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It was a night bathed in chocolate last week at the Le Cordon Bleu Sydney campus. Students from the Diplôme de Patisserie, as well as Bachelor of Business students in Hotel and Restaurant Management, held a special Chocolate Degustation Dinner for members of the hospitality industry.
It was a wonderful opportunity for students to explore their creativity and showcase their skills, exploring ways of incorporating chocolate into every course. And the 50 industry professionals in attendance were certainly impressed, both by the delicious food on show, as well as the high quality service.
It also gave students the opportunity to network with some of Sydney’s premier establishments including the Park Hyatt, Hilton, Four Seasons, Shangri-La, Intercontinental Hotel, Starwood, Hamilton, The Grace Hotel, Sofitel, Stamford Circular Quay, Merivale, Black Star, Sweetness Patisserie and MakMak.
Well done to all students, both in the kitchen and front of house!
Duck Samosa tarmarind dip - valrhona carraibe
Foie Gras Macaron - callebaut alto el sol peru
Gazpacho - cacao barry purity of nature alunga milk and single origin mexique
Peppered Tuna - cacao barry purity of nature coa
Spiced Cashew - cocoa nibs
callebaut white Chocolate 28%, paired with citrus and passionfruit
Brown Brothers Moscato
Mexican Mole style Beef
weiss fond litchu 64%
Seghesio, Zinfandel Sonoma County
valrhona kalingo and bahibe, callebaut gianduja
Piggs Peak Suckling Pig Shiraz Pokolbin NSW
valrhona dulcey chocolate, walnuts, pecans and floral honey
Pierro Semillon Sauvignon Blanc LTC 2011
Margaret River WA
chocolate panforte sienna style - cacao barry purity of nature inaya
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