Recent changes to the Canadian Student Visa Program now permit international students to work up to 20 hours per week while studying in Canada. Additionally, these students may also work full time in between school terms.
Following the success of the 2013 contest this online competition will run in three stages and offers students, Chefs and apprentices from the culinary industry the opportunity to participate and showcase their skills in an effort to win one of five exclusive scholarships to global Le Cordon Bleu campuses. All applicants must however be under 35 years of age with less than 5 years demonstrated experience in the industry to apply.
This year's Independence Day celebrations in Wellington had a USA culinary theme. Le Cordon Bleu New Zealand was very honoured to be a part of this prestigious event!
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.
Le Cordon Bleu Australia has been approved as one of only 19 Non-University participants in the Streamlined Visa Processing (SVP) program, an initiative of the Department of Immigration and Border Protection to help make Australia a destination of choice for Overseas Students.
The official signing ceremony of the new agreement between Le Cordon Bleu and Central Food Retail took place on November 15th 2013. This agreement heralds a key new partnership in retail between these two impressive brands. A range of Le Cordon Bleu’s gourmet foods and products will now be avaliable in Thailand, sharing the fine appreciation of gastronomy and L’Art de Vivre, the art of living well.
The official signing ceremony of the new agreement between Le Cordon Bleu and Ateneo University de Manila took place on November 8th 2013. This agreement heralds a new partnership that will offer students the opportunity for a premium education in hotel, entrepreneurship and restaurant studies.
On the 30 Sep at National Kaohisung Univeristy of Hospitality and Tourism the final nervous contestants in this long running competition fought it out against each other to determine the final four winners of the Le Cordon Bleu scholarships. Our esteemed judges from the semifinal met once again to inspire, demonstrate and finally judge the finalists dishes.
It’s time for healthy eating – with style and taste. The Heart and Stroke Foundation’s Health Check program and Le Cordon Bleu Ottawa are partnering this fall to offer healthy cooking classes. The focus of these classes is to teach Canadians how to prepare healthy meals using classic French culinary techniques. The recipes were created specifically by Le Cordon Bleu to meet the Health Check nutrient criteria developed by the Foundation’s registered dietitians, based on Canada’s Food Guide.
As part of the programme of training and exchange of the Department of Commerce and Ministry of Economic Affairs in Taiwan, Le Cordon Bleu is excited to announce a two week programme of demonstrations and workshops for restaurant entrepreneurs and Chefs.