Le Cordon Bleu Sydney provided around 20 of our basic and intermediate patisserie students to volunteer at the event, assisting from marketing to cooking and preparation. It proved to be an invaluable experience for them; to just be a part of the occasion, see how it all takes place behind the scenes, and to build on their confidence. The InterContinental Sydney presented Smooth Chocolate High Tea Stands at The Cortile, inspired by the festival. One of our students completed their Industry Placement with The InterContinental Sydney and has continued to work there part time whilst completing their diploma.
On Thursday 10th September, Le Cordon Bleu Melbourne held its inaugural Open Day after enrolling its first cohort of students in July of this year. Guests were treated to two culinary demonstrations; one Cuisine and one Patisserie. Truffles were the theme ingredient for both – the fungus kind and the chocolate kind! They also enjoyed a lecture on truffle production in Australia and were given an overview to the gastronomy industry in Melbourne by two of the city’s leading chefs.
Le Cordon Bleu Sydney were fortunate to have a visit from renowned restaurateur, chef, blogger, and author Monish Gujral. His grandfather, Kundan Lal Gujral, is famed with inventing the ever popular butter chicken and dal makhani, and opening the Moti Mahal Restaurant. Monish has since kept his grandfather’s tandoori cuisine legacy alive by expanding the brand and launching a chain of restaurants.
We are used to saying that the stoves of haute cuisine are dominated by men, but Le Cordon Bleu Madrid’s reality it’s much more feminine.
For many of our chefs “eating seasonal produce is almost like a religion” and a way of life, so in our monthly series Taste the Season, we speak to Cuisine Master Chef and Head of Technical Cuisine, Eric Bédiat to find out what his favourite September flavour is.
The graduation ceremony of Le Cordon Bleu Paris students took place on September 18, 2015. The ceremony was held at the ‘Cercle de l’Union Interalliée’ with graduate’s family members and friends. On this special day, Le Cordon Bleu was honored to welcome Thomas Goval as class patron.
After 13 years in the banking industry, Lorna Fleming has given up her corporate life to follow her passion for baking; we speak to her to find out how she plucked up the confidence.
The final episode of the 2nd edition of MasterChef Brasil took place in September. Izabel Alvares is the lucky winner of this successful TV show in Brazil.
The 6th edition of the International Culinary Photography Festival takes place from 1 May to October 31 2015. The patron is the three star Michelin Chef Yannick Alléno, elected best Chef of the year by Gault & Millau. This year, the theme is “Feeding the planet, energy for life” in order to highlight the Universal Exposition in Milano 2015.
Editions Larousse and Le Cordon Bleu have once again pooled their knowledge and are delighted to announce the launch of the new 'Petit Larousse Chocolat' Collector's edition on September 22, 2015. This new book, which is dedicated to chocolate in all its shapes and forms, contains 170 illustrated recipes and includes 11 new illustrated recipes, 23 new photos and 1 chapter entirely dedicated to 17 techniques in chocolate decoration.