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!
Students commencing the Bachelor of Business (International Hotel Management) and Bachelor of Business (International Restaurant Management) at our Sydney ...
Singapore has made history at the 11th Gelato World Cup 2026, taking out first place for the very first time in the prestigious international competition. The ...
From the kitchens of Le Cordon Bleu Sydney to leading one of Sydney’s most distinctive Italian dining rooms, Jowoon Oh’s journey is defined by discipline, ...
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.
