A special presentation of Master of Gastronomic Tourism
Le Cordon Bleu students wins at the Sydney Royal Summer Fine Food Show
Matching South Australian Prawns and Wines
Le Cordon Bleu Paris student Darren Chin wins the Délifrance Sandwich World Cup
"SOMTUM", by Le Cordon Bleu Dusit, winner "Best Book in the World"
Sole "Goujonnettes", Creamy Fumet with Wild Mushrooms
|  |  | A special presentation of Master of Gastronomic Tourism
24th April 2012
Le Cordon Bleu are proud to be hosting a special presentation of the new Le Cordon Bleu Master of Gastronomic Tourism (MGT) at the Sydney Seafood School on Tuesday 24th April from 6:30pm. Come and learn more about this innovative new online postgraduate program from staff from Le Cordon Bleu and Southern Cross University. » Event details | | |  | Le Cordon Bleu students wins at the Sydney Royal Summer Fine Food Show
Edwin Soeryajaya
More than 850 products from around the country were put through the paces at the 2012 Sydney Royal Summer Fine Food Show. Run by the Royal Agricultural Society of NSW (RAS), the Summer Fine Food Show encompasses the Sydney Royal Beer, Bread, Cake and Pie, Pasta, Coffee and Aquaculture Competitions. » Read full article | | |  | Matching South Australian Prawns and Wines
Le Cordon Bleu Students at Cellar Door Festival
The 2012 Cellar Door Wine Festival, recently held in Adelaide, included two exclusive SA King Prawn and White Wine Showcase master classes. The culinary host of the master classes, Celebrity Chef Simon Bryant, was assisted by Le Cordon Bleu Bachelor students in preparing and presenting three different prawn tasting dishes for the sixty attendees. The students all thoroughly appreciated the opportunity to work under Chef Simon Bryant's guidance, while Chef Simon was very complimentaryof their assistance and expressed a desire to again work with Le Cordon Bleu students. | | |  | Le Cordon Bleu Paris student Darren Chin wins the Délifrance Sandwich World Cup
14th February 2012
The Sandwich World Cup organised by Délifrance took place on February 14 at the Paris School of Bakery and Pastry (EBP). Three Le Cordon Bleu students participated in the competition: Yukiko Ogata from Le Cordon Bleu Toyko, and, from le Cordon Bleu Paris Darren Chin (Malaysia) and Thomas Bassoleil (French-Brazilian). Yukiko Ogata was awarded second place and Darren Chin was given first place. » Read full article | | |  | "SOMTUM", by Le Cordon Bleu Dusit, winner "Best Book in the World"
At the Gourmand CookBook Awards
The new Le Cordon Bleu cookbook "SOMTUM: a Meeting of Flavours, Tastes and Cultures" has been awarded for Best in the world in the Gourmand World Cookbook Awards in the Asian category. The winners were announced on March 6 at the Folies Bergères Theatre in Paris. "SOMTUM: a Meeting of Flavours, Tastes and Cultures" was created by Le Cordon Bleu Dusit in Thailand – led by Executive master Chef Fabrice Danniel. » Read full article | | |  | Sole "Goujonnettes", Creamy Fumet with Wild Mushrooms
Sole Goujonnettes un Fumet Crémeux avec les Champignons
Goujonnettes may be a term you are not familiar with, but don't let it prevent you from trying this warming fresh recipe, as it refers to small strips cut from a fish fillet. Read the full recipe to discover how to present your goujonnettes. » View recipe | | | | | | Find us on: Upcoming Events Quick Links Representative Offices Archives |
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