If you have ever wanted a sneak peek into the culinary skills and delights of Le Cordon Bleu, then now is your chance. As of May 2013, Le Cordon Bleu, in association with TAFE SA, will be offering a select range of short courses at their Adelaide campus.
Le Cordon Bleu offers a Wine and Spirits initiation to all who would like to awaken their taste buds to enjoying wine. This introduction to the world of wine appreciation, is directed by French professionals and focuses on a variety of themes which are illustrated by specifically chosen wines.
Discover the video of the “Note by Note” dinner that was held last October at the Le Cordon Bleu school in Paris as part of the Haute Etudes du Goût.
The largest ever study of business start-ups in Australia has shown that educated entrepreneurs are more likely to thrive and survive than your average start-up business.
Le Cordon Bleu offers a Wine and Spirits program to all who would like to awaken their taste buds to enjoying wine.
Le Cordon Bleu International is proud to announce the 2013 Hautes Etudes du Goût scholarship, which will substantially help the successful applicant to attend one of Le Cordon Bleu’s most prestigious programs.
The seventh edition of Le Grand Tasting will be held at Carrousel du Louvre.
Thomson & Scott searches out beautifully crafted wines and champagnes for those who want to drink something rare and delicious but designed and delivered with a new, young and vibrant approach to wine.
Reflecting ongoing changes in the world of food and wine business over recent years, two new specialisations in Food Entrepreneurship and Wine Entrepreneurship are now available and will kick-off in early 2013. Using Northern Adelaide Institute of TAFE’s excellent facilities for wine-making and bottling, brewing, cheese-making, bread-making, small goods and confectionery, these new degrees are all about boutique and entrepreneurial small business.
GM foods, nitrates in the water used in drinks, salmonella in eggs, listeria in cheese, dioxin in chickens …a day doesn’t go by without the media terrorizing us. A jurist in gastronomy isn’t put off by food scaring. Jean Paul Branlard reveals an extract of his lesson, "Law, Food and Gastronomy" that is taught in Hautes Etudes du Goût program, to all who are interested in an introduction to this topic.