Shinya Usami has gone a long way since graduating with a Grand Diplôme in 2005. Today, he is French Chef Jean François Piège’s right hand man, in his prestigious restaurant, Clover, located in Paris’s 7th arrondissement. As Le Cordon Bleu celebrates its 120th birthday, we decided to go and meet him, to look back on his career path, and find out his news.
Find out what Le Cordon Bleu Paris Alumni, Chef Darren Chin, owner of DC Restaurant, talks about young entrepreneurs in Malaysia
Ever wonder when was Le Cordon Bleu Malaysia launched? Find out more here !
Students exclaim in awe as Le Cordon Bleu Kobe Cuisine Chef, Jullian Pekle, scoops out a sphere of gazpacho and places it gingerly in a spoon. The liquid sits comfortably like a pearl of red tapioca, magically defying some very basic physics.
Le Cordon Bleu Australia are pleased to announce their partnership with The Australian Regional Tourism Network to support their 2015 Convention. This year’s Convention will be held in Victor Harbor, South Australia from Monday 19 - Thursday 22 October 2015.
After opening its doors in Paris in 1895 and London in the 50s, Le Cordon Bleu opened its third school in Europe and the chosen location was Madrid. In 2011, the first Spanish speaking school of the Le Cordon Bleu network in Europe started functioning.
Are you looking for an excuse to visit the home of the culinary arts? One of the main reasons people board the Eurostar or the Ferry and head for France in September is to celebrate gastronomy! So here’s how you can join them…
Following on from Le Cordon Bleu’s international success as a vocational educator, Australia initiated the first Le Cordon Bleu Degree in 2000. The first Le Cordon Bleu Degree in Restaurant and Business Management was delivered at the Regency campus of Le Cordon Bleu with another, the Master of Gastronomy commenced in 2001 in partnership with the University of Adelaide. This qualification was the ‘brainchild’ of Mr Grahame Latham, former head of the Regency Hotel School and Founding Director of Le Cordon Bleu Australia, with the last intake of students occurring in 2009. It was the first full-time, on-campus, higher education gastronomy program in the world.
The Ottawa campus commemorates this milestone with a two-day celebration in November 2015 inviting alumni from around the world and the awarding of the ‘Passion for Excellence Scholarship Award’. The scholarship is worth over $30,000 to an aspiring culinary talent.
Sunday 20th and Monday 21st September saw Le Cordon Bleu Sydney graduate, Mark Chew, battle it out in a live cook-off for the National Final of the 2015 Nestlè Golden Chef’s Hat Award. Mark, along with his team leader Adelene Stahnke both from the hip Bangladeshi eatery in Surry Hills, Bang Street Food, represented New South Wales. They were pitted against the country’s eight best junior chef teams at Fine Foods Australia, in purpose built kitchens.