when Australia…meet France
Le Cordon Bleu Australia Jun 28, 2013
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.
Le Cordon Bleu Australia Jun 26, 2013
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.
Le Cordon Bleu Australia Jun 23, 2013
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.
Le Cordon Bleu Australia Jun 19, 2013
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…
Le Cordon Bleu Australia Jun 19, 2013
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.
Le Cordon Bleu Australia Jun 16, 2013
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:
1st: Jongbeom Jeong, South Korea
2nd: Mariana Correa Da Cunha, Brazil
3rd: Yiwei Dong, China
4th: Lynette Andersson, Australia
5th: Jeehee Ha, South Korea
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
1st: Yuqing Zhou, China
2nd: Rahma El Amari, Tunisia
3rd: Sang Moon Kim, South Korea
4th: Brittany Troxler, United States
5th: Shali Xue, China
1st: Aldana Ramirez, Argentina, Mention bien
2nd: Brittany Troxler, United States
3rd: Modupe Fagbohungbe, Nigeria
4th: Rie Ebihara, Japan
5th: Jayantika Gandhi, India
1st: Junsik Cho,
2nd: Susana Lopes, Portugal
3rd: Xing Chen, China
4th: Chelsea Gunn, United States
5th: Nadia Khoso, United Kingdom
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
+33 (0) 1 53 68 22 50
8, rue Léon Delhomme
Find out more…
The Paris Campus
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.
Recipe: Red berry tart
Discover our original and up to date red berry tart, a summer classic.