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The Many Flavours of Le Cordon Bleu

There is always something happening at Le Cordon Bleu. From student competitions to major festivals, we will bring you the latest news, videos and events from around the world.


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Marinated sea bass carpaccio, vegetal tube, leek cream, Avruga® vinaigrette
 Learn how to combine ingredients from the sea with vegetal elements to create a dish which is refreshing and colorful. This refined recipe is an explosion of flavors and textures and is perfect for the Spring season.
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Meet Le Cordon Bleu in Peru and Chile in April
 Le Cordon Bleu will be in Latin America for fairs in April. Meet us to ask any questions you may have on what we have to offer.
»  View the dates
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Students take over Taste of Sydney
 Fourty Le Cordon Bleu Sydney students were treated to a taste of the finest restaurants in Sydney at the annual Taste of Sydney festival recently that ran from 12th-15th March. With an opportunity to rub shoulders with Sydney’s top chefs and like-minded foodies, Le Cordon Bleu Sydney students both volunteered and got to graze through their dream tasting menus as designed by Sydney’s latest, greatest and hottest restaurants.
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Sydney Alumna Joanne Yeong nominated for Pastry Chef of the Year
 Congratulations to Chef Joanne Yeong, Le Cordon Bleu Sydney alumna (2005) who has been nominated for Pastry Chef of the Year (Regional) for the World Gourmet Summit Awards of Excellence 2015, Singapore. Joanne runs Cake Crisis Central in Malaysia with fellow Le Cordon Bleu Dusit alumna (2009), Alina Hew Seong Kuin . Cake Crisis Central has just been featured in “Nourish” Magazine talking about new product development!
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Adelaide Culinary Networking Function
 On Friday 20th March, Le Cordon Bleu's culinary students gathered for their inaugural Networking Function. The event was held at La Rambla Tapas Bar, located in the revitalised and trendy Peel Street district. This occasion held in the upstairs function space was a new initiative by Le Cordon Bleu Australia to welcome culinary students, both new to the program and continuing, and to encourage student's teachers, Chefs and staff to get to know each other in a culinary setting, away from the classroom.
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