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International - News

2015

March - 27
A taste through Europe with The Edinburgh Cellars
14th April - 2nd June 2015

Beginning on 14th April Le Cordon Bleu Adelaide presents a series of tasting nights at The Edinburgh Cellars in Mitcham. Led by esteemed wine consultant Jane Paull who has a vast understanding of the global wine world to share, you will be taken on a unique European journey through such regions as Bordeaux, The Rhone Valley and Alsace. RSVP now
March - 27
Meet Le Cordon Bleu in Peru and Chile in April
Fairs and event

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
March - 25
Adelaide Culinary Networking Function
La Rambla Tapas Bar

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. Read more
March - 25
Eggs cooked at a low temperature, crisp vegetables with salt
Recipe

Amongst the many different techniques for cooking eggs, cooking at a low temperature is one of the most advanced and is greatly appreciated by cuisine Chefs. This method of cooking produces an egg with an extremely delicate and soft texture. View the recipe
March - 25
Students take over Taste of Sydney
Le Cordon Bleu 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. Read more
March - 24
Le Cordon Bleu Alumni Association in Washington, D.C.
Let's meet in Washington, D.C.

Le Cordon Bleu Alumni meeting in the USA for an event on March 29, 2015. I will be there
March - 24
Le Cordon Bleu goes to Russia

Le Cordon Bleu will host two culinary demonstrations and presentations on our leading culinary network in Moscow on Tuesday 28th and Thursday 30th April 2015. Read more
March - 24
Unique Exchange Agreement Launched
For University of South Australia Students and Le Cordon Bleu Madrid

A unique exchange agreement has been launched for Le Cordon Bleu Australia students studying either the International Hotel or Restaurant Management Degrees and Le Cordon Bleu Madrid at Universidad Francisco De Vitoria, studying the Bachelor Degree in Gastronomy. Read more
March - 21
Cordon Bleu Paris hosted the French Final of the 2015 “Jeunes Chefs Rôtisseurs” competition
On March 21, 2015

The French final of the “Jeunes Chefs Rôtisseurs” competition was held at Le Cordon Bleu Paris school on Saturday March 21. Discover the winner
March - 20
Le Cordon Bleu Paris Graduation Ceremony
March 20, 2015

The first 2015 session Le Cordon Bleu Paris graduation ceremony took place on March 20, 2015. The ceremony was held at the ‘Cercle de l’Union Interalliée’ with graduate’s family members and friends. Read the article
March - 18
Le Cordon Bleu participates in the world tribute to the French culinary arts
On March 19, 2015

On Thursday March 19, 2015, Le Cordon Bleu joins the “Goût de France / Good France” event to promote French Gastronomy across the world, upon the initiative of the French Ministry of Foreign Affairs and International Development. Learn more
March - 16
"This course gives you so much, take in everything you can!"
Wine Diploma

Madison Huang received her Diploma in Wine, Gastronomy and Management in March 2015. We met with her to understand more about the programme and her impressions after 6 months studying in London. Read more
March - 13
Experience Nippon through Ingredients That Evoke the Feeling of the Four Seasons
The Mystery of Japanese Ingredients

Since coming to Japan in 2006, Chef Patrick Lemesle has spent almost 10 years in the country. He loves Japanese culture and ingredients, and this time he chose sakura (Japanese flowering cherry) because it is an ingredient in which you can literally feel Japan. Sakura is a quintessential seasonable ingredient in Japanese cuisine. Read more
March - 10
Meet Le Cordon Bleu in Italy
Education Fairs

This March, meet us in Italy and discover your hospitality and culinary education opportunities as we attend EDUEXPOS in Milan and Rome. Read more
March - 06
Le Cordon Bleu at World Omnivore Tour Paris
Happy 10 Omnivore

The students and Chef Jordan, MOF Glacier 2015, will take part in the 10th edition of the Omnivore fair. Learn more
March - 04
#120memories

In 2015, Le Cordon Bleu celebrates their 120th anniversary. To mark this important occasion, le Cordon Bleu is asking students new and old, to share their memories of studying at Le Cordon Bleu. Read more
March - 03
First ever Diploma ceremony for Restaurant Management Program students
The first ever Diploma ceremony for Restaurant Management Program students took place on Friday February 27.

