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Le Cordon Bleu Newsletter
Australia: Sydney, Adelaide & Melbourne
Issue: December 2012
Joyeux Noël et bonne année from Le Cordon Bleu
Food and Wine Entrepreneurship
2013 Gastronomic Scholarships Recipients Announced
Le Cordon Bleu Enterprise Challenge
President André J. Cointreau at Global HR Forum 2012
Le Cordon Bleu sponsors MasterChef and launches the Alumni Association
Le Cordon Bleu expands its culinary and hospitality reach
Leek and orange soup, grilled scallops
Cleaning mussels
Joyeux Noël et bonne année from Le Cordon Bleu
Merry Christmas and a happy New Year

The festive season is all about giving and showing our appreciation for friends and family. Treat your loved ones (or indulge yourself!) this Christmas by making this Le Cordon Bleu recipe as a tasty gift.

» View Christmas recipe

 
Food and Wine Entrepreneurship
Bachelor of Business degrees

Hungry for artisan food production? Thirsty for wine making? Watch this video showcasing the new Le Cordon Bleu Bachelor of Business degrees in Food and Wine Entrepreneurship and see how you can turn your passion into a career.

» Watch video
» Contact us for more information

 
2013 Gastronomic Scholarships Recipients Announced
Supporting the growing food and wine tourism sector

Le Cordon Bleu, in collaboration with Southern Cross University, recently announced the recipients of the 2013 Education & Industry Professional Scholarships for the Le Cordon Bleu Master of Gastronomic Tourism.

Congratulations to winners Jarrod Scott, Marketing Manager for Oxenberry & Scarpantoni Wines, and Tara Loty, Outreach and Mentoring Manager for the University of Wollongong.

Due to the high calibre of applications the judging panel decided to also award a “highly commendable” scholarship of $2500 in both categories.

» Read more

 
Le Cordon Bleu Enterprise Challenge
South Australian students and schools 2013

The Big Feed and Le Cordon Bleu Australia are proud to announce the Le Cordon Bleu Enterprise Challenge.  The Le Cordon Bleu Enterprise Challenge is for South Australian students and schools who want to combine their knowledge of food, business and technology to create meaningful change. Using food as a vehicle for social innovation and enterprise, schools will be called to develop a food production, food tourism or food service idea, based on a sustainable business model, to address a social or environmental problem within the community or to help The Big Feed deliver education programs to young people in regional remote South Australia.

» Register for more details

 
President André J. Cointreau at Global HR Forum 2012
Seoul, Korea

Le Cordon Bleu International’s President and CEO André J. Cointreau was invited to attend the Global HR Forum 2012 held in Seoul, Korea this October to lead a session entitled Education by Le Cordon Bleu: Answers to Global Trends and Tourism Expansion.

Monsieur Cointreau’s speech explored trends and expansion in the hospitality and tourism industry, using Le Cordon Bleu’s rapid growth from one school in Paris in 1984 to the present day, operating more than 40 schools in more than 20 countries as an example.

» Read more and watch video

 
Le Cordon Bleu sponsors MasterChef and launches the Alumni Association
Shanghai, China

On 17th December 2012 at the Four Seasons Hotel Pudong in Shanghai, Le Cordon Bleu announced its support for MasterChef season II, and the official launch of the Le Cordon Bleu Alumni Association in China.

» Read more

 
Le Cordon Bleu expands its culinary and hospitality reach
Ming Tai High School, Taiwa

On 18th December 2012, Le Cordon Bleu - the world’s largest provider of culinary and hospitality education has expanded its commitment in Taiwan by signing a new joint venture agreement with Worldline International Education Company at Ming Tai High School, the Wufeng Lin Family Garden.

» Read more

 
Leek and orange soup, grilled scallops
Potage de poireaux A l’orange et Saint-Jacques grillées

Summer may have just started in the southern hemisphere but this soup, with the freshness of orange and lightness of the scallops is the perfect dish for a cooler night.

» View recipe

 
Cleaning mussels
Technique

Do you order mussels when you’re at a restaurant and wonder how you could possibly cook them at home? Well cooking mussels is really quick and easy, the hardest part is cleaning them. So learn the technique from a world famous culinary arts and hospitality school, and you’ll be cooking mussels in no time.

» Read more

 
 
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Upcoming Events
11th Jan - 3rd Feb 2013
Le Cordon Bleu attending Education Expo and Open Days in Indonesia
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.
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» Main Prospectus 2013
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Free Call (Australia):
1800 064 802

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South Australia 5010

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Tel: +61 8 8348 3000
Fax: +61 8 8346 3755
» Email Us

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250 Blaxland Road, Ryde
New South Wales 2112

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Tel: + 61 2 8878 3100
Fax: + 61 2 8878 3199
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