Yoshnaa (pictured here at La Bonne Table in Adelaide) joined Le Cordon Bleu Adelaide in July and is just about to complete her first 6 months in the Bachelor of Business (Food Entrepreneurship) program. She has been studying food production, communication, business finance, food and beverage management, wine appreciation and gastronomy. As per of her studies Yoshnaa was involved in the development and promotion of a boutique beer brand and enjoyed participating in excursions around Adelaide as part of her Industry Workshop.
On the 13th December 2015, Le Cordon Bleu London will be hosting an exclusive pop up at the Rosewood London Slow Food Market.
On Wednesday November 4, 2015, Mr Hajime Furuta, Governor of the Gifu Prefecture in Japan, Mr André Cointreau, President Le Cordon Bleu International, a delegation from the Gifu Prefecture and Le Cordon Bleu Paris team, were honoured to welcome His Excellency Mr Yoichi Suzuki, Ambassador of Japan in France, Chefs and people from the gastronomy world in Paris for a Hida beef demonstration.
This year, Le Cordon Bleu is celebrating its 120 years anniversary! Few Culinary Arts establishments have a history as fabulous as that of Le Cordon Bleu.
In a busy month, Le Cordon Bleu featured last weekend at the Paris to Provence Festival Français de Melbourne. Now in its sixth year, Paris to Provence is a celebration of all things French, with a strong focus on food and wine.
Le Cordon Bleu participated recently (12-15 November) at Taste of Melbourne – a food and wine event now in its eighth year – held outdoors on the banks of Melbourne’s Albert Park Lake. The event featured over 50 food and liquor outlets and service providers related to the food industry. Among the restaurants present was Pastuso whose chef, Alejandro Saravia, is an alumnus of Le Cordon Bleu Peru.
Make your foodie dream come true with a Le Cordon Bleu Bachelor of Business (Food Entrepreneurship)! This three year undergraduate program, based out of Adelaide (South Australia), includes two six-month placements working in food-related businesses and all the food business management skills to help you succeed in your career. Gain a better understanding of food history, food and wine pairing, food production and merchandising, as well as important skills like leadership, management and ethical business practises.
Last week our Intermediate and Superior Cuisine students put their training and skills to the test. Four amazing lunches, followed by four stunning dinners were prepared by our students, all under the leadership and guidance of our Chef de Cuisine team
On Saturday 7th November 2015 Le Cordon Bleu New Zealand, in conjunction with our good friend Chef Laurent Loudeac from the award winning Museum Hotel, had the greatest of pleasure in creating and serving Her Royal Highness and esteemed guests at the SPCA in Wellington, during the recent royal visit to New Zealand. Guests were treated to a selection of afternoon delights, including a modern take on the now infamous Coronation Chicken, as served at HRH Queen Elizabeth 2nd’s coronation back in 1953. Chef Paul Dicken and four slightly nervous students, represented Le Cordon Bleu with aplomb! It has been a long time since Le Cordon Bleu had the privilege to prepare and serve canapés to the British Royal family and they did a marvellous job.
Le Cordon Bleu Ottawa in association with Restaurants Canada, and Canada’s 100 Best Restaurants commemorated Le Cordon Bleu’s 120th Anniversary with the awarding of its ‘Passion for Excellence’ Scholarship Award on Saturday evening to aspiring culinary talent, Amanda Coccimiglio.