International - News


December - 17
The winner of MasterChef Brasil will come to Le Cordon Bleu Paris
On December 16, 2014

The final episode of the 1st edition of MasterChef Brasil took place on December 16. Elisa Fernandes is the lucky winner of this challenging competition. Read more
December - 15
Diploma in Wine, Gastronomy and Management Students visited London Cru

After a visit earlier this year to Denbies Wine Estate (one of the largest and most famous wine producer in the UK) in Surrey, Diploma in Wine, Gastronomy and Management Students visited London Cru, London’s first winery. Read more
December - 11
Loin of venison with cranberry Madeleines, creamed Savoy cabbage, roast onions and butternut squash, red wine jus
Christmas recipe

Make a truly festive dish by combining the rich flavor of venison with sweet roast vegetables, creamed cabbage and soft madeleines. Read more
December - 10
Le Cordon Bleu Greater China Scholarship Winners Announced
China, Taiwan, Macau and Hong Kong

On the 8th December, the Le Cordon Bleu Greater China Region Scholarship final was held in Shanghai, hosted by Le Cordon Bleu President André Cointreau. Five winners were announced, receiving scholarships to five different Le Cordon Bleu campuses around the globe. Read more
December - 09
Five renowned Chefs hosted demonstration at Le Cordon bleu London

Five Chefs from some of the most prominent restaurants in China hosted an exclusive demonstration in our school. Read more
December - 08
Le Cordon Bleu at SIRHA 2015
From January 24 to 28

Le Cordon Bleu will participate in the SIRHA (Salon International de la Restauration, Hôtellerie et Alimentation) exhibition, which will taking place from January 24 to 28, 2015. Read more
December - 03
James Beard Foundation 2014 Scholarship Recipient
Le Cordon Bleu Master of Gastronomic Tourism

Le Cordon Bleu is thrilled to have talented Chef and Culinary teacher Tracie Bernard as a new student, thanks to the impressive feat of securing a James Beard Scholarship. A cookbook author and teacher, James Beard was a champion of cuisine, helping educate and mentor generations of professional chefs and food enthusiasts. Today the Beard Foundation continues in the same spirit by offering a variety of events and programs designed to educate, inspire, entertain, and foster a deeper understanding of our culinary culture.  Read more
December - 01
A special Chocolate Degustation Dinner for the hospitality industry
Le Cordon Bleu Sydney

It was a night bathed in chocolate last week at the Le Cordon Bleu Sydney campus. Students from the Diplôme de Patisserie, as well as Bachelor of Business students in Hotel and Restaurant Management, held a special Chocolate Degustation Dinner for members of the hospitality industry. Read more
November - 27
Rustic tart with winter fruit and gingerbread flavored cream

A rustic winter fruit filled pastry with folded over edges, filled with a layer of gingerbread flavored creamand topped with fruits poached in a spiced syrup. Read more
November - 25
CostCo launches with a little Le Cordon Bleu flair
Current students volunteer at impressive grand opening event

Adelaide Bachelor and Master’s students were given the opportunity to volunteer at the grand opening of the new CostCo at Kilburn. An event run by esteemed Adelaide catering company Forte Catering and Events, the students had a chance to see a large scale catering event in action. Read more
November - 24
Indonesian Alumni Wins Gold
Steven Khoe

Chef Steven Khoe, who graduated from Le Cordon Bleu Sydney in 2010, has won a prestigious award at the esteemed Interfood Indonesia exhibition in Jakarta.  Read more
November - 24
Regional Food Cultures and Networks Conference
Southern Cross University

This November saw the fourth annual Regional Food Cultures and Networks Conference held in Byron Bay, where Le Cordon Bleu presented alongside a host of experts in the agri-food, tourism and hospitality sectors. Read more
November - 23
Chef Andre Sandison tastes success
Australian Grand Dairy Awards

22 expert judges have gathered for the 16th annual Australian Grand Dairy Awards with Le Cordon Bleu Sydney Head Chef Andre Sandison one of the esteemed judges. With his educated palate our Chef Sandison will be taste testing over 250 ice creams in the running for the Dairy Australia Ice Cream Award with winners to be shortly announced. Read more
November - 23
Industry workshop for International Restaurant Management students
Bachelor of Business

