Why Hilton Sydney employs Le Cordon Bleu graduates
Over 100 Le Cordon Bleu students have undertaken industry placement (Work Integrated Learning) at luxury five-star Hilton Hotel in Sydney since 2011.
If like us, gratification can be had in admiring prettily assembled food to bookmark for cooking inspiration, you would have come across Samantha Lee, an iconic Malaysian Instagram food artist. For those who have not had the pleasure of ogling her quirky edible art, get acquainted. The mother of two started creating cartoon-inspired dishes in 2008 to get her daughters to eat healthy, and in 2011, she posted her plated works-of-art on Instagram, which garnered a viral storm on social media. 
@leesamantha
Today, with her children a little older and acknowledged as an international food artist, Samantha continues to refine her culinary talent, having recently earned a Le Cordon Bleu certification.
Over 100 Le Cordon Bleu students have undertaken industry placement (Work Integrated Learning) at luxury five-star Hilton Hotel in Sydney since 2011.
The programme is aimed at students with Culinary Arts training or who have worked in cuisine or pastry and want to become entrepreneurs. Graduates will possess ...
Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, has been working on a phenomenal project of recreating the ...
Le Cordon Bleu Adelaide’s second Career Services Fair for 2017 had an excellent turnout with 119 students and alumni and 25 industry partners attending. ...
Le Cordon Bleu Sydney celebrated 21 years of graduating students from the Sydney Institute with an elegant Alumni event at the Art Gallery of NSW. Starting out ...
Her visit to The Langham, Melbourne changed everything. Lien already had a double degree in Marketing and Science, and had been searching for employment. ...
Le Cordon Bleu alumnus Anthony Junha Shin has gone from culinary student to lecturer in only a few short years. He is now a Commercial Cookery Chef Lecturer at ...
Ever since he was a child, boulangerie has been all Chef Somoza has ever wanted to do. He took his first steps in the field learning his craft alongside One of ...
Kneading is very important to distribute the yeast and allow gluten to develop. Watch this short video to understand the baking technique.
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