Next month, Le Cordon Bleu Adelaide students of the Advanced Diploma of Hospitality Management will be hosting a Patisserie afternoon tea to welcome our latest students for an upcoming cuisine course. In order to bring new students together, get a feel for the campus and introduce everyone to the Le Cordon Bleu family, current students have the opportunity the put their patisserie skills into action and showcase their delectable creations for all to enjoy.
Have you ever wondered what it's like to study at the prestigious Le Cordon Bleu Adelaide School of Culinary Arts & Sciences? For the first time since COVID-19, Le Cordon Bleu Adelaide will be hosting a Taste of Le Cordon Bleu on 24th June 2021!
Join us for an information evening with speakers from the Le Cordon Bleu lecturing team, a cuisine and patisserie demonstration and much more. Chat with staff and students about our programs, learn about our WIL industry placements with leading hospitality organisations, and discuss potential graduate employment opportunites.
Certificate IV in Patisserie students of Le Cordon Bleu Brisbane have put their skills to the test with the preparation of incredible Chocolate Showpieces. Taking great care and practising their eye for detail, the students explored various chocolate techniques such as moulding and spraying, to create an edible work of art.
For a creative challenge, Brisbane Patisserie students had six hours to create an artistic chocolate display centre piece, based on their own ideas to create. From lotus flowers to Minions, this very challenging but rewarding exercise allowed budding Le Cordon Bleu Pastry Chefs the opportunity to be creative and present a showpiece that is truly unique and skilled.
Brisbane Campus students and lecturers visited the Gallery of Modern Art (GOMA) for a presentation of their WHS practices and policies. This provided students with the opportunity to learn from the gallery’s WHS Manager, Craig Jamieson, and the Executive Chef who outlined some of the strategies that they follow to minimise and protect their employees from injuries. Exploring risks and hazards within the kitchen and throughout the gallery, the presentation gave valuable insight into procedures which ensure that all employees are aware of how to work safely.
Le Cordon Bleu Melbourne has just launched an evening short course, Les Fondements de la Cuisine, on Wednesday 26 May. Over five exciting weeks, participants are exploring hands-on cooking techniques and specialty skills in cuisine and taking their abilities to the next level. Food enthusiasts have the unique opportunity to learn from the Technical Director of Le Cordon Bleu Australia, Chef Tom Milligan and immerse themselves in the world of gastronomy.
Missed out? Register your interest for Melbourne's upcoming 5-Week Evening Patisserie Course:
Following the success of the Great Chefs Masterclasses, Le Cordon Bleu Melbourne welcomed another talented chef for a cooking demonstration by Chef Kevin Nguyen. Kevin is the owner of Le Feu Hospitality Group, which comprises of three local Victorian restaurants: Leu Feu Dining, Burgette and Pot au Pho. After studying Western/Asian cookery, Kevin has over 12 years international hospitality experience and prior to opening his restaurants, was Head Chef at Jardin Tan restaurant in the Melbourne Botanical Gardens, owned by the well-known Australian Chef, Shannon Bennett. Kevin cooked a number of impressive dishes to demonstrate his skills, including Crab Consomme, Rocket Spring Rolls, Crab Raviloli and accompanying sauces.
This month at Le Cordon Bleu Sydney, we are proud to share one of many great success stories which come about from our students as they explore opportunities beyond their studies with Le Cordon Bleu.
Congratulations to Le Cordon Bleu Sydney Alumni Sushma Suryanarayana on her new job as a Commis Chef at Oncore! Opening at Crown Sydney next month, Oncore is the first international restaurant owned by the award-winning Chef Clare Smyth, who is the only female British Chef to hold three Michelin stars, has worked under Chef Gordon Ramsey and appeared on shows such as MasterChef and Saturday Kitchen. Sushma will be working with Head Chef Alan Stuart, who along with Clare Smyth has worked at Restaurant Gordon Ramsay and Oncore’s sister-restaurant Core.
Sushma graduated with a Le Cordon Bleu Grand Diplome in 2019. With much excitement, we wish Sushma all the best for her culinary career and Le Cordon Bleu is looking forward to seeing many great things in her future!
Are you a Le Cordon Bleu Australia Alumni? Join our growing hospitality network as a free Hosco member:
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