates the community’s heritage, allowing access to functionally, culturally, and historically significant buildings.LE CORDON BLEU OTTAWA CULINARY ARTS INSTITUTE 453 Laurier Avenue East Ottawa, Ontario, K1N 6R4, Canada For enquiries, email us at ottawa@cordonbleu.edu or give us a call at (613) 755-2386.

Source: 

9 Reasons to Visit Le Cordon Bleu for Doors Open Ottawa

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Brazilian Delegation Visit London Institute http://asiancorrespondent.com/108155/brazilian-delegation-visit-london-institute/ http://asiancorrespondent.com/108155/brazilian-delegation-visit-london-institute/#comments Sat, 25 May 2013 05:00:47 +0000 http://asiancorrespondent.com/108155/brazilian-delegation-visit-london-institute/ Le Cordon Bleu News, 05/24/2013

In The News

Brazilian Delegation Visit London Institute Government representatives from Rio de Janeiro visited our London Centre of Excellence as preparations for the opening of our first Brazilian campus continue Le Cordon Bleu welcomed government delegates from Rio to our London Centre of Excellence on Thursday 16 May, to tour our award-winning facilities and meet with President André J. Cointreau. Erly Junior, Gustavo Tutuca and Tande Vieira of the Rio government were joined by consultant Klaus Allers for discussions on developments to Le Cordon Bleu Rio. The new school – which is due to open in the spring of 2014 - will be Le Cordon Bleu’s first in Brazil and second in South America, joining our school in Lima, Peru. The Rio school will provide world-class education to develop a new generation of culinary professionals in preparation for the 2014 FIFA World Cup and 2016 Olympic Games, which will be held in the city. In 2012, Mr Cointreau met with Rio Governor Sergio Cabral to sign the collaboration agreement which paved the way for the new school, where 20% of the annual intake will be full scholarship students from Rio’s underprivileged communities This latest chapter in Le Cordon Bleu’s international expansion follows a number of successes in 2012. An agreement was signed in April with the government of China to open a school in Shanghai, and a partnership was agreed in July with the Özye?in University in Istanbul to deliver culinary arts and hospitality management education. In October 2012, Le Cordon Bleu also celebrated the opening of our first school in New Zealand.

For more information

Le Cordon Bleu London london@cordonbleu.edu or use the online form www.lcblondon.com +44 (0) 207 400 3900 15 Bloomsbury Square
London WC1A 2LS

Find out more...

The London Campus

Campus Home Apply Online Contact Us Our Programs Visit the school Brochure request

Watch our presentation video

Le Cordon Bleu London
Presentation Video

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.

Read more


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

Read more


]]>

Le Cordon Bleu News, 05/24/2013

In The News

Brazilian Delegation Visit London Institute
Government representatives from Rio de Janeiro visited our London Centre of Excellence as preparations for the opening of our first Brazilian campus continue
Le Cordon Bleu welcomed government delegates from Rio to our London Centre of Excellence on Thursday 16 May, to tour our award-winning facilities and meet with President André J. Cointreau.
Erly Junior, Gustavo Tutuca and Tande Vieira of the Rio government were joined by consultant Klaus Allers for discussions on developments to Le Cordon Bleu Rio. The new school – which is due to open in the spring of 2014 – will be Le Cordon Bleu’s first in Brazil and second in South America, joining our school in Lima, Peru.
The Rio school will provide world-class education to develop a new generation of culinary professionals in preparation for the 2014 FIFA World Cup and 2016 Olympic Games, which will be held in the city.
In 2012, Mr Cointreau met with Rio Governor Sergio Cabral to sign the collaboration agreement which paved the way for the new school, where 20% of the annual intake will be full scholarship students from Rio’s underprivileged communities
This latest chapter in Le Cordon Bleu’s international expansion follows a number of successes in 2012. An agreement was signed in April with the government of China to open a school in Shanghai, and a partnership was agreed in July with the Özye?in University in Istanbul to deliver culinary arts and hospitality management education. In October 2012, Le Cordon Bleu also celebrated the opening of our first school in New Zealand.

For more information

Le Cordon Bleu London

london@cordonbleu.edu or use the online form

www.lcblondon.com

+44 (0) 207 400 3900

15 Bloomsbury Square
London WC1A 2LS

Find out more…

The London Campus

Campus Home
Apply Online
Contact Us
Our Programs
Visit the school
Brochure request

Watch our presentation video

Le Cordon Bleu London
Presentation Video

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.

