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Le Cordon Bleu Newsletter
Australia: Adelaide, Sydney & Melbourne
Issue: November 2010
UNESCO Honors the French Gastronomy Meal
Kids in the Le Cordon Bleu Kitchen
Hay Mun (Heidi) Kwan
Le Cordon Bleu Pin Ceremony
Pommes de Caramel
UNESCO Honors the French Gastronomy Meal
Including its conviviality and art of living

UNESCO declared on November 16, 2010 that the French gastronomic meal with its rituals, conviviality and art of living is an intangible cultural heritage for humanity.

» Read full article

Kids in the Le Cordon Bleu Kitchen
Cooking for Mum and Dad

Adelaide radio station SAFM organised an on air competition for kids to register to come to the Le Cordon Bleu Australia, Regency Kitchens and prepare a meal for their families – giving Mum and Dad a night off from cooking.

Of the 52 entrants a boys' team and a girls' team, consisting of 3 kids each were chosen to compete against each other. Each team was assisted by their very own celebrity chef from Masterchef. Andre helped the boy's team cook Spaghetti and Meatballs, and Caramel Dumplings for dessert. Adele helped the girl's team cook Stir Fried Hokkien Noodles with Chicken and Oyster Mushrooms, and Macadamia and Chocolate Chip Brownies.

Le Cordon Bleu staff and students ensured the night was a success, but the real winners were the parents.

» View event photos

Hay Mun (Heidi) Kwan
Graduate Success

Hay Mun (Heidi) Kwan successfully completed the Bachelor of Business (International Hotel & Resort Management) in 2009; she completed her first Professional Experience component at the Stamford Plaza Brisbane in the position of Room Attendant. For her second Professional Experience Heidi decided to go abroad. With the assistance from the Professional Industry Placement team Heidi secured a position within the Fairmont Dubai, in the role of Guest Services Agent in the Front Office department.

» Read full article

Le Cordon Bleu Pin Ceremony
Oct 2010

The Pin Ceremony is a formal way to congratulate Le Cordon Bleu students for what they have accomplished so far in their studies and encourage them to continue through until the final stage. On this night both Bronze and Silver pins are awarded to students in recognition of the completion of stage 2 or 4 of their academic journey.  Le Cordon Bleu General Manager, Nick Gurner welcomed staff and students on the night with a warm speech about the Le Cordon Bleu Family.

» See photos of the successful ceremony

Pommes de Caramel
Caramel Apples

Classically crisp apples such as Granny Smith or Fuji apples are the preferred apples for use in caramel apples as their tart flavour nicely contrasts with the sweetness of the caramel. 
Why not try this sticky, gooey yummy treat for yourself.

» Get recipe


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Upcoming Events

13-17 Dec 2010
Master Chef at the Institute For Tourism Studies in Macau
Macau, December 2010 - LE CORDON BLEU, the highly renowned school for culinary arts, in conjunction with the Institute for Tourism Studies in Macau, will be conducting "LE CORDON BLEU Master Chef Program" from the 13th December – 18th December 2010.

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