Recently our Adelaide Bachelor of Business (International Restaurant Management) students were entertained and informed on an industry workshop day out to visit some of Adelaide’s newest and most respected establishments. Chef’s and owners of these innovative restaurants and café’s were able to share their business ideas, successes and market insights with Le Cordon Bleu students on a tour. Read more
November - 19
Renowned Chef Gastón Acurio in Paris!
On November 19, 2014

Renowned Peruvian cuisine Chef, author and business man Gastón Acurio, will return to Paris in November, more than 20 years after graduating from Le Cordon Bleu Paris with a Cuisine Diploma. Read more
November - 18
Cooking for Chemo 2014
The Leukaemia Foundation

Now in its third year Le Cordon Bleu in association with the Leukaemia Foundation ran the annual Cooking for Chemo at the Le Cordon Bleu Adelaide campus. This hugely successful night entertains and educates those who are currently having chemotherapy or are carers of people having chemotherapy with dietician's advice and practical tips on cooking whilst undergoing chemo. Read more
November - 11
Sweet taste of success for Le Cordon Bleu India visit
Chefs Olivier Mahut's masterclasses

India is a little sweeter after a visit by one of Le Cordon Bleu’s leading Patisserie Chefs Olivier Mahut in September. Read more
November - 09
Le Cordon Bleu Greater China Scholarship Competition
China, Taiwan, Macau and Hong Kong

On the 5th November in Shanghai and 8th November in Taiwan, famed international culinary and hospitality institution Le Cordon Bleu, has hosted the semi-final of the ‘Live your dream with Le Cordon Bleu’ scholarship contest for Greater China region.  read more
November - 07
Deputy Mayor Victoria Borwick at Le Cordon Bleu London

On Wednesday 29th October, we welcomed London Assembly Member and Statutory Deputy Mayor Victoria Borwick to the school. Read more
November - 07
Meet Le Cordon Bleu at The Cake Show, Bologna
21st to 23rd November 2014

Chef Julie Walsh will host several demonstrations and workshops at The Cake Show in Bologna from 21st to 23rd November 2014. Read more
November - 05
HEG 10th anniversary celebration
On October 20, 2014

On October 20 2014, the Hautes Études du Goût (HEG), Reims Champagne-Ardenne University and Le Cordon Bleu International organized a number of events to celebrate the 10th anniversary of the Hautes Etudes du Goût Program with its Chairman, professors and researchers, current and former students. Read more
November - 04
Le Cordon Bleu Culinary Workshop in Indonesia
12th - 21st November 2014

Le Cordon Bleu is hosting exclusive culinary workshops, where students will have a chance to experience how a professional Chef is able to create amazing dishes, then have a chance to test their own skills. Read more
October - 28
Rum-citrus Baba, carpaccio of pineapple and lime foam
International recipe

A rich yeast dough cake steeped in sweet rum-citrus syrup and topped with a flower of pineapple and light and zesty lime foam. Read more
October - 28
Turkey, pork and pumpkin roulade, sweet corn fritters, cranberry chutney and seasonal vegetables
Thanksgiving recipe

This modern interpretation of a Thanksgiving dinner uses the traditional ingredients of turkey, cranberry and pumpkin to create a classical combination of flavors. Read more
October - 27
Master Chef Reginald Ioos at Premier Gastronomy Festival

Le Cordon Bleu London will take part in the 3rd edition of Premier Food Festival that is organised in Bankso, Bulgaria. Read more
October - 21
Hautes Etudes du Goût celebrates ten years
Paris program holds celebratory lecture

This year the program is celebrating its 10th anniversary and to celebrate it, Le Cordon Bleu organised a conference entitled “What is Eating well?” on October 20th in Reims. Read more
October - 14
Le Cordon Bleu goes to Russia
Moscow and St Petersburg