The 'pioneer' Restaurant Management program promotion received their diploma on February, 27th at the prestigious Cercle de l'Union Interallié. M. Frédéric Picard, Managing Director in the hospitality industry with over 15 years experience honored us with his presence as class patron.. Learn more on this first promotion
March - 02
Meet Le Cordon Bleu Paris team at several fairs and events on March 2015
Discover the programs

Learn more about what Le Cordon Bleu Paris has to offer and meet our teams VIew the dates
March - 02
Small bread with spinach
Recipe

Spinach is an extremely versatile vegetable which can be either cooked or eaten raw when young. A feast for the eyes and the palate, this bread is hearty and delicious. The earthy spinach flavor in this recipe combines extremely well with the fresh bread, while the spinach adds beautiful green speckles throughout the bread which really enhance its look. Discover this recipe!
February - 25
Celebrity Scholarship winner!
Former MasterChef Australia contestant Byron Finnerty

Le Cordon Bleu would like to extend a warm welcome Byron Finnerty, our recent scholarship recipient.  Read more
February - 24
Le Cordon Bleu Students excel at Sydney Royal Competition
Bon Bons prove to be a sweet treat!

Recently 8 Le Cordon Bleu Sydney students entered into the ‘Student Chocolate Class’ of the Sydney Royal Cheese and Dairy Produce Show, which is one of the most prestigious and competitive events in the dairy industry.  Read more
February - 23
Becoming a successful Le Cordon Bleu Graduate: Your Resume
Career Services Unit advice

So, you’ve just joined or are about to become part of an elite family of passionate, driven and entrepreneurial young men and women; welcome to life as a Le Cordon Bleu graduate! It’s time to think about the most important first impression you will make on a future, potential employer, your resume. Read more
February - 23
International scholarship winner from Brazil, Karen Takizawa
Le Cordon Bleu Adelaide

Le Cordon Bleu would like to introduce our international scholarship winner from Brazil, Karen Takizawa, who recently commenced with us this January at Le Cordon Bleu Adelaide. Karen was the winner of our Australian scholarship that Le Cordon Bleu Rio ran in conjunction with our Brazilian agent, World Study, and Madero Restaurant. Read more
February - 23
Nicolas Jordan, Chef Instructor at Le Cordon Bleu Paris Awarded the title of MOF
« Un des Meilleurs Ouvriers de France »

Versailles, 22 February 2015 - Nicolas Jordan, Chef Instructor at Le Cordon Bleu Paris, has won the title of "Un des Meilleurs Ouvriers de France"- Glacier (One of the Best Craftsmen in France – Ice and Ice cream category). Discover this success story
February - 13
The Evolution of Sake : Applying it to Cooking
The Mystery of Japanese Ingredients

"Every night I drink either wine or sake. Nowadays I am really interested in the world of sake." Master Chef Dominique Corby looks so happy while he enjoys the aroma of sake from a wine glass. Read more
February - 06
Win Le Cordon Bleu scholarship
for the Hautes Etudes du Goût 2015 program

Le Cordon Bleu International is delighted to announce the 2015 Hautes Etudes du Goût (HEG) scholarship. Read more
February - 03
Chicken and shrimp dumplings, bok choy, honey, mandarin and five spice sauce
Chinese New Year Recipe

Bring in the Chinese New Year with these crescent shaped dumplings which symbolise the gold ingot once used in ancient China and mean prosperity for the year to come. This dish is delicately spiced, sweet and salty and delicious to share with friends and family. Read more
February - 01
Eastern Mediterranean Recruiting Tour in Israel

Meet Le Cordon Bleu on 2nd March 2015 and discover your culinary and hospitality education opportunities as we attend U-Study Education Fair. Read more
February - 01
TARGET Postgrad Fair Scotland

Meet Le Cordon Bleu London as we attend TARGET Postgrad Fair Scotland on 18th March 2015. Read more
January - 30
Pop-up Wine Tasting

Diploma in Wine, Gastronomy and Management students organised their first pop-up tasting showcasing a wide variety of wines and beverages. Read more
January - 28
Heritage beet, onion and goat’s cheese tart, walnut vinaigrette and frosted walnuts
Recipe

