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International - News

2014

April - 14
Sydney’s Best Hot Cross Buns
Easter is looking much tastier thanks to Alumna Gena Karpf

Accordong to Good Food Magazine, alumna Gena Karpf, and her bakery Sweetness the Patisserie were named among nine of Sydney’s best Hot Cross Bun makers. Read more
April - 10
Complete your Basic or Intermediate Cuisine Certificate in 6 weeks
Our programmes

For the first time this summer, Le Cordon Bleu London is offering students the opportunity to complete two of their most successful certificates in six weeks instead of nine. Read more
April - 10
Le Cordon Bleu goes to Portugal
Fairs and Events

Le Cordon Bleu and O Talho host a culinary demonstration and presentation on our leading culinary network in Lisbon on 10th May 2014. Read more
April - 04
The Gamble sisters: Le Cordon Bleu culinary arts training around the world
At the London, Sydney and Paris campuses

Tracy and Katheryn Gamble are in no doubt: Whether in terms of flavors, ingredients or techniques used, gastronomy has both a national and international identity. Studying at Le Cordon Bleu gave them the opportunity to learn all about gastronomy in different parts of the world. Read more
March - 31
Art of Pâtisserie: Share Food Competition, Indonesia
18th May 2014

If you live in Indonesia, and you are under 25, then now is the time to indulge your passion for Pâtisserie. Take part in the Art of Pâtisserie: Share Food Competition and you could win one of three big prizes. Read more
March - 31
Le Cordon Bleu announces the start of construction of their Rio de Janeiro school
March 28, 2014 – Rio de Janeiro

Le Cordon Bleu International, a worldwide leader in gastronomy, hospitality and management education, and the Rio de Janeiro government held a ceremony to launch the start of the construction of their joint school. The school, scheduled to open early 2015, will be located in a two-story building ceded by the state government in Botafogo. Read more
March - 31
Le Cordon Bleu attending COEX Education Fair in Seoul
12th & 13th April 2014

Do you dream to be a chef? Do you dream to be a hotelier? Stop dreaming a dream and live your dream. Korean Marketing Manager, Christina Thomson from Le Cordon Bleu Australia will be happily meeting you and talking about Le Cordon Bleu courses. Read more
March - 28
Peel and segment orange (or other citrus fruit)
Technique

This month, discover Le Cordon Bleu Chefs peeling and segmenting orange technique! Read more
March - 28
Eggs ‘en cocotte’, green asparagus and morel mushroom cream
Easter recipe

Elegant and versatile, this little dish is suitable for breakfast, brunch or as a starter. Here the eggs are classically paired with asparagus and morels, which make dipping into the warm yolk taste even more luxurious. Read more
March - 28
Vanilla panna cotta with basil-infused citrus fruits
Recipe

This is a light panna cotta made using a combination of milk and cream. The infusion of vanilla and cardamom in the panna cotta marries with the citrus fruits and basil creating a simple aromatic and fresh dessert which can be made ahead of time. Read more
March - 25
Buffet Lunch on the Terrace for Sydney students
Current Advanced Diploma students showcase their service skills with buffet lunch

Sydney Advanced Diploma of Hospitality Management students put their service skills to the test for a special buffet lunch that was open to fellow students and the general public. Read more
March - 25
Business on the side keeps Adelaide student comfortable
It’s not all hospitality for this student

Amy (Chieh-Wen) YEH, currently studying International Hotel Management at Le Cordon Bleu Adelaide, has given herself a nice extra challenge, after starting her own business Uggs & Kisses selling one of Australia’s most recognisable exports - Ugg boots. Read more
March - 25
Most influential in South Australia for Alumnus
Yazan Akeel among 50 most influential in South Australian hospitality industry

Owner of Ecotel and Dolce & Co dessert bar, Yazan Akeel, graduate of the Master of Arts and Gastronomy program at Le Cordon Bleu Adelaide, was named among the 50 most influential people in the South Australian food and wine industries. Read more
March - 19
5 Questions about our Diploma in Culinary Management
Our programmes

