Cooking demonstration at Bonjour Barossa, Adelaide
10 July 2016
Le Cordon Bleu Australia is extremely excited to be participating in the inaugural "Bonjour Barossa" event being held at the beautiful Seppeltsfield Estate.
This event suitably aligns with our Parisian history which dates back to 1895 as one of the world's most prestigious providers of culinary art education. Today Le Cordon Bleu, has extended its educational reputation to also include contemporary molecular cuisine research, as well as professional undergraduate and postgraduate programs in hospitality, tourism and event management.
Le Cordon Bleu will be located in the 1877 Distillery via the 1920's Vintage Cellar showcasing a number of cooking demonstrations for the amateur cook or culinary enthusiast along with Junior Sous Chef activities with a photo booth to capture their culinary moments! Cooking demonstrations will commence at 11.30am by award winning Chef Derrick Casey - Salmon Mi-Ciut Sous Vide with tasters to follow. At 2.30pm Pâtissier Jenni Key will demonstrate the intricacy of creating the famous French Croquembouche.
An assortment of Le Cordon Bleu-branded culinary arts products will be available for sale, including our famous Cook's Bible and Chocolate Bible cookery books - loaded with classic Le Cordon Bleu recipes developed by our Masterchefs.
11:30am Cooking Demonstration by Chef Derrick Casey
2:30pm Cooking Demonstration by Pâtissier Jenni Key