The sweetness of the beetroots which are baked in their skins to enhance their flavor with the creamy tanginess of the goat’s cheese is a brilliant combination. The addition of a walnut based dressing and frosted walnuts adds an earthy crunch. Read more
January - 27
Italy won the 14th edition of the Coupe du Monde de la Pâtisserie
International Competition

The UK Pastry Team with Le Cordon Bleu Master Chef Javier Mercado achieved their best final results after ranking 6th during the last edition of the international patisserie event. Read more
January - 26
Le Cordon Bleu Culinary Experience in Indonesia
22nd March 2015

If you are between 17 -25 years old, you are invited to participate in the competition and win the special prizes. Grand final competition will be judged and mentored by Le Cordon Bleu Sunway’s Chef Instructor, Chef Rodolphe Onno as well as Le Cordon Bleu’s alumni from different campuses. Event details
January - 26
Passion fruit chocolate candies
Recipe

Saint-Valentine’s day is nearly here! This is the perfect opportunity to make your own chocolates for your loved one and to try tempering chocolate, a technique which is the key to the success of your chocolate candies. Read more
January - 21
#120memories
Anniversary celebrated with student images

In 2015, Le Cordon Bleu celebrates their 120th anniversary. To mark this important occasion, le Cordon Bleu is asking students new and old, to share their memories of studying at Le Cordon Bleu. Find out how
January - 21
Best female Chef in Asia
Alumna Vicky Lau recognised

Le Cordon Bleu Dusit alumna Vicky Lau, Chef and owner of Tate Dining Room in Hong Kong, has been named Veuve Clicquot Asia’s Best Female Chef. Read more
January - 18
Seminar in Edible Insects in a Gastronomic Context
Special Seminar

Le Cordon Bleu Dusit Culinary School will present a FREE seminar of nutritional aspects of insects for consumption and cooking demonstration Read more
January - 16
The “Purest Love” Charity
To give kids a smile for local Thai children and underprivileged youth under the charitable programmes.

The “Purest Love” Charity: To give kids a smile for local Thai children and underprivileged youth under the charitable programmes. Read more
January - 15
UK Scholarship Competition Now Open!

Applications are now being accepted for one of the most prestigious culinary scholarships. Le Cordon Bleu UK Scholarship Award is worth over £35,000. Read more
January - 15
Valentine’s Day Workshops
Upcoming Workshops

Are you looking for that perfect gift for your special one? Make this festive season special with our available choice of hand-made Macarons or Valentine Sable workshops. Read more...
January - 14
Culinary Journey with Le Cordon Bleu
January 2015

January - 14
Le Cordon Bleu at SIRHA 2015
From January 24 to 28

Le Cordon Bleu participated in the SIRHA (Salon International de la Restauration, Hôtellerie et Alimentation) exhibition, which took place from January 24 to 28, 2015. Read more
January - 14
Le Cordon Bleu Dusit OPEN HOUSE in March 2015
Upcoming Event

Le Cordon Bleu Dusit invites all prospective students to find out more about our programmes Read more
January - 13
Pastry World Cup 2015
25th - 26th January 2015

Le Cordon Bleu London pâtisserie chef Javier Mercado will take part in the prestigious Coupe du Monde de la Pâtisserie competition taking place at SIRHA in Lyon. Read more
January - 13
Secrets of gin-making and visit of a craft distillery
Diploma in Wine, Gastronomy and Management

On Wednesday 14th January, Diploma in Wine, Gastronomy and Management students visited the renowned London’s craft distillery: Sacred Spririts Company. Read more
January - 08
Le Cordon Bleu visits Greece and offers scholarships

Le Cordon Bleu is travelling to Greece to visit public and private schools throughout the country. During the 5-day trip, our team will invite attendees to take part in a quiz to win 4 scholarships. Read more
January - 02
Pan-fried foie gras with mango and passion fruit, purple potato chips
Recipe

In France, foie gras is one of the star ingredients at this time of the year. This easy recipe combines the sweetness of mango and vanilla with sharp passion fruit. This is an inventive dish for all those who love the combination of sweet and savory. Read more

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