During their recent vacation period a group of Le Cordon Bleu Patisserie students and teachers competed in the Hunter Valley Chocolate Festival and Competition, sponsored by Callebaut Chocolate. The festival attracted over 12 000 visitors with the enchanting theme for the year of a ‘Winter Wonderland’.
The recent Sydney Good Food and Wine Show, saw twelve Le Cordon Bleu students assisting in the behind the scenes running of this nationwide event. The students assisted with mise en place before and during the event as well preparing and serving all meals for the Chefs Table, VIP Room, Green Room and the Celebrity Theatre.
The London institute’s head of pâtisserie, Chef Julie Walsh, will appear live on ITV’s Let’s Do Lunch With Gino & Mel on Friday 27 July.
H. E. Mrs Yingluck Shinawatra, Prime Minister of the Thai government was on an official state visit to Paris on July 20th. The Royal Embassy of Thailand in Paris wanted to make the most of this visit by organizing an event focusing on Thai cuisine in France and promoting « Thai Select » certification.
Özyeğin University and Le Cordon Bleu, the renowned international culinary arts institution, will sign an agreement today to seal the partnership between the two institutions.
Le Cordon Bleu London hosted a presentation and demonstration of the Hautes Etudes du Goût (HEG) (Advanced Studies in Taste), a multi-discipline programme which encompasses the numerous facettes of gastronomy.
Chef Andre’s experience includes working in restaurants, casinos, hotels, pâtisserie production facilities, and now teaching. He has lived and worked in Japan, the United Kingdom, Switzerland and Australia. He has recently been team captain for Team Pastry Australia which won the Asian Pastry Cup in Singapore in 2012.
A Gala Dinner was organised for the first time by Le Cordon Bleu in the city of Chongqing, China. In partnership with the Sheraton Hotel, the dinner honored French Cuisine with an exceptional tasting menu designed and prepared by Chef Eric Bediat, a Le Cordon Bleu London teaching chef.
The rooftop herb garden at the top of our Bloomsbury campus has provided the first herbs for use within the institute.