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Le Cordon Bleu Newsletter
Australia: Sydney & Adelaide
Issue: May 2014
Le Cordon Bleu goes Hollywood
Showpiece hat trick for Le Cordon Bleu Sydney
Chocolate makes the world go round
Beer really is sweet nectar
‘The Garment’ earns acclaim in Thailand
Restaurant Australia makes it all the way to Paris
Pan-fried veal piccata with baby vegetables and citrus sauce
Prepare a mayonnaise
Le Cordon Bleu goes Hollywood
Sydney students and teachers captured on film

The Sydney campus of Le Cordon Bleu Australia played host to a film and photo crew just the other week. Students and Teachers were interviewed and photographed to capture life at Le Cordon Bleu for new and potential students. It was a long and exhausting day, but we got some fantastic footage and photos that will be launched very soon. A big thanks to everyone involved as without your help, it would not have been possible.

Showpiece hat trick for Le Cordon Bleu Sydney
Three Sydney students take out Le Callebaut competition

It was an exceptional result for Le Cordon Bleu Pâtisserie students when they took out first, second and third places in the recent Le Callebaut Chocolate showpiece competition.

Despite never having produced competition showpieces before, the three winners of the competition excelled themselves. So a big congratulations to Yi-Ting Goa for coming in first, then Gabriella Harianto in second place and Michelle Goh for her third placing.
The judges stated that the standard overall at the competition was of an extremely high level. Adriano Zumbo was pleased to see so many showpieces entered in the competition, as few establishments encourage this level of work.

We would also like to acknowledge the hard work, dedication and passion that Chef Andre Sandison and his team including Chef Karen Wigston and Chef Joseph Roche have put into both organising the competition and training for the students.

» Read more

Chocolate makes the world go round
Alumna competes in World Chocolate Masters

The World Chocolate Masters are the most prestigious global event for chocolatiers and patissiers. Every second year they bring together the very best competitors for three intense days of competition in Paris.

With an amazing design, the winner this year was Rebecca Carins from Savour Chocolate & Patisserie School, however we congratulate Elicia Chan from Le Cordon Bleu in Sydney on a stellar effort with her design. Elicia has now been invited to Taiwan to support the Australian representative at the Asian regional qualifier who competes to represent Asia for the Paris Final in two years.

» Read more

Beer really is sweet nectar
Honey brew from Food entrepreneurship students

Our Food Entrepreneurship students in Adelaide have been busy learning the art of brewing beer over the last few weeks, producing a very unique Tisane Ale, brewed with sweet orange blossom honey & African rooibos tea.

The students were involved in the entire process, from developing the concept, production, monitoring the ferment, labelling, and marketing etc.

The students have also made a range of artisan breads with baker/patissier Paul Triglau, as well as tempered Belgian chocolate and a range of handmade chocolate confectionery with Jenni Key. And that’s not all, in fact the students are all looking forward to the next stage where they will learn to make cheese and smallgoods.

We are already looking forward to seeing all the yummy results of their efforts!

‘The Garment’ earns acclaim in Thailand
Alumnus restaurant wins high praise

Sydney graduate Kittichet Thirapongpattana (aka Eiam) has already been receiving high acclaim from the media for the restaurant he opened earlier this year in Bangkok.

Please check out the great review in Look East magazine.

Restaurant Australia makes it all the way to Paris
Le Cordon Bleu Paris participates in Tourism Australia event

Tourism Australia will be bringing their new Restaurant Australia promotion all the way to the culinary capital next month, with the help of Le Cordon Bleu Chef Franck Ramage.

With the objective of promoting tourism for young travellers (working holiday visa) as well as for young couples interested in going to Australia, the event will showcase Australian inspired petits fours and other dishes for 20 – 30 journalists from French tourism and gastronomy press as well as bloggers.

We hope it will bring more French guests to Australia to enjoy the gastronomic tourism for which we are quickly becoming known.

Pan-fried veal piccata with baby vegetables and citrus sauce
Piccatas de veau sautés aux petits légumes et sauce aux agrumes

A piccata, traditionally Italian, is a small, round escalope of veal where the meat is flattened, pan fried and served with a sauce. The citrus sauce here is made using orange and passion fruit offering tangy exotic flavors. When paired with baby vegetables, this dish tastes fresh and light.

» View recipe

Prepare a mayonnaise

Mayonnaise is a classic sauce from the French cuisine repertoire. This sauce is referred to as cold emulsion and can be used to season or accompany a cold dish. Other ingredients added to the basic (mother) sauce mayonnaise produces derivative sauces as sauce tartare, cocktail, green, andalouse etc.

Le Cordon Bleu explains the technique, step by step, through this basic mayonnaise recipe that can be reused whatever the circumstances.

» Read more


Upcoming Events

30th May -1st June 2014
Melbourne Good Food and Wine Show

The Le Cordon Bleu team who attended the show were thrilled with the response to the Le Cordon Bleu products, cookbooks and courses. The team was also visited by students from across the globe, including alumni from Le Cordon Bleu Paris, London, Peru, Adelaide and Sydney. So thank you to all those who dropped by, and we hope those that went home with some yummy products are enjoying them at home!


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
» Watch more videos

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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Tel: +61 8 8348 3000
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Fax: + 61 2 8878 3199
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