Bienvenue to Le Cordon Bleu Australia

Welcome to our new Culinary and Bachelor students.

On Wednesday, 11th January, Le Cordon Bleu Adelaide treated our new Culinary and Bachelor students to a day out in the beautiful Adelaide Hills. The sun was shining and it was a glorious 24 degrees, making it a very comfortable day for students and staff to interact, while exploring this stunning region of Adelaide.

The cohort of 70+ students from Le Cordon Bleu Melbourne enjoyed as part of Orientation Week a day of wine tasting and lunch at the beautiful Yarra Valley, Victoria's premier wine region.

Le Cordon Bleu Sydney hosted over 50 commencing bachelor degree students with a cuisine on Sydney’s beautiful harbour, followed by a fun visit to the Taronga Zoo.

It was a fun day out for staff and students.

Talking with Industry: Partnerships creating work ready graduates

Why integrating your learning into the workplace is so valued by employers

Over the next few editions of our monthly enewsletter, Le Cordon Bleu Australia’s Career Service team will present a series of articles & video interviews from our valued industry partners on the key elements of connecting employers with work ready hospitality students.

Le Cordon Bleu has developed over the years a number of outstanding industry partnerships, to provide an insight as to what they are looking for in those they hire, and why they value Le Cordon Bleu students; what qualities they value about them, and perhaps even uncover some other trade secrets along the way. We had the privilege of interviewing Julien Pouteau, Executive Chef, QT Hotels and Resorts, where over the years we have been fortunate enough to have a number of students work with this employer.

Listening to Julien talk, it is clear to see that he places great value on the combination of theory and practice, both in the classrooms and out in industry during work placements, that Le Cordon Bleu offers its students as part of their programs.

A demonstration of Molecular Gastronomy by Christophe Lavelle

13th February 2017 at Le Cordon Bleu Sydney

Christophe Lavelle has a master degree in Physics and a Ph.D. in molecular biology. As a research scientist at the CNRS (French National Center for Scientific Research) in Paris, he works at the Communication Science Institute, dedicated to food studies. He is the author of more than 50 research papers and book chapters and co-authored several scholar and professional books on cooking skills and technology. He is also an instructor of the Hautes Études du Goût (Advanced Studies in Taste, Gastronomy and the Art of Fine Dining) programme, a unique and multidisciplinary programme that encompasses the many facets of the world of gastronomy, at Le Cordon Bleu Paris.

This demonstration will:

• Examine the principles of molecular gastronomy
• Explain how applying this scientific approach to culinary phenomena has led to new influences on cooking practises
• Identify new trends in food pairing and note-by-note cuisine
• Explore other important scientific aspects in food production

Registrations are essential for this free event. Seating is limited.

La Chaîne des Rôtisseurs Victorian state competition

La Chaîne des Rôtisseurs, the international confrérie for the furtherment and support of gastronomy organises each year an international competition for young chefs. In Australia this involves state competitions leading to a national competition, the winner of which represents Australia internationally.

On 24th January the Victorian state competition was held at Crown Culinarium - the cooking school for Crown Hotels, in Melbourne. Six contestants each presented an entrée, main course and dessert based on specified ingredients. As sponsor of both La Chaîne des Rôtisseurs and the Young Chefs competition, Le Cordon Bleu Australia offered a $500 cash prize to the winner and a gift bag of Le Cordon Bleu-branded merchandise.

Le Cordon Bleu Melbourne Chef de Cuisine Brad French was one of the kitchen judges while Ken de Malllindine, Le Cordon Bleu Regional Manager for Victoria was appointed as one of four professional tasting judges.

The winner of the Victorian State competition will now go on to the national competition to be held in Adelaide in April this year. Le Cordon Bleu Australia will offer a $1,000 cash prize to the national winner.

Technique: Hollandaise sauce

Learn how to make a homemade traditional Hollandaise sauce by Le Cordon Bleu Chefs

In this new series of videos, our Chefs are sharing some of the classic French techniques we teach to more than 20,000 students on our programs around the world each year. To kick off the series, here's how to create a Hollandaise sauce.

Upcoming Events

Ever wondered what it’s like to study at the prestigious Le Cordon Bleu Australia cooking and hospitality school?

Our Le Cordon Bleu representatives will be attending education fairs. To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels.

Australia Events

13 February 2017, Sydney
A demonstration of Molecular Gastronomy by Christophe Lavelle

21 February 2017, Sydney
A Taste of Le Cordon Bleu Sydney

2017, Adelaide
A Taste of Le Cordon Bleu Adelaide

2017, Adelaide
Traditional Bread Baking Workshop

2017, Adelaide
Food Styling and Photography workshop