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. With tickets selling out in less than 24 hours the night included cooking demonstrations by Chef’s from Le Cordon Bleu with produce supplied by AMJ Produce. Guests were able to sample and taste a range of products on the night and were given a tour of the world class cooking facilities at Le Cordon Bleu.
The Leukaemia Foundation is Australia's peak body for blood cancer, funding research and providing free services to support people with leukaemia, lymphoma, myeloma and related blood disorders, and their families.
With an unwavering focus on reducing the impact of blood cancer and related blood disorders the Leukaemia Foundation provides free practical and emotional support to carers and those affected by cancer and related blood disorders. Their work also includes raising awareness of the impact within the community, advocacy, and they regularly contribute to the international blood cancer sector to improve quality of life for the person and their family.
Throughout the evening Le Cordon Bleu Chef Steve Cooling and Chef John Collett made and presented a selection of four dishes - all nutritionally approved by dieticians from the Royal Adelaide Hospital as suitable for chemotherapy patients and their carers.
Menu & Condiments
The beetroot Jam in filo tarts with horseradish cream
Carrot and coconut strudel
Hummus dip with Lebanese bread
Dieticians were also on hand on the night to answer any of the trickier questions about the preparation of food and use of microwaves as well as an analysis of 'super foods', whilst the chefs were able to give an insight into the produce used, and of course the best restaurants around Adelaide!