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Le Cordon Bleu Newsletter
Australia: Sydney, Adelaide & Melbourne
Issue: February 2014
Le Cordon Bleu Alumna named Asia’s Best Female Chef
Le Cordon Bleu Melbourne campus welcomes new Program Director
Indian Alumnus awarded Best Italian Restaurant
Le Cordon Bleu Master of Gastronomic Tourism hits 100
Jamaican Chef receives scholarship to Master of Gastronomic Tourism
Duck leg with horseradish mushroom dumpling in a sealed casserole
Prepare a Chantilly cream
Le Cordon Bleu Alumna named Asia’s Best Female Chef
Paris graduate Lanshu Chen, from Taiwan, recognised by industry

Lanshu Chen from Le Moût in Taiwan has been voted Veuve Clicquot Asia’s Best Female Chef, and her restaurant has been named the 24th best restaurant in Asia.

Chef Chen is known for her fusion of modern French food matched to her own culture, using Asian ingredients and searching for that balance between sweet, salty, bitter, sour and umami. With such detailed preparation, Chef Chen prides herself on immaculate presentation and service to match.

» Read more

Le Cordon Bleu Melbourne campus welcomes new Program Director
Robb Mason appointed to Victoria University campus in Melbourne

The Bachelor of Culinary Management Degree has a new Program Director in Robb Mason, a graduate of the Le Cordon Bleu Master of Gastronomy. Robb is passionate about all things food and is excited to nurture our students in Melbourne through their culinary management degree.

If you are in Melbourne, please extend your welcome to Robb and we look forward to his input to the Melbourne campus for Le Cordon Bleu Australia.

Indian Alumnus awarded Best Italian Restaurant
Times of India puts Hitesh Doultani’s restaurant at the top

Le Cordon Bleu Australia are thrilled to see Alumnus Hitesh Doultani be recognised by the Times of India for his Italian restaurant Diva - the Italian in the recent Food Awards in Delhi.

Hitesh, Owner of Diva, graduated from a Bachelor of Business (International Hotel Management), and has used his experience to bring fine Italian dining to Delhi with great success.

Our heartfelt congratulations go to Hitesh and his team.

Le Cordon Bleu Master of Gastronomic Tourism hits 100
Gastronomic course welcomes 100th student

The Le Cordon Bleu Master of Gastronomic Tourism, launched in May 2012, is celebrating the enrolment of their 100th student to the program.

Gastronomic tourism is fast becoming a booming industry and it seems there are plenty of people looking to develop and improve their skills.

The 2014 class intake will include students from businesses and countries as varied as Turkey, Jamaica, Australia, Malaysia and New Zealand, as well as backgrounds such as media, interior design, hospitality, event management, education and travel/ tourism.

» Read more

Jamaican Chef receives scholarship to Master of Gastronomic Tourism
Chef Randie Anderson from Montego Bay soon to begin online program

Executive Chef at the Montego Bay Convention Centre, Chef Randie Anderson is passionate about food, and it was this passion combined with his varied interests, such as social responsibility, that convinced Le Cordon Bleu of Randie’s suitability for the course.

Due to the online format, Randie is also able to study the course from Jamaica, whilst continuing his full time position at the resort. His employers are particularly supportive of Randie’s new education:

"He's got such talent and it's fantastic to watch his trajectory towards international culinary success." said Dittie Guise, General Manager of the Montego Bay Convention Centre.

We wish Randie all the best with the program and look forward to watching his future career.

Duck leg with horseradish mushroom dumpling in a sealed casserole
Cuisse de canard, dumpling au raifort et champignons en cocotte lutée, légumes rôtis

Discover the use of luting paste, a way to hermetically seal a lid using a water dough, « lut » , to cook a dish without any evaporation, preserving all the flavors. Also learn how to make dumplings, an anglo-saxon speciality of small balls of poached dough, made in this recipe with mushrooms and flavored with horseradish.

» View recipe

Prepare a Chantilly cream

Chantilly cream, a big favorite with food lovers, is extremely simple to prepare and will perfectly accompany a number of desserts. The key to success: Whipping cream, a very cold bowl and whisk that have been chilled in the refrigerator.

» Read more


Upcoming Events

1st & 2th Mar 2014
Meet Le Cordon Bleu London in Taiwan
Join our representatives and learn more about the renowned culinary diplomas taught at our London institute.

8th & 12th Mar 2014
2014 Europain Exhibition, France
Europain is a unique worldwide event showcasing solutions for baking, pastry-making and foodservice professionals. It is an ideal opportunity to find out about current trends in breadbaking, pastry, ice-cream and chocolate

15th & 16th Mar 2014
Romanian International University Fair, Romania
More than 100 educational institutions from 20 different countries will take part in the RIUF, presenting their activities in Romania and abroad, participating in seminars and workshops and providing expert advice on training and business.

15th - 20th Mar 2014
CIEET China International Education Exhibitions
To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team.

21st - 23rd Mar 2014
Cake Bake & Sweets Show
Sydney students Nancy Ho and Julia Taylor will be featured in the Delicious Kitchen.


James Spinkston, Australia
Chloe Rickaby, Australia
Current Student
Bachelor of Business (International Hotel Management)
Bachelor of Business students

Ian Zheng, China
Yige (Evan) Li, China
Alumnus & Current Student
Bachelor of Business (Hotel & Resort Management)
From Orient
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LCBA Alumni?You are a Le Cordon Bleu Alumni and would like to share your passion and success story with our readers?
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Contact LCBA
Free Call (Australia):
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Tel: +61 8 8348 3000
Fax: +61 8 8346 3755
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Tel: + 61 2 8878 3100
Fax: + 61 2 8878 3199
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