Le Cordon Bleu Australia - Newsletter October 2016
Le Cordon Bleu Melbourne first graduation ceremony

Le Cordon Bleu Melbourne Inaugural Graduation Ceremony

Le Cordon Bleu Melbourne Culinary Arts Institute celebrated its inaugural graduation ceremony on Thursday 27th October 2016, at the Carousel event centre, Albert Park in Melbourne in the presence of industry guests, families and friends.

Guest speaker, Le Cordon Bleu Peru alumnus Alejandro Saravia – co-owner of Melbourne’s Pastuso Peruvian Restaurant and Cevicheria Bar addressed the culinary graduates speaking passionately about creating fine food and inspiring diners, but also spoke importantly about ensuring you have the necessary commercial sense for building a highly profitable business operation. Alejandro said “today’s chef is not hidden in the kitchen, they are public figures interacting with media as well as smart business operators ensuring their passion translates into profitable success”.

Congratulations to the first group of graduates from the Le Cordon Bleu Melbourne Culinary Arts Institute!

 
Le Cordon Bleu Melbourne student’s Masterclass in Patisserie

Le Cordon Bleu Melbourne student’s Masterclass in Patisserie

Executive Pastry Chef & Chocolatier Deniz Karaca

Executive Pastry Chef & Chocolatier Deniz Karaca did a chocolate masterclass with the Le Cordon Bleu Melbourne students on Wednesday 19th October in the demonstration theatre. Over 100 students were in attendance and amazed by his culinary brilliance. He truly is a master of his craft.

Deniz Karaca completed his culinary training in Germany where he was awarded the title of a master craftsman in his trade. He has had extensive experience in 5 star restaurants, hotels and on-board cruise ships. Since migrating to Australia in 2008 he has been named Australia’s and Asia Pacific’s #1 Chocolatier and most recently Australia’s Patissier of the Year 2016. He is currently appointed as Executive Pastry Chef for Epicure in Victoria and Managing Director and Head Chocolatier for Cuvée Chocolate.

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South Australia’s Premier visits Le Cordon Bleu Paris

South Australia’s Premier visits Le Cordon Bleu Paris

South Australia and Paris: Partners in Prosperity

Hon. Jay Weatherill works to support and expand the state’s premium food and wine export sector.

Earlier this month, South Australian Premier, Hon. Jay Weatherill, paid Le Cordon Bleu Paris a visit. Along with various other delegates, including Martin Hamilton-Smith, Minister for Investment and Trade, they celebrated France and South Australia’s strengthening relationship, with the theme of Friends and Partners in Prosperity and promoting the state as an international investment destination.

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Le Cordon Bleu Australia celebrate first book by Gastronomy Alumna

Le Cordon Bleu Australia celebrate first book by Gastronomy Alumna

Songs on the Wind

Le Cordon Bleu Australia gastronomy alumni and guests gathered at La Buvette Drinkery in Adelaide’s CBD on Thursday 22nd September for a reunion event celebrating the Australian launch of graduate Alexandra Gregori's book 'Songs on the Wind'. Special guests included renowned Adelaide food writers David Sly and Simon Wilkinson.

Alexandra Gregori graduated with a Le Cordon Bleu Master of Arts (Gastronomy) in 2009. She currently lives in the Philippines. Her book Songs on the Wind is a compilation of essays, articles and poems on eating, drinking, travelling and the lifestyle of one incorrigibly nomadic Australian. The inspiration for the book, her first, began with her gastronomy studies.

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Le Cordon Bleu Pâtisserie Graduate competes at WorldSkills

Bon bons and entremet, c’est délicieux!

Le Cordon Bleu Pâtisserie Graduate competes at WorldSkills

The 2016 WorldSkills Australia National Competition was held from 6-8 October at the Melbourne Showgrounds.

