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Le Cordon Bleu Newsletter
Australia: Sydney, Adelaide & Melbourne
Issue: April 2014
Le Cordon Bleu set to open new school in Brazil
Sydney’s Best Hot Cross Buns
Le Cordon Bleu Sydney on the menu
Chocolate coated goodness for Gourmet Traveller
World Gourmet Summit recognises Pastry star
Graduate first-ever to sweep Canadian Intercollegiate Chocolate Competition!
Vanilla panna cotta with basil-infused citrus fruits
Peel and segment orange
Le Cordon Bleu set to open new school in Brazil
Rio de Janeiro school to open soon

Le Cordon Bleu is extending the reach of the tradition of French culinary arts to another destination in South America, with the scheduled opening of a new school in Rio de Janeiro, Brazil.

The school, scheduled to open in early 2015, will provide a custom-made 2 year culinary apprenticeship program for entry level students and apprentices who wish to develop the skills, knowledge and work related values required to operate in either the commercial, industrial or retail catering industry, commercial kitchens and ethnic restaurants.

» Read more

 
Sydney’s Best Hot Cross Buns
Easter is looking much tastier thanks to Alumna Gena Karpf

Accordong to Good Food Magazine, alumna Gena Karpf, and her bakery Sweetness the Patisserie were named among nine of Sydney’s best Hot Cross Bun makers.

Ahead of Easter weekend, and thanks to this wonderful review by Good Food Magazine, Gena sold more hot cross buns in one day than she did all of last year!

» Read more

 
Le Cordon Bleu Sydney on the menu
Enjoy your next meal at the Ambassador Restaurant

The Ambassador Restaurant at the Le Cordon Bleu Sydney campus has a new set of menus and new times to enjoy a meal, whether it’s lunch or dinner. So the next time you are thinking of dining out, maybe give it a thought, and support the students of Le Cordon Bleu.

» Check our Facebook Page for menus and times available

 
Chocolate coated goodness for Gourmet Traveller
Alumni chocolate shop Kakawa recognised

Alumna Jinsun Kim and husband David Ralph knew what they wanted when they opened Kakawa, somewhere they could turn the finest single-origin cacao they can find into the likes of rich chocolate spread, dark chocolate ice-cream sandwiches, chocolate-and-honeycomb slabs and a next-level peanut praline bar that'll put the Snickers on notice. 

And that is just what famed foodie bible Gourmet Traveller has recognised them for, in their list of the best chocolate shops in Australia - congratulations!

 
World Gourmet Summit recognises Pastry star
Alumna Joanne Yeong nominated for Pastry Chef of the Year

Alumna Joanne Yeong, now running her own bakery Cake Crisis central in Malaysia, has been recognised for her Patisserie skills in Singapore’s World Gourmet Summit. While she didn’t win this time, she was up against some of Asia’s best Pastry Chefs, including representatives from MGM Macao, Mandarin Hong Kong, Rosewood Beijing and JW Marriott Thailand, so a wonderful achievement for her skill and dedication to her craft.

 
Graduate first-ever to sweep Canadian Intercollegiate Chocolate Competition!
Le Cordon Bleu Ottawa

Elisa Pinto, a recent Le Cordon Bleu Ottawa graduate from Brazil, competed against 4 other schools across Ontario in the Intercollegiate Chocolate competition last weekend. Judged by competitors of the World Chocolate Masters in Paris, Sergio Shidomi (Old Firehall Confectionary) and Oliver Tribut, (Ecole Hoteliere de la Capitale) Elisa was the first in the competition’s history to achieve first place in all of the following categories:

  • Best Artistic Showpiece
  • Best Bonbon – Dipped
  • Best Bonbon – Moulded
  • Best Chocolate Plated Dessert

» Read more

 
Vanilla panna cotta with basil-infused citrus fruits
Panna cotta vanille et agrumes infusés au basilic

This is a light panna cotta made using a combination of milk and cream. The infusion of vanilla and cardamom in the panna cotta marries with the citrus fruits and basil creating a simple aromatic and fresh dessert which can be made ahead of time.

» View recipe

 
Peel and segment orange
Technique

This month, discover Le Cordon Bleu Chefs' technique for peeling and segmenting an orange!

» Read more

 
 

Upcoming Events

10th May 2014
Le Cordon Bleu go to Portugal
Le Cordon Bleu and O Talho host a culinary demonstration and presentation on our leading culinary network in Lisbon on 10th May 2014.

18th May 2014
Art of Pâtisserie: Share Food Competition
If you live in Indonesia, and you are under 25, then now is the time to indulge your passion for Pâtisserie. Take part in the Art of Pâtisserie: Share Food Competition and you could win one of three big prizes.

21st - 24th May 2014
Le Cordon Bleu counselling sessions in South & West India
Our Le Cordon Bleu India representative will be travelling around in South & West India. 

16th May - 3rd June 2014
Le Cordon Bleu counselling sessions in North & East India
Our Le Cordon Bleu India representative will be travelling around in North & East India. 

30th May -1st June 2014
Melbourne Good Food and Wine Show

Come and see the team at The Melbourne Good Food and Wine Show. Visit us at the Melbourne Convention & Exhibition Centre to enter the world of Gastronomy and French culinary techniques.

Testimonials

James Spinkston, Australia
Chloe Rickaby, Australia
Current Student
Bachelor of Business (International Hotel Management)
Bachelor of Business students

Ian Zheng, China
Yige (Evan) Li, China
Alumnus & Current Student
Bachelor of Business (Hotel & Resort Management)
From Orient
» Watch more videos

LCBA Alumni?You are a Le Cordon Bleu Alumni and would like to share your passion and success story with our readers?
» Email Us

Contact LCBA
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
MELBOURNE
» Email Us


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