Elaine McCarthy is Culinary Management Lecturer at Le Cordon Bleu London. We meet with her so she can talk to us about the new progamme launched at the school: Diploma in Culinary Management. Read more
March - 18
Chef Julie Walsh to host demonstrations in Italy
Our Chefs

On 22nd and 23rd March, Chef Julie Walsh will host several demonstrations at The Cake Show in Bologna. Read more
March - 17
Meet Le Cordon Bleu at Getex fair in the Middle East.
Fairs and Events

Le Cordon Bleu London will be attending Getex - Gulf Education and Training Exhibition in Dubai from 9th until 11th April 2014. Read more
March - 16
Sydney Cake, Bake and Sweets Show
21-23 March 2014

If you love to bake, you’re into cake decorating, or you just love cakes, breads and other deliciously baked temptations, come and visit Le Cordon Bleu at the Cake Bake & Sweets Show this weekend in Sydney. It’s the ultimate foodies experience… a three-day live event devoted to the world of baking and the art of cake decorating. This one-of-a-kind event is packed full of celebrity demos, competitions, classes and interactive workshops. You’ll learn new skills and techniques, get top tips and baking advice, sample and buy tasty treats, stock up on the latest supplies, and have book signings with the stars of baking and much more. It’s a great day out with family and friends! Read more
March - 12
Le Cordon Bleu will participate in the "2014 European Higher Education Fair (EHEF)" in Japan
Events and Fairs

Le Cordon Bleu will be present at the "2014 European Higher Education Fair (EHEF)", taking place on May 16 & 17 in Tokyo and on May 18 in Kyoto. Read more
March - 05
Annissa Helou hosts demonstration for London students
Guest Chefs

Le Cordon Bleu London welcomed renowned chef and cookbook author Annissa Helou into our kitchens for a culinary demonstration exclusively for our students. Read more
March - 03
Roast poussin with pearl barley, apple and blackberry agar-agar jelly pearls, braised onions and mushrooms
Recipe

Fruit agar-agar jelly pearls lighten the richness of the braised and confit vegetables and roasted poussin creating a modern dish with an impressive range of flavors, colors and textures. Read more
February - 28
Shona Jamieson – Winner of the UK Scholarship
Scholarship Award

Following an exciting Grand Final event on Thursday 27th February at our London institute, Le Cordon Bleu is thrilled to announce the winner of this year’s UK Scholarship Award. Read more
February - 25
CIEET China International Education Exhibition Tour
March 2014

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. 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. Read More
February - 25
Streamlined Visa Processing (SVP) for Le Cordon Bleu Australia
Press release

Le Cordon Bleu Australia has been approved as one of only 19 Non-University participants in the Streamlined Visa Processing (SVP) program, an initiative of the Department of Immigration and Border Protection to help make Australia a destination of choice for Overseas Students. Read more
February - 24
Le Cordon Bleu Master of Gastronomic Tourism hits 100
Gastronomic course welcomes 100th student

The Le Cordon Bleu Master of Gastronomic Tourism, launched in May 2012, is celebrating the enrollment of their 100th student to the program. Read more
February - 21
Meet Le Cordon Bleu London in Taiwan
Fairs and Events

Join us in Taipei on Saturday 1st and Sunday 2nd March 2014 and discover your hospitality education opportunities as we attend Education UK Exhibition Taiwan. Read more
February - 20
A culinary showcase in Singapore!
A hands-on experience with Le Cordon Bleu

A Presentation of Le Cordon Bleu Programmes will be conducted by Ming Ho for students and graduates interested in pursuing or furthering their career in the Culinary, Hospitality and Tourism Industry. Come join us at our hands-on experience workshop! Both Cuisine and Patisserie workshops are made available on the 23 February 2014! Read more
February - 18
Le Cordon Bleu Dusit OPEN HOUSE in March 2014
Up-coming event

