Le Cordon Bleu Australia was delighted to celebrate Bastille Day at the beautiful Seppeltsfield Estate located in the world renowned Barossa wine region bringing French gourmands together for a day of indulgence in French cultural and culinary delights.
Le Cordon Bleu Adelaide showcased a number of cooking demonstrations for the culinary enthusiast along with Junior Sous Chef activities with a photo booth to capture their culinary moments! Live cooking demonstrations were well received with award winning Chef Derrick Casey preparing Salmon Mi-Ciut Sous Vide followed by Pâtissier Jenni Key demonstrating the intricacy of creating the famous French Croquembouche. The cooking theme continued as young petite chefs were invited to demonstrate their cupcake icing skills!
Le Cordon Bleu Australia is excited to announce a December 2024 intake for our culinary arts programmes in Adelaide, Melbourne and Sydney.
Tommy Li graduated from Le Cordon Bleu Australia in 2024 with an Advanced Diploma of Hospitality Management in Cuisine. Today he shares his incredible journey - ...
World Bread Day is held every year on October 16, so what better way to celebrate than by exploring the world of boulangerie with some bread baking? Here is a ...
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