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Le Cordon Bleu students learn from the best! Executive chef, Ben Shewry, from Attica takes Le Cordon Bleu students for a Masterclass. Mistakes are never a sign of failure they are a means to learn. All the best goals are meant to be hard to achieve - that's what makes the eventual success all the more worthwhile. This month, Le Cordon Bleu Melbourne students received important insights into what it takes to turn a passion into a successful career, when hosting renowned chef Ben Shewry. Ben was in attendance to lead September's masterclass session at the Le Cordon Bleu Moorabbin campus demonstration kitchen. |
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High Praise Ganesh, a student in the Advanced Diploma of Hospitality at Le Cordon Bleu’s Sydney campus, was the runner up for the Best Chocolate Dessert in the Mitchelton Wines & Callebaut Competition as part of the inaugural Mitchelton Winery Chocolate Festival. Ganesh’s entry was an entremet, a rich creamy milk chocolate multi-layered cake with apricot mousse, coffee jelly and pumpernickel pannacotta. Entitled ‘Callebaut Arriba Single Origin Couverture Inspiration’, the cake earned high praise from judges, headed up by Chef Pascal Janvier, Chocolatier and Pastry Chef at F. Mayer. |
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Celebrity Alumni Dato' Fazley Yaakob conducts a grand performance in cooking & singing Alumnus Chef Fazley Yaakob took some timeout to visit Le Cordon Bleu Sydney. To the great delight of the students, Chef Fazely created a dish from his latest cook book “my Sucre story” Daging Salai bersama Éclair Panggang or Smoked Beef with Toasted Éclair, with the assistance of Le Cordon Bleu’s acting head chef of cuisine Steven Belcher. Dato’ Fazley, completed his basic and intermediate pastry studies at Le Cordon Bleu Malaysia and then when onto complete his superior level at Le Cordon Bleu Paris. |
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Open Days in Adelaide and Sydney Showcasing Le Cordon Bleu’s expertise. This month, our schools in Sydney and Adelaide hosted their annual Open Day. Providing a great opportunity for prospective students, friends and their families to come to see the Le Cordon Bleu campus facilities, meet the chefs, students, lectures, and staff. The Open Days attracted big numbers to the events which showcased sugar work & chocolate work demonstrations by master chefs; oyster shucking; marzipan sculpturing by students; as well as number of cooking demonstrations. Interactive and sensory tours were conducted in Adelaide where guests also had the opportunity to view the cheese academy, brewery, patisserie kitchen, training bar and cuisine demonstration kitchens. |
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Atout France Workshop in Melbourne & Sydney Recently Le Cordon Bleu Paris participated at in-bound tourism to France workshops organised by Atout France - the French government agency for tourism. These workshops were held in Sydney and Melbourne as bi-annual promotions showcasing French touristic organisations and tourist destinations, especially in Paris. Between 400 and 600 travel agents in Sydney and Melbourne attended the event to get the latest information on attractions and services available to visitors to France and in particular its capital. As a first-time participant, Le Cordon Bleu Paris sought to promote its wide range of short courses to visitors to Paris who have an interest in food. As most travel agents observed, gastronomic tourism is now a major aspect of leisure travel and is growing exponentially - especially in destinations such as Paris. Beyond simply enjoying classic French food, visitors to France are increasingly seeking more direct engagement with food preparation in an interactive mode. Staff at Le Cordon Bleu Australia can facilitate enquiries and enrolments into culinary short courses for visitors to Paris. |
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Le Cordon Bleu students cater Broadcast Awards YouTube hosts large video streaming event. Earlier this month, YouTube hosted an annual awards and recognition event called 'Broadcast', which took place at the Hordern Pavilion (located within the grounds of old Sydney showground). Famous YouTube stars from channels such as My Cupcake Addiction and How To Cook That, were amongst more than 1000 guests in attendance. Staff at Le Cordon Bleu Sydney students were offered the opportunity to work alongside Pearl Catering, who were in charge of food and drink for the event. Pearl Catering is the preferred caterer for many of Sydney’s key event venues, and in recent times have been working closely with Le Cordon Bleu students who have proven themselves by demonstrating a high level of professionalism and skill when working in such fast paced environments. |
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Career Services Industry Appreciation Event Acknowledging our Industry Partners Le Cordon Bleu Sydney hosted a gathering for 40 key Industry Partners at Nel’s Restaurant for an Appreciation and Networking Lunch. The gathering was represented by industry partners from Adriano Zumbo, Four Season Hotel, Qantas, IHG, Keystone Group, Park Hyatt and Sofitel to name just a few. Their continuous support in facilitating a learning environment for Le Cordon Bleu students throughout industry placement is recognised as a key element to the success and foundation of the Work-Integrated Learning program. |
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Alumnus Christopher Toh Malaysian Christopher Toh took up the Le Cordon Bleu Adelaide degree knowing it would help advance his career, taking him from cuisine and into the business side of hospitality. For the past three years he has been Associate Director-Financial Planning & Analysis at Singapore’s iconic Marina Bay Sands Hotel & Casino. ‘Le Cordon Bleu gave me a firm foundation preparing me for hospitality and business as a profession’, says Christopher Toh. Despite the radical change in career direction over the years, Christopher says that cooking remains a passion and he loves to cook for friends and family in his free time. ‘I always remind myself to be humble and respect everyone and everything that comes into my life as there is always a purpose’, he says. |
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French Minister of Foreign Affairs prioritizes education in Gastronomy, Hospitality and Tourism Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes was delighted to host a cocktail party, in the premises of the new Paris Institute on 1 September, rounding off Ambassadors’ Week. During the event, Mr. Jean-Marc Ayrault, Minister of Foreign Affairs and International Development, was given a tour of the institute alongside its president, Mr. André J. Cointreau. The Minister spoke with Le Cordon Bleu students and members of the institute’s teaching team, in the presence of all the heads of diplomatic missions who were together as part of Ambassadors’ Week. This event highlights the importance M. Ayrault attaches to the ongoing strengthening of training in the tourism field. “Careers, specifically in the field of gastronomy, showcase an image of French excellence and therefore contribute to making France ever more attractive. |
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Recipe of the month Peach domes Le Cordon Bleu Paris Chefs suggest an elegant and refreshing peach flavoured dessert for a change of seasons. A ray of sunshine on your plate. |
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