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Le Cordon Bleu Newsletter
Australia: Sydney, Adelaide & Melbourne
Issue: August 2013
Australia's widest birthday cake!
A taste of Korea at Le Cordon Bleu
Adelaide Open Day
Congratulations to Le Cordon Bleu Sydney Alumni
The Culinary Trust scholarship winner announced
Le Cordon Bleu Chefs Taiwanese adventures
Udon noodle broth with tempura tofu and carrots
Prepare a white chicken stock
Australia's widest birthday cake!
Celebrating Top Ryde City's third birthday

With 52.8kg of sugar, 1,980 eggs, 46.2kg of butter, 39.6kg of chocolate and weighing in at 768 kilograms, Le Cordon Bleu Sydney campus students and staff created Australia's widest birthday cake. The challenge was on, as over thirty students and staff participated in this historic baking event on Saturday 18th August at the Top Ryde City shopping centre. Working through the day Le Cordon Bleu students from Ryde campus energetically crafted this Australian record winning cake to celebrate Top Ryde City's third birthday. Funds raised on the day went to support The Red Cross in this August's Big Cake Bake, supporting people in need through baking.

 
A taste of Korea at Le Cordon Bleu
Korean Temple Food Demonstration

A 1700-year-old tradition was showcased at Le Cordon Bleu Sydney campus on Saturday 24th August with staff and students treated to a Korean Temple Food Demonstration. This one off event brought the simple practice of the preparation of Korean's Temple Food to life. From growing vegetables to preparing the food, monks and nuns are directly involved in the whole process at Buddhist temples. Explained on the day were the practices and techniques of monastic practitioners, including the point to always be grateful for the efforts of all those involved in the preparation of food. Monks only take the amount needed for physical sustenance. With this distinctive approach to food gradually shaped over many centuries, and based on a foundation of Buddhist philosophy temple food is natural and healthy and does not use any animal products (except dairy products), and is a devotional part of Buddhist life. After the demonstration students and staff were able to sample the temple food and delight in the flavours and techniques presented earlier.

 
Adelaide Open Day
August 2013

On a cold wet winter's day Adelaide's Regency campus threw open its doors for the annual Le Cordon Bleu open day. Demonstrations on Wednesday 21st August included barista techniques, culinary and sensory workshops all held to give patrons, potential students and visitors the opportunity to experience the practical side of hospitality while participating in the creative process of culinary techniques. Le Cordon Bleu resident Chefs were also on hand to talk to potential students about life as a Chef and working in the hospitality industry. In a day, well attended by school parties, international visitors and local students, Le Cordon Bleu showcased the best of its programs, teachers and facilities. Thank you to all that participated and worked on the day to make this year's campus open day such a success.

 
Congratulations to Le Cordon Bleu Sydney Alumni
Queensland Finalist leader for the Nestlé Golden Chefs Hat Award

Congratulations to Le Cordon Bleu Australia Alumni Cobi Reithmuller, who is the Queensland Finalist leader for the Nestlé Golden Chefs Hat Award. Cobi completed her Grande Diplôme at Sydney's North Ryde campus in 2008 and has since forged a successful career as a chef.

» Read more

 
The Culinary Trust scholarship winner announced
Le Cordon Bleu Master of Gastronomic Tourism

Le Cordon Bleu Australia is pleased and excited to announce the scholarship winner for 2013 Le Cordon Bleu Master of Gastronomic Tourism, Tiffany Poe. Tiffany comes from a long background in hospitality as a lecturer and Chef in Oklahoma and has numerous interests in the hospitality business with an inn, a blog and a culinary service to name a few!

 
Le Cordon Bleu Chefs Taiwanese adventures
Chef Eric Bédiat and Chef Jean-Jacques Tranchant

Both Chef Eric Bédiat and Chef Jean-Jacques Tranchant from Le Cordon Bleu Paris have been busy in Taiwan conduction one-off special demonstrations for chefs, alumni and local entrepreneurs as well as several interviews and appearances on TV shows such as 'The Pâtisserie with No Name' and 'The Amazing Truth'. Following on from their judging commitments during the competition to determine the finalists for each of the competitive rounds, both Chefs are now on the publicity trail enjoying the limelight.

» Read more

 
Udon noodle broth with tempura tofu and carrots
Bouillon japonais aux nouilles udon, tempura de tofu et de carottes

This broth is rich in umami and contains silky smooth udon noodles. Of Japanese origin, the word umami is used to describe a savory flavor that is commonly believed to be the fifth flavor along with sweet, salty, bitter and sour. The broth and noodles are served at room temperature, which provides a cooling contrast to the hot crispy tempura.

» View recipe

 
Prepare a white chicken stock
Technique

Making stock remains one of the most fundamental techniques in French cuisine, and serves as the basis for sauces and soups. Although readily available in powdered form, stock is more delicately flavored when home made. It is easy to freeze and so can be made in large quantities and used for future occasions.

» Read more

 
 
Upcoming Events
7th - 15th September 2013
Education Expo 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.


13th September 2013
Career Expo in Perth

Our friendly staff with be available to discuss your career options and to guide you through the application process. Both students and parents are welcome, and we look forward to meeting you on the day.


30th September 2013
Online Video Competition in Taiwan - Finale

Le Cordon Bleu Taiwan has been running a unique competition offering aspiring chefs the opportunity to win a scholarship to one of four campuses.


Contact Us
Free Call (Australia):
1800 064 802

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

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