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The Many Flavours of Le Cordon Bleu

There is always something happening at Le Cordon Bleu. From student competitions to major festivals, we will bring you the latest news, videos and events from around the world.


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Newsletter: 120 year anniversary commemorative cakes, a career in food business

Find out what our students and staff are doing at the Adelaide, Sydney & Melbourne campuses from the Le Cordon Bleu Australia Newsletter

- Le Cordon Bleu 120 Year Anniversary Commemorative Cakes
- A career in food business
- Paris to Provence
- A Foodie’s Day Out
- Recipe: Pan Butternut and golden chanterelle tortellini

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120 years and counting
Le Cordon Bleu London - November 2015

In this month’s newsletter, read more about the event we organized to celebrate our 120th Anniversary, view the photo gallery and the video. Watch our Alumni John Whaite, Tess Ward, Hideko Kawa and Emil Minev as they remember their time as a culinary student.

With the festive season fast approaching, we also help you to find the perfect Christmas gift for your loved ones.

Finally, our chefs shared a delicious tortellini recipe with chanterelles and butternut squash and teach you the techniques on how to prepare a white chicken stock.
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Paris newsletter: discover this month's highlights
Dato’ Fazley Yaakob launches his cookbook in Paris, Meet Shinya Usami, Butternut and golden chanterelle tortellini, butternut and Parmesan cream, Christmas workshops, Le Cordon Bleu celebrates its 120th birthday, Hiroshima Sake Seminar for the Wine and Management and Restaurant Management programs students
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Newsletter: students competes The Australian Culinary Challenge, Food & Words

Find out what our students and staff are doing at the Adelaide, Sydney & Melbourne campuses from the Le Cordon Bleu Australia Newsletter

- Adelaide celebrating Le Cordon Bleu 120th birthday
- 2015 International Jeunes Sommeliers Competition
- Food & Words
- The Australian Culinary Challenge 2015
- Saikai in SA
- Cake Bake & Sweets Show
- Recipe: Baba with figs

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October newsletter: let's celebrate 120 years of excellence
Making of a recipe by Chef Franck Poupard, New “Le Petit Larousse Chocolat” Collector’s edition, Chocolate - Hazelnut Soufflé - Tartlets, New guest lecturer for the Hautes Études du Goût Program, Bread baking workshop in Paris, Young Talents Prize at the International Culinary Photography Festival, Baba with figs
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