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Christophe Lavelle Molecular Gastronomy Masterclass Le Cordon Bleu Sydney, 13th February, 2017 was delighted to host Christophe Lavelle a biomedical expert in Molecular Biology & Genetics and Physics. Lavelle showcased, to an audience of over 200 from the food and wine industry, culinary students, hospitality teachers and gastronomic amateurs, how applying a scientific approach to culinary phenomena has led to new influences in the culinary world! |
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2017 Olive Exposium Students from the Bachelor of Business Food Entrepreneurship program offered in Le Cordon Bleu Adelaide recently attended the national 2017 Olive Exposium (OE17). The expo, hosted at The Olive Centre, located in the beautiful McLaren Vale and home to Australia’s oldest olive growing trees dating back to 1837, looked at the latest issues facing the industry while talking with growers, researchers, retailers, suppliers, culinary experts and independent industry professionals. The OE17 provided a forum to take on some of the biggest issues faced by the olive industry and look at how to overcome the challenges these propose to people involved in the industry in practical, efficient and economically viable ways. |
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Master of International Hospitality Management Field Trip As part of their Orientation program, new Le Cordon Bleu Adelaide Master of International Hospitality Management students were treated to a full day exploring the beautiful Adelaide Hills. First stop was Cleland Wildlife Park, where students were able to take a walk on the wild side! Home to over 130 species of Australian wildlife, students were able to feed kangaroos as they lazed, wander the wetlands, see wombats, dingoes, emus, and have a photo with a Koala. Departing Cleland at lunchtime, our next stop was Hahndorf, a small town in the Adelaide Hills, famous for being Australia’s oldest surviving German settlement. Here students were treated to lunch at The Haus, before being given some free time to roam Hahndorf’s charming main street. From chutney, chocolate, fudge and apple strudel, to craft beers and boutique wines, all the flavours of the world come together in Hanhdorf! |
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Welcome and Networking Events Le Cordon Bleu Adelaide Culinary and Bachelor Students get to know each other over drinks and canapes. On Friday, 3rd February La Rambla Spanish Tapas Bar in Peel St, Adelaide, played host for another of our Le Cordon Bleu Adelaide Welcome and Networking Events. The event was for our new and continuing culinary students to mingle with staff and students alike, in an informal setting. There were 70 guests in attendance and no one went hungry with plenty of Spanish tapas to enjoy. The following week, on Friday 10th February, our Bachelor students enjoyed their own Welcome and Networking Event at The Gallery in Waymouth St, Adelaide. In a slightly different format to the culinary event, there was a short awards ceremony where bronze and silver pins were presented to eligible students in recognition of their academic journey. |
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Adelaide Alumni Lucas Lee Bachelor of Business (International Hotel Management)
Master of International Hospitality Management Malaysian-born Lucas Lee brings the same focus to his work as he does to rock climbing, a favourite pursuit. It’s about conquering challenges. Lucas Lee graduated from Bachelor of Business (International Hotel Management) and Master of International Hospitality Management at Le Cordon Bleu Adelaide. He is Revenue Analyst for Astral Tower and Residence and The Darling at The Star, properties of the Star Entertainment Group. His advice: ‘Don’t hold back, take control of your career path and put in the work today to benefit your future. Demand something better; don’t fly under the radar, rather, make a point of asking for what you want, for example, management training. ‘Get a great mentor, someone who wants to invest in you, and develop a good work and personal relationship balance.’ |
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Technique: Macaronage Homemade traditional French macaronage by Le Cordon Bleu Chefs Second in the series, here's how to create French-style macaronage for macarons. Macaronage is the French meringue mixture used to create macaron shells. Macaroons, or the French macarons, are loved around the world for their simplicity and variety. The shells have a delightful chewy crunch that so many of us can't resist. |
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