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Perfecting Skills Program for Fromageries Bel

By Le Cordon Bleu Australia Fri, May 18, 2012 5:42AM UTC View Comments

Le Cordon Bleu News, 05/15/2012

In The News

Perfecting Skills Program for Fromageries Bel This April, Le Cordon Bleu Paris had the honor of welcoming the three winners of the first ever pastry competition organized by Bel Group* in Korea. The competition, sponsored by the Kiri brand, took place last November, with more than 90 professionals applying to take part. The aim of this competition was to promote the superior quality of Kiri cream cheese, and to allow Korean chefs...

Le Cordon Bleu New Zealand announce scholarship winners

By Le Cordon Bleu Australia Fri, May 11, 2012 5:04AM UTC View Comments

A group of aspiring chefs and restaurateurs are closer to fulfilling their culinary dreams after being announced as the first Le Cordon Bleu New Zealand scholarship recipients.

Le Cordon Bleu New Zealand, the newest Le Cordon Bleu Institute to be opened since the school was founded in Paris in the late nineteenth century, has awarded substantial fee reductions to 15 talented students, to mark its opening in October 2012.

The scholarship winners have been selected from the UK, Mexico, Brazil, Indonesia, India and China with eight scholarships awarded to New Zealanders.

Institute director, Ms. Cath Hopkin, says the...

Making savory jelly

By Le Cordon Bleu Australia Thu, May 03, 2012 9:09AM UTC View Comments

Le Cordon Bleu News, 04/30/2012

In The News

Technique - Making savory jelly A jelly can be made by preparing a stock which is naturally rich in jellying agents (such as veal trotter, fish trimmings etc). In the absence of natural jelling agents, jelly can be made by dissolving either gelatin or agar-agar in stock and leaving it to set. Gelatin is a clear substance obtained from the bones and cartilage of animals. Agar-agar is an extract of seaweed found in the Indian and Pacific Ocean. Agar-agar can be used in vegetarian dishes and has the advantage of setting more firmly than...

Loyalist Culinary Students Explore Paris and Its Cuisine

By Loyalist College Tue, May 01, 2012 11:18PM UTC View Comments

By: Marilyn Warren, Marketing, Loyalist College For many, the wonders of Paris are read about in magazines or watched on television. The culture, the architecture, the art, the people, the food – oh yes, the French cuisine – are never experienced or tasted. Amy Arthur, a Loyalist Culinary student, had never been outside of North...

Making savory jelly

By Le Cordon Bleu Australia Tue, May 01, 2012 1:14AM UTC View Comments

Le Cordon Bleu News, 04/30/2012

In The News

Technique - Making savory jelly A jelly can be made by preparing a stock which is naturally rich in jellying agents (such as veal trotter, fish trimmings etc). In the absence of natural jelling agents, jelly can be made by dissolving either gelatin or agar-agar in stock and leaving it to set. Gelatin is a clear substance obtained from the bones and cartilage of animals. Agar-agar is an extract of seaweed found in the Indian and Pacific Ocean. Agar-agar can be used in vegetarian dishes and has the advantage of setting more firmly than...