Le Cordon Bleu will host two culinary demonstrations and presentation on our leading culinary network in Moscow and Saint Petersburg on Monday 27th and Wednesday 29th October 2014. Read more
October - 13
Chris Salans at Good Food Month
Paris Alumnus coming to Sydney

Bali based French-American Chef Chris Salans, a graduate of Le Cordon Bleu Paris, is one of the many famous chefs to come to Sydney for Good Food Month in October. Read more
October - 13
Le Cordon Bleu supports Young Cuisine with Omnivore
Omnivore World Tour Sydney

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! Read more
September - 30
Le Cordon Bleu at Australia Future Unlimited, Seoul
4th-5th October 2014

Le Cordon Bleu will be attending the Australia Future Unlimited education fair in Seoul from the 4-5 October. Now in its 15th year, AFUEE South Korea 2014 will feature a wide selection of Australian educational institutions, giving South Korean students the chance to explore opportunities with many different educators. Students, and their parents, will have the chance to discuss a wide choice of study and training opportunities directly with the schools, to find out the best match for them. Read more
September - 29
Making nougatine

Le Cordon Bleu explains the technique, step by step, through this basic nougatine recipe that can be reused whatever the circumstances. Adapt this version of nougatine using the ingredients shown in the recipe of your choice. Read more
September - 25
Lemon and coconut swirl with strawberry center

International Chefs Day, organized by WACS (World Association of Chefs' Societies), takes place on October 20. To celebrate this day, which is dedicated to gastronomy, Le Cordon Bleu is presenting a surprising strawberry and lemon dessert, made using a number of complex French pastry techniques, which showcases Le Cordon Bleu Chefs’ expertise and creativity. Read more
September - 25
Meet Le Cordon Bleu teams in Latin America!
From September 27 to October 14 2014.

Le Cordon Bleu schools will take part in a number of fairs in Colombia, Venezuela and Mexico, from September 27 - October 14 2014. Read more
September - 25
Yotam Ottolenghi to headline Good Food Month
London Alumnus coming to Sydney

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. Read more
September - 24
Guinea fowl duo, fig tart tatin, and port wine sauce

Using seasonal European produce, this is a warm and comforting autumnal dish which has a blend of sweet and acidic flavors from the sugars and vinegars which marry with the spices and fruit. Read more
September - 19
The Great British Schools Fair in Kiev
11th October 2014

On 11th October 2014, we will be attending The Great British Schools Fair in Kiev, Ukraine. Read more
September - 18
Meet Le Cordon Bleu at Education USA Fairs in Eurasia
3rd - 10th October 2014

This Autumn, Le Cordon Bleu will be attending Education USA Fairs in Russia, Armenia and Ukraine Read more
September - 09
A special evening in honor of the film ‘The Hundred-Foot Journey’
On September 10, 2014

To mark the release of the film ‘The Hundred-Foot Journey’, a special evening in honor of France and more specifically the Midi-Pyrénées region, where the film is set, will take place at the Aquaba restaurant in Mumbai on September 10. Read more
September - 09
Le Cordon Bleu Festival in India
From September 14 – 23 2014

From September 14 – 23 2014, Le Cordon Bleu Paris, London, Sydney and Adelaide will be delighted to give a number of pastry demonstrations and to present their International programs in Mumbai, Aurangabad, and Delhi. Read more
September - 08
Le Cordon Bleu at Harvard University!
On September 15, 2014

Javier Ampuero, Chef Instructor at Le Cordon Bleu Peru, has been invited as a lecturer for pre-degree Harvard University students on September 15. Read more
September - 03
Cast Members of The Hundred-Foot Journey are Awarded Le Cordon Bleu Honorary Diplomas

Monsieur André Cointreau, President of Le Cordon Bleu International, awarded three honorary diplomas to the cast members of The Hundred-Foot Journey. Read more
September - 03
Official UK Press Conference for The Hundred-Foot Journey

On Tuesday 2nd September 2014, Le Cordon Bleu London hosted the official Press Conference for the UK release of highly anticipated movie, The Hundred-Foot Journey. Read more
September - 02
Paris Chef to host Patisserie Masterclass in Delhi, India
20th & 22nd September 2014

