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120th birthday cakes by Adelaide Chef and students

120th birthday cakes by Adelaide Chef and studentsIt’s our birthday and we’re sharing our cake! Le Cordon Bleu turns 120 this year and we’re celebrating by sending out our celebration cakes to friends of Le Cordon Bleu and media.

Le Cordon Bleu Adelaide students making our 120th birthday cakes with Chef Jenni Key.

In the kitchen with Chef Jenni Key and students baking and decorating 120th birthday cakes for media and friends of Le Cordon Bleu.

Thank you everyone!

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Chocolate Mousse Recipe

Chocolate Mousse Recipe

A mousse, the French word for "foam", is defined as a dessert that bears a creamy, yet light and foam-like texture. With a recipe by Chef Thierry Le Baut, ...

Floating Island Recipe

Floating Island Recipe

The Floating Island: a typical French bistro dessert - easy to make yet still full of flavor. With a recipe prepared by Chef Thierry Le Baut, Technical ...

Intermediate Patisserie High Tea

Intermediate Patisserie High Tea

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Alumni Success Mariah Grace

Alumni Success Mariah Grace

Le Cordon Bleu New Zealand Alumna Mariah Grace found her passion for pâtisserie at a young age and pursued this by studying a Diploma in Pâtisserie and Culinary ...

Armagnac Truffles Recipe

Armagnac Truffles Recipe

The final recipe for the chocolate series are richly-flavored Armagnac truffles. Prepared by Chef Thierry Le Baut, Technical Director, these morsels of dark ...

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