Le Cordon Bleu Dusit invites all prospective students to find out more about our programmes Read more
February - 13
Meet Le Cordon Bleu Paris team in London
Events

Dreaming of studying and living in France? Discover Le Cordon Bleu Paris professional programmes on 13th March at our London Institute. Read more
February - 07
Banana tart tatin with salted caramel ice cream and chantilly cream
Recipe

A classic French dessert where the tart is cooked upside down and usually prepared using apples, but this indulgent version is made with bananas and a spiced caramel, coupled with both cream and ice cream. Read more
February - 03
Duck leg with horseradish mushroom dumpling in a sealed casserole, roasted vegetables
Recipe

Discover the use of luting paste, a way to hermetically seal a lid using a water dough, « lut » , to cook a dish without any evaporation, preserving all the flavors. Also learn how to make dumplings, an anglo-saxon speciality of small balls of poached dough, made in this recipe with mushrooms and flavored with horseradish. Read more
February - 03
Prepare a Chantilly cream
Technique

Chantilly cream, a big favorite with food lovers, is extremely simple to prepare and will perfectly accompany a number of desserts. The key to success: Whipping cream, a very cold bowl and whisk that have been chilled in the refrigerator. Read more
January - 28
Alumnus restaurant receives high praise in India
Le Plaisir certainly knows how to please

Sydney alumnus Siddharth Mahadik’s Patisserie and Bistro, Le Plaisir, has won the Times of India 2014 award for the “Best European Restaurant”. Read more
January - 28
Chef Nicolas Belorgey winner of European Pastry Cup
January 2014

On Sunday 26th January, UK Pastry Team won the prestigious European Cup – selection event for the Coupe du Monde de la Pâtisserie. Read more
January - 28
Scholarship winners announced for the Master of Gastronomic Tourism
International and Australian candidates to experience this unique course

Le Cordon Bleu, in collaboration with Southern Cross University, have announced the 2014 Education & Industry Professional Scholarships for the Le Cordon Bleu Master of Gastronomic Tourism. Read more
January - 22
Le Cordon Bleu in Israel
Fairs and Events

Meet us in Tel Aviv on Tuesday 25th February and discover your hospitality education opportunities as we attend U-Study Education Fair. Read More
January - 21
Meet Le Cordon Bleu in Sweden
Fairs and Events

This February, join Le Cordon Bleu in Stockholm and discover your hospitality education opportunities as we attend Blueberry Study Abroad Fair. read more
January - 21
Scottish Whisky and Hazelnut Chocolate Mousse
Recipe

To celebrate Burns Night on 25th January, our chefs share one of their favourite desserts combining hazelnut, chocolate and Scottish whisky. Read more
January - 20
Green papaya and garden vegetable salad with papaya vinaigrette
Recipe

To celebrate the Chinese New Year, the Chefs from Le Cordon Bleu suggest a refreshing starter with Asian influences. Read more
January - 15
Chef Nicolas Belorgey takes part in the Coupe du Monde de la Pâtisserie - European Cup
January 2014

Selected last October to represent the UK, this is the final weeks of preparation for Chef Belorgey before the prestigious European Cup – selection event for the Coupe du Monde de la Pâtisserie. Read more
January - 09
Le Cordon Bleu Tokyo & Kobe
Study French Cuisine, Pastry, & Bakery at the world famous Le Cordon Bleu
Le Cordon Bleu Tokyo & Kobe

For the first time since the spring 2011, fees have been revised. New fees take effective to applications from spring term. Read more
January - 02
Spice roasted pineapple with creamy rice and pomegranate syrup
Recipe

A tender and gently spiced pineapple ring set upon on a mold of creamy rice with sticky pomegranate syrup transform the classical French “Ananas à la condé ” into an exotic plated dessert. Read more
January - 02
Turning vegetables
Technique

Turning vegetables is a classic technique used in French cuisine. Vegetables are turned in order to form exactly the same barrel shape and size thus ensuring even cooking while being pleasing to the eye. Read more

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