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Recipe of the month Bittersweet glazed duck breast, crispy polenta, rhubarb The richness of the duck is complemented by the sweet and sharp poached rhubarb. These contrasting flavours are heightened by the bittersweet glaze whilst the fried polenta adds a crispy finish. |
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Great Australian Chocolate Cake Competition Le Cordon Bleu students shine at the Great Australian Chocolate Cake Competition Under the banner of The Leura Harvest Festival, on May 1st 2016, baking enthusiasts, industry professionals, students, and chocolate cake loving children, were brought together to compete in the inaugural Josophan’s Fine Chocolates Cake Competition. Le Cordon Bleu Patisserie students were eager to showcase their artistic & creative skills as highlighted in their decoration and presentation of cakes. |
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Nicholas Jonathan Machado Student Response Always follow your heart, your mind will eventually learn to catch up. Never regret not doing something. Stand proud and have pride in what you've achieved... opening words by graduate Nicholas Jonathan Machado at this month’s Le Cordon Bleu Sydney Graduation. The student response address given by Nicholas inspired other graduates as he spoke about being driven to achieve your dreams saying “never stop dreaming, no matter how big. Keep working towards making all your dreams come true. Don’t let anyone tell you that you can’t do something and make sure you enjoy chasing those dreams”. |
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Sydney students cater event for 4,000 guests Gaining experience while studying with Le Cordon Bleu is one of the many valuable skills students learn. Le Cordon Bleu Sydney students from the culinary and bachelor degree programs joined Troy’s Hospitality Group to cater for 4,000 guests from a global marketing company at the Sydney Olympic Show Ground recently. Catering for such a large group gave our students the opportunity to experience firsthand the pace and excitement of a large event. |
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Justin Silverthorn Le Cordon Bleu Australia & Paris Alumni Story A true Le Cordon Bleu graduate having studied the Grand Diplôme in Paris followed by the Bachelor of Business (Restaurant & Catering Management) & the Graduate Certificate in Gastronomy with Le Cordon Bleu Australia. Having made the successful transition from the kitchen (as a full-time chef) to business (international hospitality consulting), United-States born Justin Silverthorn is one of a rare breed. He attributes Le Cordon Bleu with opening doors he had not previously thought possible. Justin Silverthorn is founder and principal of Advanced Foodservice Solutions International, which has offices in Washington and Philadelphia and Sao Paolo, Brazil. The business provides food service design and management consultancy services for a vast array of immerging hospitality markets. |
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