Melbourne, get ready for a mouth-watering five weeks of food and fun with Le Cordon Bleu Australia’s new, more advanced short course in Cuisine.
Les Fondements de la Cuisine stage II will take your taste buds on a global foodie adventure alongside our team of master chefs who have trained in kitchens across the world.
Ever wondered how to sous vide a stunning rainbow trout? Or perhaps create, from scratch, a creamy lobster bisque?
From seafood and soufflé to duck breast and fillet de boeuf, this course will ignite your passion for all things delectable.
And the best part? You don’t need to be Nigella to participate. This course is for amateur cooks and professional chefs alike, so come along, pop on your apron and we’ll help with the rest.