Read more

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

Read more

Originally posted here: 

Brazilian Delegation Visit London Institute

]]>
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Brazilian Delegation Visit London Institute http://asiancorrespondent.com/108156/brazilian-delegation-visit-london-institute/ http://asiancorrespondent.com/108156/brazilian-delegation-visit-london-institute/#comments Sat, 25 May 2013 05:00:47 +0000 http://asiancorrespondent.com/108156/brazilian-delegation-visit-london-institute/ Le Cordon Bleu News, 05/24/2013

In The News

Brazilian Delegation Visit London Institute Government representatives from Rio de Janeiro visited our London Centre of Excellence as preparations for the opening of our first Brazilian campus continue Le Cordon Bleu welcomed government delegates from Rio to our London Centre of Excellence on Thursday 16 May, to tour our award-winning facilities and meet with President André J. Cointreau. Erly Junior, Gustavo Tutuca and Tande Vieira of the Rio government were joined by consultant Klaus Allers for discussions on developments to Le Cordon Bleu Rio. The new school – which is due to open in the spring of 2014 - will be Le Cordon Bleu’s first in Brazil and second in South America, joining our school in Lima, Peru. The Rio school will provide world-class education to develop a new generation of culinary professionals in preparation for the 2014 FIFA World Cup and 2016 Olympic Games, which will be held in the city. In 2012, Mr Cointreau met with Rio Governor Sergio Cabral to sign the collaboration agreement which paved the way for the new school, where 20% of the annual intake will be full scholarship students from Rio’s underprivileged communities This latest chapter in Le Cordon Bleu’s international expansion follows a number of successes in 2012. An agreement was signed in April with the government of China to open a school in Shanghai, and a partnership was agreed in July with the Özye?in University in Istanbul to deliver culinary arts and hospitality management education. In October 2012, Le Cordon Bleu also celebrated the opening of our first school in New Zealand.

For more information

Le Cordon Bleu London london@cordonbleu.edu or use the online form www.lcblondon.com +44 (0) 207 400 3900 15 Bloomsbury Square
London WC1A 2LS

Find out more...

The London Campus

Campus Home Apply Online Contact Us Our Programs Visit the school Brochure request

Watch our presentation video

Le Cordon Bleu London
Presentation Video

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.

Read more


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

Read more


]]>

Le Cordon Bleu News, 05/24/2013

In The News

Brazilian Delegation Visit London Institute
Government representatives from Rio de Janeiro visited our London Centre of Excellence as preparations for the opening of our first Brazilian campus continue
Le Cordon Bleu welcomed government delegates from Rio to our London Centre of Excellence on Thursday 16 May, to tour our award-winning facilities and meet with President André J. Cointreau.
Erly Junior, Gustavo Tutuca and Tande Vieira of the Rio government were joined by consultant Klaus Allers for discussions on developments to Le Cordon Bleu Rio. The new school – which is due to open in the spring of 2014 – will be Le Cordon Bleu’s first in Brazil and second in South America, joining our school in Lima, Peru.
The Rio school will provide world-class education to develop a new generation of culinary professionals in preparation for the 2014 FIFA World Cup and 2016 Olympic Games, which will be held in the city.
In 2012, Mr Cointreau met with Rio Governor Sergio Cabral to sign the collaboration agreement which paved the way for the new school, where 20% of the annual intake will be full scholarship students from Rio’s underprivileged communities
This latest chapter in Le Cordon Bleu’s international expansion follows a number of successes in 2012. An agreement was signed in April with the government of China to open a school in Shanghai, and a partnership was agreed in July with the Özye?in University in Istanbul to deliver culinary arts and hospitality management education. In October 2012, Le Cordon Bleu also celebrated the opening of our first school in New Zealand.

For more information

Le Cordon Bleu London

london@cordonbleu.edu or use the online form

www.lcblondon.com

+44 (0) 207 400 3900

15 Bloomsbury Square
London WC1A 2LS

Find out more…

The London Campus

Campus Home
Apply Online
Contact Us
Our Programs
Visit the school
Brochure request

Watch our presentation video

Le Cordon Bleu London
Presentation Video

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.