Le Cordon Bleu’s very own Superior Pâtisserie graduate, Mary George, achieved a third place in WorldSkills for Patisserie. This was an 18 hour competition, over 3 days, and requires consistency and technical ability. Her bon bons and entremet, which she created, were a stand out amongst the competition, and as a result she has been recommended to compete internationally and represent Australia in Abu Dhabi in 2018. Mary had to do chocolate work, sugar work, and make mini French gateaux. She chose a Luna Park theme, including a rollercoaster for her show piece; showcasing her fun and quirky individual style.

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Le Cordon Bleu Sydney hosts inaugural Foie Gras competition

Le Cordon Bleu Sydney hosts inaugural Foie Gras competition

Showcasing the future of Foie Gras in Australia

On Tuesday, 27 September, GJ FOOD The Fine Food Connection, held its first Foie Gras competition, created to encourage the creativeness of young chefs in the food industry now. Foie Gras is one of the jewels in the crown of French gastronomy, so only fitting that Le Cordon Bleu should host the event at their Sydney campus in Ryde.

Competitors were asked to prepare a main course and a dessert, the duck Foie Gras had to "worked" and be the star of the dish. Guilhem Peyron, from Park Hyatt, produced the winning dishes of ‘Foie Gras Tortellini with Crayfish, Verjuice and Rhubarb’ as a main course and ‘Foie Gras Ice-cream and Chantilly with Poached Pear and Red Berries Coulis’ as a dessert. The competitors had 3 hours to prepare 4 main course and 4 desserts.

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Le Cordon Bleu Australia students work alongside some top chefs

Le Cordon Bleu Australia students work alongside some top chefs

Flavours of NSW and Asia in SA

In Sydney, on Friday 7th September, the Australian Cruise Association 20th anniversary conference commenced. Kicking off the celebrations was the “Flavours of NSW” welcome event at the Overseas Passenger Terminal in Circular Quay, which had in attendance over 25 food and wine producers across NSW.

Tawnya Bahr, owner of Tawnya Bahr Food Consulting, graduate of cuisine at Le Cordon Bleu Sydney and Le Cordon Bleu Master of Gastronomic Tourism, supported this Destination NSW event. It was high profile, where regional producers showcased their outstanding produce.

On Friday 29th September, Le Cordon Bleu Adelaide students had the opportunity to participate in the preparation, servicing and event running of Asia in SA, a charity black-tie gala dinner held at Adelaide Town Hall. This was a fantastic event where students were able to work alongside top chefs to celebrate the successes and connections between the Asia and South Australia regions.

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Le Cordon Bleu Australia Alumni Dale Burton

Alumna Dale Burton

As a company director and consultant, Dale Burton demonstrates entrepreneurial flair and business acumen on a daily basis. The high-achiever graduated top of her class in the Le Cordon Bleu Master of Gastronomic Tourism, taking out the highly prized Dux award.

Her work has taken her around the world, most recently as a management agent/ executive assistant on the international sporting circuit.

Her extensive international travels have given her insight into food trends and influences globally.

‘I look forward to the next opportunity to provide event solutions for clients, primarily food-related companies, delivering innovative ideas that enable them to grow and realise their business goals.’ she says.

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Le Cordon Bleu recipe Peach domes

Recipe of the month

Pan fried sweetbreads, split pea purée, ceps and roasted chestnuts

These soft creamy sweetbreads are encased in a curried crumb and served with a trace of split pea purée, roasted chestnuts, and garlic and thyme pan fried ceps.

Try this recipe
 
Taste of Le Cordon Bleu

Upcoming Events

Ever wondered what it’s like to study at the prestigious Le Cordon Bleu Australia cooking and hospitality school?

Our Le Cordon Bleu representatives will be attending education fairs. 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.

Australia Events

1 November 2016, Sydney
A Taste of Le Cordon Bleu Sydney

10-11 November 2016, Adelaide
Traditional Artisan Bread Baking Workshop

18-19 November 2016, Adelaide
Food Photography and Styling Workshop

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