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Le Cordon Bleu Newsletter
Australia: Sydney, Adelaide & Melbourne
Issue: April 2013
Scholarships launched for Le Cordon Bleu Master of Gastronomic Tourism
Le Cordon Bleu Tokyo introducing Classic Cycle Programs in English
Le Cordon Bleu students attend World Gourmet Summit
Hamilton Island visits Le Cordon Bleu students
Le Cordon Bleu Madrid partners with the first edition of MasterChef in Spain
Taking tea at Le Cordon Bleu
Japan reveals a sophisticated palate
Tagliatelle con vongole
The best way to prepare choux pastry dough
Scholarships launched for Le Cordon Bleu Master of Gastronomic Tourism
Perfect opportunity to sign up for this unique program

Teachers and gastronomy industry professionals are being given the opportunity to receive a scholarship valued at $5000 towards the Le Cordon Bleu Master of Gastronomic Tourism.

A program dedicated to exploring every facet of the food and wine tourism experience, it is a fantastic way for people working in the fields of food and wine to further their knowledge.

» Find out more about the scholarships

Le Cordon Bleu Tokyo introducing Classic Cycle Programs in English
Japan now another great option for international students to study at Le Cordon Bleu

Le Cordon Bleu Tokyo has announced that their Classic Cycle cuisine and patisserie programs will now be offered in English. An important addition, these programs have opened the gates for international students to attend Le Cordon Bleu in Japan. This is also offers a new pathway between Le Cordon Bleu campuses worldwide, allowing international students the mobility to study where they wish.

This is not the first time that Le Cordon Bleu Tokyo has developed an international program, as the Classic Cycle is already taught in Chinese. Therefore, in addition to the Chinese intensive courses, they will be running Japanese and English courses throughout the year from now on.

They are launching the program in the summer term with the Pastry Classic Cycle Diploma starting from 8th July 2013 until 27th September 2013, where the full diploma can be obtained in 3 months. Then students can choose to complete the English Cuisine course in Autumn from October, where students need to attend 2 terms to complete the full diploma.

Le Cordon Bleu students attend World Gourmet Summit
Singapore gets a taste of some the world’s best Chefs

As part of the recently held World Gourmet Summit in Singapore, current and potential students of the Le Cordon Bleu Master of Gastronomic Tourism attended the sought after Jam Session with some of the world’s top Chefs.

Altogether, eight people attended on behalf of Le Cordon Bleu, where they got a chance to mingle with Chefs, taste some amazing food, and learn more about the current cuisine scene. Everyone who attended loved having the chance to be there, and be part of such an amazing exhibition of world gastronomy.

» View photos on our Facebook page

Hamilton Island visits Le Cordon Bleu students
A chance to complete industry placement in the Whitsundays

Hamilton Island resort recently visited Le Cordon Bleu Adelaide campus to speak to students preparing for their industry placement stage. Set up by our Professional Industry Placement team, this is just one of the visits they arrange each year to give students work experience opportunities across Australia. Following a presentation on the Hamilton Island resort and several interviews with students, we are happy to announce that all the students were accepted for placement at the idyllic Whitsundays resort.

Le Cordon Bleu Madrid partners with the first edition of MasterChef in Spain
Giving TV’s most famous amateur chefs a head start

Le Cordon Bleu Madrid is collaborating with the Spanish edition of MasterChef by training its contestants, and granting scholarships for the top three finalists. The TV talent show, which will be launched on Television Española, brings together 15 candidates competing to become professional chefs. Once again, Le Cordon Bleu and MasterChef cooperate in this successful TV format similarly to the Chinese and Australian editions, among others.

Taking tea at Le Cordon Bleu
Students taking on the Dilmah High Tea Challenge

For the third year running, Dilmah has announced the return of the “Real High Tea Challenge”. Open to all food service and hospitality industry professionals in Australia, Le Cordon Bleu students in Sydney and Adelaide have decided to take part.

Entrants are invited to craft their own original tea based cocktail or mocktail, a tea infused dish and a harmonious tea and food pairing. The winning team will then be awarded an all expenses paid culinary experience in spectacular Sri Lanka.

And it seems one of the students participating is already ahead of the pack, after winning an individual gold medal at the Oceana Festival in Perth. Son Sewoo Won, one of our past students, secured his medal for a Seafood entrée - a fantastic result. Son was also part of the team event with the Pan Pacific Group, where they won a bronze medal in the restaurant challenge.

Japan reveals a sophisticated palate
The best of French cuisine with a Japanese eye for detail

Food is one of the great pleasures of life in Japan. Not only has Japan developed one of the world’s great cuisines, from the subtle sashimi to hearty noodles, but also some of the best world-class chefs have come to Japan to cook for its discriminating gourmets. Tokyo especially, as befits its status as a global capital of finance and business, is host to an impressive array of food flavours and textures.

This passion for high end cuisine is just one of the reasons Le Cordon Bleu chose to build one of their leading schools in this amazing country. Le Cordon Bleu is at the heart of Little France in Tokyo, adding a touch of gastronomy to a town where French tradition is happily combined with the modern Japanese uptown culture.

Founded in 1991, Le Cordon Bleu Tokyo is located in the heart of Tokyo, at Daikanyama, a very trendy district with French restaurants and chic European boutiques. With its elegant and refined atmosphere, it is one of the most remarkable areas in Tokyo, always captivating the attention of visitors.

To discover for yourself Japan’s vast selection of culinary variety, make time for your own adventure in Tokyo and join one of Le Cordon Bleu’s many courses on offer, including courses in English and Chinese.

Tagliatelle con vongole
Tagliatelle aux palourdes

This delicious Venetian inspired recipe of fresh pasta with clams is simple and elegant. The clams impart a gentle taste of the sea into the rich lemon butter sauce coating the tagliatelle.

» View recipe

The best way to prepare choux pastry dough

If you have ever wanted the secret to producing delicate choux pastry, now is your chance, just visit our website for a step by step guide to adapt this version of choux pastry dough in the recipe of your choice.

» Read more

Upcoming Events
7th - 10th June 2013
Good Food & Wine Show – Melbourne

Melbourne Convention Exhibition Centre

Le Cordon Bleu Australia will be taking part in the Good Food & Wine Show in Melbourne this year. Not only will you be able to learn more about Le Cordon Bleu, but we’ll have some of our favourite products on sale at the stand, so if you’re around, please make sure to stop by and say hello!

Wine Tasting Tip
Wine Tasting Tip
Think beyond straight varietals when you’re dining out next time. Have a closer look at the wine blends on the menu, they often offer very food-friendly alternatives.
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