Official recognition of new Higher Education Partner
Le Cordon Bleu Students Assisting at Tasting Australia 2012
The Hans Schings Memorial Award
Le Cordon Bleu New Zealand announce scholarship winners
Pistachio cake with spice poached pear
Making Savoury Jelly
Alumni Updates
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 | Official recognition of new Higher Education Partner
Le Cordon Bleu partners with Southern Cross University to deliver exciting new online postgraduate degree
On Friday 11th May Le Cordon Bleu President, Mr André J. Cointreau, visited Australia and met with Pro Vice Chancellor Professor Andrew McAuley from Southern Cross University at a function to officially recognise the special partnership between the two educational institutions for the delivery of the Le Cordon Bleu Master of Gastronomic Tourism. » Read more
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 | Le Cordon Bleu Students Assisting at Tasting Australia 2012
Intercontinental Adelaide
Tasting Australia is a premier food event recently held in Adelaide from 26th April until 3rd May 2012. There were many events held throughout the week including a VIP function attended by media and celebrity chefs at the InterContinental, which included the assistance of eighteen Le Cordon Bleu Bachelor and Masters Students. The students looked very professional in their uniforms and took the specially prepared food around to all attending guests. » Read more |
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 | The Hans Schings Memorial Award
Sydney Graduation May 2012
The most recent Sydney graduation on 17th May saw the introduction of the late Hans Schings Memorial Award. Hans was the chief assessor for Le Cordon Bleu for almost a decade and this award was created in memory of his dedication and love of the culinary industry. It was awarded to the student who had represented Le Cordon Bleu to the highest standard during the six month industry placement. Hans' daughter Ingrid Schings presented the award on the night and both she and her sister Renate were thanked for their attendance. The winner was Superior Cuisine student Duy Nam Tran who received a $2000 Scholarship towards the Le Cordon Bleu Advanced Diploma of Hospitality, a Le Cordon Bleu gift and trophy, and his name inscribed on the Hans Schings Award shield to be displayed at Le Cordon Bleu Sydney Culinary Arts Institute. |
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 | Le Cordon Bleu New Zealand announce scholarship winners
In Wellington on 7th May 2012
A group of aspiring chefs and restaurateurs' are closer to fulfilling their culinary dreams after being announced as the first Le Cordon Bleu New Zealand scholarship recipients. Le Cordon Bleu New Zealand, the newest Le Cordon Bleu Institute to be opened since the school was founded in Paris in the late nineteenth century, has awarded substantial fee reductions to 15 talented students, to mark its opening in October 2012. The scholarship winners have been selected from the UK, Mexico, Brazil, Indonesia, India and China with eight scholarships awarded to New Zealanders. » Read more |
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 | Pistachio cake with spice poached pear
Cake pistache et sa poire pochée aux épices
The humble pear is made elegant in this simple golden dessert. » View recipe |
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 | Making Savoury Jelly
Technique
Savoury jelly is typically made by dissolving gelatin in stock and leaving it to set. However a vegetarian alternative to gelatin has been gaining popularity in the western world as a gelling agent. Agar-agar has the advantage of setting more firmly and being more resistant to heat once set than gelatin and has been quite popular in Asian desserts. » Read more |
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 | Alumni Updates
Recent graduates positions
- Nicole Sim is now Conference Services Manager at The Ritz-Carlton, Millenia Singapore
- Blaine Rutherford is now Assistant Manager at Calgary Flames
- Grace Yong is working at the Fullerton Singapore in Events
- Edwin Lee is the Assistant Director of Food and Beverage at shangri-La Guangzhou
- Vasiliy Petrov is the Night Manager at The Hotel Windsor, Melbourne
- An Avina is the Guest Experience Manager at Crowne Plaza Coogee Beach
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