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Le Cordon Bleu Newsletter
Australia: Sydney, Adelaide & Melbourne
Issue: March 2014
Le Cordon Bleu Australia receives SVP status
The sweet side of Le Cordon Bleu on show
Paris alumni named Asia’s Best Pastry Chef
Most influential in South Australia for Alumnus
Business on the side keeps Adelaide student comfortable
Le Cordon Bleu helps Alliance Française celebrate
A peek inside Muratti Patisserie
Lunch on the Terrace for Sydney students
Roast poussin with pearl barley, apple and blackberry agar-agar jelly pearls
Kneading dough
Le Cordon Bleu Australia receives SVP status
Streamlined Visa Processing for Le Cordon Bleu international applicants

Le Cordon Bleu Australia is now an approved educational provider under the Streamlined Visa Processing (SVP) immigration program for their higher education Bachelor and Master degrees offered in Australia.

Effective 22nd March 2014, international students applying to study at the Le Cordon Bleu Adelaide and Sydney campuses will be eligible for Streamlined Visa Processing (SVP), whereby the Department of Immigration and Border Protection (DIBP) will process all higher education (sub class 573) student visa applications under a low migration risk criteria.

For most applications this means faster processing times required for their visa application. However, the SVP arrangements require Le Cordon Bleu Australia’s offices to rigorously assess each applicant’s intentions as a genuine temporary entrant (GTE) to Australia.

» Read more

The sweet side of Le Cordon Bleu on show
Cake, Bake and Sweets Show in Sydney

From the 21-23 March, Le Cordon Bleu Australia participated at the Sydney Cake, Bake and Sweets Show. Visitors to the show were able to take part in expert masterclasses by Chef Andre Sandison on the art of sugar sculpting, as well as meet well-known Le Cordon Bleu students Nancy Ho, winner of the Great Australian Bake-off, as well as Julia Taylor, runner-up of 2012 Masterchef Australia. On the Le Cordon Bleu stand, our namesake products were also flying off the shelves, with plenty of people keen to get further insights on the art of baking from our team of Chefs. For those with a passion for the sweet things in life, it was an ideal day out!

Paris alumni named Asia’s Best Pastry Chef
Alumni Success Story

For the second year running, Janice Wong has been awarded the Asia’s Best Pastry Chef in 2014. Organized by Restaurant magazine, Asia's 50 Best Restaurants is a snapshot of the opinions and experiences of over 900 international restaurant industry experts.

» Read more

Most influential in South Australia for Alumnus
Yazan Akeel among 50 most influential in South Australian hospitality industry

Owner of Ecotel and Dolce & Co dessert bar, Yazan Akeel, graduate of the Master of Arts and Gastronomy program at Le Cordon Bleu Adelaide, was named among the 50 most influential people in the South Australian food and wine industries. Dolce & Co is an Artisan Patisserie situated in the heart of Adelaide, producing fine chocolates, petit gateaux, entremets, French pastries and Frozen Dessert products with a focus on innovation and international trends. This is fantastic recognition for Yazan, and the team at Dolce & Co, and we congratulate them on this major achievement. 

Business on the side keeps Adelaide student comfortable
It’s not all hospitality for this student

Amy (Chieh-Wen) YEH, currently studying International Hotel Management at Le Cordon Bleu Adelaide, has given herself a nice extra challenge, after starting her own business Uggs & Kisses selling one of Australia’s most recognisable exports - Ugg boots.  Amy, and her business partner, Dora (Pui Chun) HUNG, also a recent Le Cordon Bleu Graduate, began their online business whilst still enrolled, a great example of what you can achieve with determination and ideas. So, if you are in need of some comfortable footwear, please head to the Uggs & Kisses website, and support these talented entrepreneurs.

Le Cordon Bleu helps Alliance Française celebrate
A grand cake for 25th anniversary

The Alliance Française is celebrating 25 years of being in Australia. A society dedicated to championing all things French, it was a natural partnership for Le Cordon Bleu to prepare their celebratory cake for the event. A beautiful creation prepared by the Le Cordon Bleu Sydney team.

A peek inside Muratti Patisserie
Le Cordon Bleu joins La Chaîne des Rôtisseurs for a special Pâtisserie event

Students from Le Cordon Bleu Adelaide enjoyed an exclusive event at one of Adelaide’s most famous Pâtisseries - Muratti’s - courtesy of French gourmet association La Chaîne des Rôtisseurs. Guided by owner Robert Ziolek, it was a fun evening for all involved, and gave everyone the opportunity to better understand the work that goes in to the beautiful culinary creations that are on display. A big thank you to Muratti’s and La Chaîne des Rôtisseurs for an insightful event.

Lunch on the Terrace for Sydney students
Current Advanced Diploma students showcase their service skills with buffet lunch 

Sydney Advanced Diploma of Hospitality Management students put their service skills to the test for a special buffet lunch that was open to fellow students and the general public.

Hosted in the Terrace restaurant at the Sydney campus, these regular events are an essential part of the curriculum to help these students better put their skills to the test with a real life audience.

Doing everything from preparing the food, to serving at the table, it was a busy day for all involved, with some very satisfied customers - well done to all!

Roast poussin with pearl barley, apple and blackberry agar-agar jelly pearls
Coquelet rôti et orge perlé, perles de gelée de pomme et mûre

Fruit agar-agar jelly pearls lighten the richness of the braised and confit vegetables and roasted poussin creating a modern dish with an impressive range of flavors, colors and textures.

» View recipe

Kneading dough

Kneading is very important to distribute the yeast and allow gluten to develop.

» Read more


Upcoming Events

1st - 4th April 2014
21th Horeca trade fair in Lebanon
Le Cordon Bleu will be present at the 2014 Horeca trade fair that will take place from 1 to 4 April in Lebanon. Chef Jean-Jacques Tranchant, Le Cordon Bleu Paris Pastry Chef Instructor, will be a jury member for a variety of competitions that will take place during the fair.

9th - 11th April 2014
Getex fair in the Middle East
Join our representatives and learn more about the renowned culinary diplomas taught at our London institute including our Cuisine and Pâtisserie Diplomas, Grand Diplôme, Diploma in Culinary Management and our full range of short courses.

16th & 17th May 2014
2014 European Higher Education Fair (EHEF) in Japan
The fair, organized by the Delegation of the European Union to Japan, Campus France, French Embassy in Japan and other institutes, aims to promote education opportunities in Europe and will enable Japanese students to meet directly with the representatives of European higher education institutions.


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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Fax: + 61 2 8878 3199
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