Potential students in India will be treated to a very special cooking demonstration on the 20th and 22nd September at GD Goenka University. Le Cordon Bleu Paris based Chef Olivier Mahut will be showcasing the recipes and techniques for classic French Pâtisseries for students with an interest in a culinary career. Read more
August - 27
Monkfish Mouclade, Baby Vegetables and Chickpea Purée
The Hundred-Foot Journey

This is le Cordon Bleu Chef’s take on Mouclade, a dish delicately marrying Indian and French flavours. La Mouclade is a speciality of Poitou-Charentes (South-West region of France) historically renowned for its trade with Orient, hence the use of curry. Read more
August - 26
Alumna awarded SCS Star Baker in Singapore
Bakery Star!

Good news from Singapore as alumna Jane Tan (Diplôme de Patisserie, 2011) won first prize in the inaugural SCS Dairy Star Baker’s Challenge. Read more
August - 26
Alumni restaurant Moon Park makes Top 100
To the Moon and back

Australia’s premier food and wine magazine, Gourmet Traveller, has recognised Alumni restaurant Moon Park in Sydney among the Top 100 restaurants in Australia. An outstanding result for this modern Korean restaurant, impressing guests with an impressive selection of food. Read more
August - 26
Australia Second Only to France for Gastronomy
Sascha Stone of Swan Valley, WA first graduate

Designed for those with a passion for gastronomy and tourism, the Le Cordon Bleu Master of Gastronomic Tourism recognises the specialised needs of those operating food and wine tourism businesses. It takes traditional tourism education and enriches it with an understanding of traditional and local foodways, skills in revitalising and building regional food cultures, insights into the economic and social impacts of tourism, as well as adopting a more conscious approach to eating and drinking. Read more
August - 26
Mocha cream, hazelnut cream and caramel-Cognac jelly served in a glass
International recipe

Practice your technique making pastry cream and flavored creme anglaise with this coffee, hazelnut and coffee flavored dessert glass. An easy-to-do recipe which will surprise your guests everytime. Read more
August - 20
Interview with Sydney alumna Julia Taylor
Runner-up in the 2012 Masterchef Australia

Le Cordon Bleu is excited to announce celebrity recruit - Julia Taylor, runner-up in the 2012 Masterchef Australia TV program, has graduated from the Diplôme de Pâtisserie this month. And to celebrate Julia's achievement, we have asked her a few questions to see what she thought of the experience of studying at Le Cordon Bleu in Sydney. Read more
August - 04
Le Cordon Bleu in The Hundred-Foot Journey

Le Cordon Bleu cookbook will be featured in Dreamworks new film: The Hundred-Foot Journey. In The Hundred-Food Journey, two cultures and cuisine types will compete... Read more
July - 29
Thick sea bass steak with wild fennel stems, confit provencal vegetables and vierge sauce
International recipe

Sea bass, summer vegetables, fennel and vierge sauce are all combined to create a recipe which is full of Mediterranean colors and flavors. The vegetables are confit in flavored olive oil to further accentuate the essence of Provence. Read more
July - 28
Le Cordon Bleu Paris welcomes you to its open house
Book you seat now!

Take the opportunity to visit the school, attend a cuisine and pastry demonstration, talk to our distinguished Chefs, meet our students and discover what Le Cordon Bleu Paris has to offer. Read more
July - 23
Sydney Students win Hunter Valley Chocolate Festival
Callebaut Australia Chocolate Competition 2014

This year a large contingency from Le Cordon Bleu Sydney made the trip to the Hunter Valley ready to compete in the fiercely competitive Callebut Chocolate Showpiece Competition. The festival attracts thousand’s of patrons over two-days and the chocolate competition is a dynamic, dramatic culmination for many as they ply their skills to prove who is the best amongst their peers. In all, industry chefs as well as students from around Australia were put through their paces mastering the intricacies of chocolate modelling using the internationally acclaimed Callebaut products from Belgium, who were celebrating over 100 years on the world stage. Read more
July - 23
Win Tickets to "The Hundred-Foot Journey" in Australia
In Cinema 14th August 2014

