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Le Cordon Bleu News, 10/13/2014
Le Cordon Bleu supports Young Cuisine with Omnivore
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Omnivore World Tour Sydney

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Omnivore World Tour Sydney

Omnivore World Tour Sydney

Good Food Month in Sydney has welcomed Chefs from around the world this October. Among them was an innovative group of passionate young Chefs from France from the culinary publication ‘Omnivore’.

From an initial culinary event in France back in 2006 called “100% Young Cuisine”, Omnivore have been taking their campaign for young cuisine worldwide via the Omnivore World Tour External Website. Omnivore’s goal is to bring international and local chefs together in order to join forces and to “share their cooking, ask questions about techniques, learn from new cultures, and create motion to better imagine the future of food,” as described by Luc Dubanchet, founder of Omnivore.

This year they touched down in Sydney for Good Food Month, hosting a series of forward thinking masterclasses, pop-up dinners, and partnerships with innovative Sydney restaurants and Chefs. This year, Le Cordon Bleu was able to partner with these exciting events with several Sydney students taking part in the four events hosted during the festival. A fantastic chance for young chefs from around the world to share knowledge, skills and above all great food!

Students in Paris and London will  soon be able to take part in the French and UK parts of the tour with events beginning in March 2015.

Thanks go to our students Kezia Kristel, Mark Snowden, Alex Verhovtsev, Jay (Chung Yee) Wong, Sarah Gerges, Aakanksha and Terry (Ahn) Byungtae.

 

 

 

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Le Cordon Bleu Australia - Adelaide
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Le Cordon Bleu Australia - Sydney
  Email Email us
  Website
  Call Free Call (Australia only): 1800 064 802
Tel: + 61 2 8878 3100
Fax: + 61 2 8878 3199
  Address
250 Blaxland Road, Ryde
New South Wales 2112
Australia

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  • Famous British based Israeli Chef Yotam Ottolenghi, a graduate of Le Cordon Bleu London, will be one of the many famous chefs to come to Sydney for the upcoming Good Food Month in October.

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