Le Cordon Bleu Australia - Newsletter March 2016
Warm confit chicken salad, little gem lettuce cream

Recipe of the month

Warm confit chicken salad, little gem lettuce cream

In this elegant salad the chicken thighs are marinated, confit in duck fat, deboned and rolled. Producing a moist and tender texture full of flavour. This is accompanied by pancetta and morels and finished off with a creamy little gem lettuce sauce.

Try this recipe
 
Cooking for Chemo at Le Cordon Bleu Sydney!

Cooking for Chemo

Le Cordon Bleu creates healthy meal alternatives for Leukemia patients and their carers.

On Tuesday evening, 23rd of February, The Leukaemia Foundation, in association with Le Cordon Bleu Sydney, hosted its first ‘Cooking for Chemo’ event at the Le Cordon Bleu Sydney campus.

Approximately 50 guests attended, including 6 team members from the Leukaemia Foundation.

It proved to be an extremely informative night with our very own Le Cordon Bleu Chef, Mark Jones, demonstrating how to create healthy alternative dishes for those diagnosed with Leukaemia and also for their carers.

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Le Cordon Bleu Adelaide culinary networking function

Welcome and Networking Event

Culinary Students from all stages get to know each other over drinks and tapas.

La Rambla Spanish Tapas bar in Peel St, Adelaide, again played host for another Le Cordon Bleu Adelaide Welcome and Networking Event for current students of the Culinary Arts programs. These popular events are held frequently for new and continuing students to mingle with staff and each other in an informal setting.

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Le Cordon Bleu Culinary Festival in Indonesia

Culinary Festival

In partnership with Sun Education, Le Cordon Bleu Indonesia recently organised and hosted a culinary festival on the 12 - 13 March, 2016. This event was held to showcase information to high school teacher counsellors about the hospitality and culinary industry and the career opportunities that graduates of Le Cordon Bleu can expect.

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Alumni Story - Raymond Lim

Raymond Lim

Cooks’ Blood... Love to cook simple as that!

Self-starter Raymond Lim Le Cordon Bleu Sydney cuisine graduate of 2010 always aspired to running his own business or two... Prior to Le Cordon Bleu, Raymond left his finance job and worked for Les Amis Group, one of Singapore’s finest Restaurant Group; starting with a 3 month stage before being offered a full-time position as an apprentice. Raymond said: "this is where he learnt a lot of his fundamental skills in the art of French cooking from the many chefs in the restaurant group and how to create dishes from nothing - a critical part of his career development."

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