Le Cordon Bleu is proud to be associated with this film and Le Cordon Bleu recipes are a feature of this wonderful promotion. Look for the scene in which Manish pulls an original Le Cordon Bleu cookbook from the bookshelf! Read more
July - 22
“Live your dream with Le Cordon Bleu” scholarship contest launches
China, Taiwan, Macau and Hong Kong

Following the success of the 2013 contest this online competition will run in three stages and offers students, Chefs and apprentices from the culinary industry the opportunity to participate and showcase their skills in an effort to win one of five exclusive scholarships to global Le Cordon Bleu campuses. All applicants must however be under 35 years of age with less than 5 years demonstrated experience in the industry to apply. Read more
July - 15
Le Cordon Bleu Australia sponsored Global Events Congress VI
'Food, Tourism and Events Conference' Panel Discussion

On Friday 11th July 2014, Le Cordon Bleu Australia proudly sponsored the 'Food, Tourism and Events Conference' Panel Discussion at the Hilton Adelaide as part of the Global Events Congress VI.  Read more
July - 14
A Special Presentation of Master of Gastronomic Tourism
18th September 2014

Le Cordon Bleu is proud to be hosting a special presentation of the Le Cordon Bleu Master of Gastronomic Tourism program - an online postgraduate degree from Le Cordon Bleu in collaboration with Southern Cross University. Event details
July - 10
Le Cordon Bleu counselling sessions in India
25th July, 26th & 28th August 2014

Our ​Le Cordon Bleu India representative will be travelling around in India. 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. Event details
July - 03
Australia and UK Education Exhibition 2014 in Hong Kong
19th July 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
July - 02
You're invited to our Open Days in Adelaide & Sydney
27th August & 4th September 2014

Brighten your future with a qualification from Le Cordon Bleu. You’re invited to our Open Days in Adelaide & Sydney! Read more
June - 30
Le Cordon Bleu hosted National Chef of the Year and Young National Chef of the Year Semi-finals
Culinary Competition

On Wednesday 25th June following an exciting day of culinary competitions taking place at Le Cordon Bleu London, the Craft Guild of Chefs named the eight chefs going forward to the finals of the 2014 National Chef of the Year and Young National Chef of the Year. Read more
June - 25
Pan-fried skate, tomato salsa, fresh pea purée and curry oil
International recipe

Skate wings are a meaty white fish which has no small bones and falls neatly apart. In this quick recipe the fish is pan-fried and paired with a tangy salsa, curry infused oil and fresh pea purée. Read more
June - 24
2014 Electrolux Appetite for Excellence Finalists announced
Ambrose Chiang

Congratulations to Ambrose Chiang Alumnus and graduate of the Bachelor of Business ( International Restaurant Management) in 2013 program and current student of the Sydney Wine Academy, who is a finalist in the Young Waiter category for this year’s 2014 Electrolux Appetite for Excellence competition. This program awards the Australian Young Chef, Young Restaurateur and Young Waiter of the Year and aims to inspire and nurture young hospitality talent who are at the forefront of their profession. Read more
June - 24
Hunter Valley Chocolate Festival in Sydney
5th & 6th July 2014

So much chocolate, so little time! Hunter Valley Gardens will transform the Formal Garden into a chocolate lover’s paradise from 5th and 6th July 2014 with the annual Hunter Valley Chocolate Festival taking place. Read more
June - 20
Choux pastries filled with lemon cream and red berries
Bastille Day recipe

To celebrate France’s national holiday, what could be more fitting than a choux pastry recipe: A French pastry classic! On a hot spring or summer day this dessert of refreshing lemon paired with fresh red berries is sure to hit the mark. Read more
June - 19
Good Food & Wine Show Sydney
27th - 29th June 2014

