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Le Cordon Bleu Newsletter
Australia: Sydney, Adelaide & Melbourne
Issue: March 2013
Taiwan invited to live Le Cordon Bleu dream
Le Cordon Bleu takes on China Masterchefs
Le Cordon Bleu Istanbul official opening
Indonesian Culinary Event enters Finals
Alliance Francaise French Film Festival 2013
Student Professional Gastronomic Practise
Upcoming cookbook
Catch the Mexican wave
Smoked salmon wrapped poached egg
Clarifying butter
Taiwan invited to live Le Cordon Bleu dream
Online video competition for scholarship to Le Cordon Bleu

On the 22nd March, Le Cordon Bleu will launch an online competition to give Taiwanese students the chance to win one of four scholarships to Le Cordon Bleu schools, including Australia, Japan, China and Taiwan.

Students will be invited to create a three minute video as their application, which will display their passion for the culinary arts, including the making and presentation of a dish using local ingredients, as well as show how Le Cordon Bleu can help them achieve their career goals.

For more information on the video competition, please contact taiwan@cordonbleu.edu

» Join Le Cordon Bleu Taiwan Facebook page (in Taiwanese)

 
Le Cordon Bleu takes on China Masterchefs
Le Cordon Bleu Alumni and Chefs challenge Chinese Masterchef contestants

On the 27th March, Le Cordon Bleu put the Masterchef contestants from season two to the test. Chef Bruno from Paris led five Le Cordon Bleu alumni challenged past and present Materchef contestants to a cook-off. It was a great contest, with our chefs and alumni showcasing just what Le Cordon Bleu can teach you in the kitchen. A fantastic opportunity for Chinese aspiring chefs to get a chance to learn more about what Le Cordon Bleu has to offer.

The five alumni are:

  • Li-Ting Chung (Sammi), Taiwan - Le Cordon Bleu Sydney, Cuisine Diplôme & Patisserie certificates 2003 - Owner, A Place Restaurant; founder of C’est Nous / Taiwan
  • Bonnie So, Hong Kong - Le Cordon Bleu Paris, Grand Diplôme, 1996 - Owner and Chef, Chez Les Copains Restaurant; food writer and cooking instructor in Hong Kong
  • Alexandro Youri Hamacher, Mexico – Le Cordon Bleu Mexico/Paris, Grand Diplôme, 2004 - Executive Chef at the Marriot City Centre Hotel in Shanghai
  • Daniel Menezes, British - Le Cordon Bleu London, Cuisine Diplôme & Patisserie certificates 1996 - Director of Regional Development, Eurochef China
  • Weimar Gomez (Colombian) - Le Cordon Bleu Paris, Grand Diplôme, 1995 - Executive Chef, Four Seasons Hotel Pudong Shanghai
 
Le Cordon Bleu Istanbul official opening
Turkey, March 6 2013

The official opening of Le Cordon Bleu Istanbul took place on March 6th following the signed agreement between Özyegin University and Le Cordon Bleu on July 2012.

» Read more

 
Indonesian Culinary Event enters Finals
Grand Final of Indonesia’s culinary event

The heat is definitely on in the kitchen in Indonesia, with the finalists of the Indonesian Culinary Event showcasing their skills for the judges. All captured on film, check out some of the fantastic cooking techniques that students put on display at our Facebook page, and let us know who you would vote for.

 
Alliance Francaise French Film Festival 2013
Le Cordon Bleu students and alumni showcase French flair

As part of the National French Film Festival, Le Cordon Bleu Adelaide took the opportunity to showcase our French cooking skills to over 400 fellow Francophiles at the recent cinematic premiere. With graduate student, Hsin from Astonish Patisserie, in charge of catering the French delicacies for the hors d’oeuvres, and our Adelaide students helping with all the service of food and drink on the night, guests were treated to the full Le Cordon Bleu hospitality. A great opportunity for our students, and a chance for Adelaide to see a snapshot of what they could learn from Le Cordon Bleu, made for a great night.

» View photo gallery

 
Student Professional Gastronomic Practise
Bachelor of Business students test their service skills

At Le Cordon Bleu, we believe it is important that all of our students understand the importance of service and all that is involved in providing service of the highest quality. For that reason, even our students in the Bachelor of Business are asked to put their cooking and table service to the test. This week, it was the Stage 1 students in Adelaide who had the challenge of preparing and serving Eggs Benedict to a room full of hungry patrons. Gaining an understanding of how the kitchen needs to work, and how service needs to be run, to be efficient and ensure all guests have what they need, on time, was a big challenge, but the students did a fantastic job.

» View photo gallery

 
Upcoming cookbook
“In the Kitchen with Le Cordon Bleu”

Look out for our most recent publication, “In the Kitchen with Le Cordon Bleu,” an exciting collection of 100 exceptional recipes contributed by the Chefs of Le Cordon Bleu. This book is the first in a series of cookbooks for people who want to treat their taste buds and make something extraordinary. From appetisers to desserts, the Chefs have chosen recipes that are inspiring, fresh, creative and delicious. Recipes were chosen based on a special ingredient, a unique blend of flavours or a creative application of technique. Ranging in difficulty from easy to more complex, the recipes selected offer unique challenges for cooks of all skill levels. We invite you to check it out here for yourself.

 
Catch the Mexican wave
Mexico has much more than burritos to offer

A tour of the gastronomic world of Mexico is a delightful and exciting experience. The diversity of products in each region, the indigenous gastronomic traditions and European influence on Mexican food makes for an extraordinary mosaic, in which sauces, tacos, tamales, enchiladas, chilaquiles, pozole, mole and stews, among many others, are part an endless list that you can savour across the major Mexican travel destinations.

Le Cordon Bleu, in partnership with Anahuac University, have been adding to this enticing gastronomic mix with the most advanced French cooking methods and techniques. A wonderful place to explore your culinary passion, consider the Le Cordon Bleu school in Mexico to further your cooking skills, and explore this amazing country.

 
Smoked salmon wrapped poached egg
Œuf poché en saumon fumé, salade de pousses d'épinards et vinaigrette à la moutarde à l

Why head out for breakfast when you can impress your guests with this classic combination of smoked salmon and poached egg, creating an impressively presented light lunch or starter, perfect start to a lazy weekend with the paper.

» View recipe

 
Clarifying butter
Technique

If you have ever wanted to know how to clarify butter, now is your chance, check out this handy how to video on clarified butter from our Chef. Often used in French classic cuisine, this is a tricky skill worth mastering.

» Read more

 
 
Upcoming Events
30th & 31st March
6th & 7th April 2013
Le Cordon Bleu attending Education Expo in Korea

Come and meet our Marketing team in Seoul.


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
Don’t ever be afraid to ask for help. People working in wine, from the winemaker, to the sommelier, to the shop assistant at your local wine store, love nothing more than being asked for their opinion, so please oblige them. Not only will you learn something about wine at the same time, but you will likely try something you wouldn’t have picked yourself – all a part of discovering the diversity of wine!
What do you think?
Which do you think is more popular – brunch or dinner?
Food Photo
Join our discussion on the Facebook page to tell us which you think is the winner.
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
» Email Us
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