Le Cordon Bleu Australia was delighted to celebrate Bastille Day at the beautiful Seppeltsfield Estate located in the world renowned Barossa wine region bringing French gourmands together for a day of indulgence in French cultural and culinary delights.
Le Cordon Bleu Adelaide showcased a number of cooking demonstrations for the culinary enthusiast along with Junior Sous Chef activities with a photo booth to capture their culinary moments! Live cooking demonstrations were well received with award winning Chef Derrick Casey preparing Salmon Mi-Ciut Sous Vide followed by Pâtissier Jenni Key demonstrating the intricacy of creating the famous French Croquembouche. The cooking theme continued as young petite chefs were invited to demonstrate their cupcake icing skills!
For Shreyas Aher, studying at Le Cordon Bleu Adelaide was a natural next step in a hospitality career already shaped by some of the world’s most respected ...
Elevate your home cooking with this recipe from Le Cordon Bleu Australia alumnus Joachim Lim, Head of Culinary Operations at Lucas Collective.
Brisbane continues to grow as one of Australia’s most exciting culinary destinations and studying at Le Cordon Bleu Brisbane places students right in the heart ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.
