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!
When Ronith Arlikatti joined the very first cohort at Le Cordon Bleu Melbourne, he knew he was taking a leap into something special. Today, he’s the Head Chef ...
Two of Le Cordon Bleu Adelaide’s rising stars, Wenqi Zhang and Matilda Birkholz, are set to represent South Australia on the national stage at Fine Food ...
The highly anticipated Victorian Trainee Patisserie Challenge returned to Melbourne in July, bringing together six teams from some of the state’s most respected ...
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