Read more

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

Read more

Link:  

Brazilian Delegation Visit London Institute

]]>
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Le Cordon Bleu is attending Career Expo in India http://asiancorrespondent.com/107999/le-cordon-bleu-is-attending-career-expo-in-india/ http://asiancorrespondent.com/107999/le-cordon-bleu-is-attending-career-expo-in-india/#comments Tue, 21 May 2013 20:11:43 +0000 http://asiancorrespondent.com/107999/le-cordon-bleu-is-attending-career-expo-in-india/ 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.

]]>

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

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Le Cordon Bleu is attending Career Expo in Sydney http://asiancorrespondent.com/107857/le-cordon-bleu-is-attending-career-expo-in-sydney/ http://asiancorrespondent.com/107857/le-cordon-bleu-is-attending-career-expo-in-sydney/#comments Sat, 18 May 2013 11:21:49 +0000 http://asiancorrespondent.com/107857/le-cordon-bleu-is-attending-career-expo-in-sydney/ 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 Email us www.lecordonbleu.com.au 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 Email us www.lecordonbleu.com.au 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.

Read more

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.

Read more

Student Experience Video

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] ]]>

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

Email us

www.lecordonbleu.com.au

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

Email us

www.lecordonbleu.com.au

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.

Read more

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.

Read more

Student Experience Video

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]

More – 

Le Cordon Bleu is attending Career Expo in Sydney

]]>
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Superior Students Host World Cuisine Degustation Event http://asiancorrespondent.com/107693/superior-students-host-world-cuisine-degustation-event/ http://asiancorrespondent.com/107693/superior-students-host-world-cuisine-degustation-event/#comments Wed, 15 May 2013 02:32:35 +0000 http://asiancorrespondent.com/107693/superior-students-host-world-cuisine-degustation-event/ 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 london@cordonbleu.edu or use the online form www.lcblondon.com +44 (0) 207 400 3900 15 Bloomsbury Square
London WC1A 2LS

Find out more...

The London Campus

Campus Home Apply Online Contact Us Our Programs Visit the school Brochure request

Watch our presentation video

Le Cordon Bleu London
Presentation Video

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

Read more


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.

Read more


]]>

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

london@cordonbleu.edu or use the online form

www.lcblondon.com

+44 (0) 207 400 3900

15 Bloomsbury Square
London WC1A 2LS

Find out more…

The London Campus

Campus Home
Apply Online
Contact Us
Our Programs
Visit the school
Brochure request

Watch our presentation video

Le Cordon Bleu London
Presentation Video

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

Read more

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.

Read more

See the original post:

Superior Students Host World Cuisine Degustation Event

]]>
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Krakow Brothers win Trendy Chef Competition 2013 http://asiancorrespondent.com/107523/krakow-brothers-win-trendy-chef-competition-2013/ http://asiancorrespondent.com/107523/krakow-brothers-win-trendy-chef-competition-2013/#comments Sat, 11 May 2013 17:42:41 +0000 http://asiancorrespondent.com/107523/krakow-brothers-win-trendy-chef-competition-2013/ 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 lead 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 london@cordonbleu.edu or use the online form www.lcblondon.com +44 (0) 207 400 3900 15 Bloomsbury Square
London WC1A 2LS

Find out more...

The London Campus

Campus Home Apply Online Contact Us Our Programs Visit the school Brochure request

Watch our presentation video

Le Cordon Bleu London
Presentation Video

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.

Read more


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.

Read more


]]>

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.

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Krakow Brothers Win Trendy Chef Competition 2013

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Preparing and cooking green asparagus http://asiancorrespondent.com/107367/preparing-and-cooking-green-asparagus/ http://asiancorrespondent.com/107367/preparing-and-cooking-green-asparagus/#comments Wed, 08 May 2013 08:53:15 +0000 http://asiancorrespondent.com/107367/preparing-and-cooking-green-asparagus/ Le Cordon Bleu News, 04/30/2013

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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

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Le Cordon Bleu Paris paris@cordonbleu.edu or use the online form www.lcbparis.com +33 (0) 1 53 68 22 50 8, rue Léon Delhomme
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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.

Read more


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.

Read more


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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

paris@cordonbleu.edu or use the online form

www.lcbparis.com

+33 (0) 1 53 68 22 50

8, rue Léon Delhomme
75015 Paris

Find out more…

The Paris Campus

Campus Home
Apply Online
Contact Us
Our Programs
Visit the school
Brochure request

Videos

Le Cordon Bleu Paris
Presentation Video

Related News

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.

Read more

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.

Read more

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Preparing and cooking green asparagus

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