Come and visit Le Cordon Bleu at stand C22 where we will be showcasing our delicious Le Cordon Bleu products, imported directly from France, as well as our famous cookbooks, aprons and much more. It’s a great day out with family and friends, so make time to come and visit us, we would love to see you! Read more
June - 18
Le Cordon Bleu attending Tertiary Studies Expo in Queensland
19th & 20th July 2014

Our Le Cordon Bleu will be travelling around Australia. 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
June - 18
Matthieu Longuere MS wins Tasting Blind Club 2013-14

Master Sommelier and Le Cordon Bleu London Wine Development Manager Matthieu Longuere has been crowned as the 2013-14 series winner of Wine Australia’s Tasting Blind Club. Read more
June - 03
Chocolate makes the world go round
Alumna competes in World Chocolate Masters

The World Chocolate Masters are the most prestigious global event for chocolatiers and patissiers. Every second year they bring together the very best competitors for three intense days of competition in Paris. Read more
June - 03
Showpiece hat trick for Le Cordon Bleu Sydney
Three Sydney students take out Le Callebaut competition

It was an exceptional result for Le Cordon Bleu Pâtisserie students when they took out first, second and third places in the recent Le Callebaut Chocolate showpiece competition. Read more
June - 01
Le Cordon Bleu Dusit OPEN HOUSE in August 2014

Le Cordon Bleu Dusit invites all prospective students to find out more about our programmes Read more
May - 26
Olive oil cake, lemon curd and blueberry compote

The use of olive oil makes a tender cake which retains its moisture as the oil coats the flour proteins, which reduces gluten formation and keeps the crumb extra tender. This is a citrus version paired with lemon curd and blueberry compote making a light and fruity plated dessert. Read more
May - 23
Gala dinner for the 10th year anniversary of the partnership between USEK University and Le Cordon Bleu
On May 29, 2014

On May 29, the USEK University (Saint Esprit University of Kaslik) in Lebanon and Le Cordon Bleu celebrated the 10th year anniversary of their partnership signed on September 12, 2003. Read more
May - 21
National Chef of the Year 2014
Culinary Competition

The Semi-Finals of the prestigious cuisine competition will take place in our London institute on Wednesday 25th June 2014 Read more
May - 20
Le Cordon Bleu Festival at Marco Polo Hotel in Shenzhen, China
From May 23 to 29, 2014

Le Cordon Bleu is the Marco Polo Hotel’s guest (Global Hotel Alliance group) in Shenzhen for a week of French culinary promotion, « Delicate French Gourmet Week », from May 23 to 29, 2014. Read more
May - 12
Le Cordon Bleu goes to Russia
30th & 31st May 2014

Le Cordon Bleu and Ragout Cookery School will host two culinary demonstrations and presentations on our leading culinary network in Moscow on Friday 30th and Saturday 31st May 2014. Read more
May - 09
Le Cordon Bleu will participate in the Beijing Cookbook Festival
From May 19 to May 21, 2014

Le Cordon Bleu will be present at the Beijing cookbook fair, taking place from May 19 to May 21, 2014. Read more
April - 28
Pan-fried veal piccata with baby vegetables and citrus sauce

A piccata, traditionally Italian, is a small, round escalope of veal where the meat is flattened, pan fried and served with a sauce. The citrus sauce here is made using orange and passion fruit offering tangy exotic flavors. When paired with baby vegetables, this dish tastes fresh and light. Read more
April - 28
Prepare a mayonnaise

Mayonnaise is a classic sauce from the French cuisine repertoire. This sauce is referred to as cold emulsion and can be used to season or accompany a cold dish. Other ingredients added to the basic (mother) sauce mayonnaise produces derivative sauces as sauce tartare, cocktail, green, andalouse etc. Read more
April - 23
Le Cordon Bleu Ottawa graduate first-ever to sweep Canadian Intercollegiate Chocolate Competition!

Elisa Pinto, a recent Le Cordon Bleu Ottawa graduate from Brazil, competed against 4 other schools across Ontario in the Intercollegiate Chocolate competition last weekend. Read More
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)

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

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

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 - 13
Meet Le Cordon Bleu Paris team in London

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

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

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

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

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

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

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

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