Wednesday 8th June guests were invited to spend an evening with our chefs, lecturers and culinary and hospitality management students, who showcased their skills and gave an insight into the Food, Wine and Gastronomy business that our students live every day!
The night consisted of freshly shucked oysters on arrival, with a glass of Pol Roger champagne. Followed by a cuisine demo of Cassoulet Toulousain by Chef John Collet and patisserie demo Lemon Diplomat by Chef Jenni Key. Our guests were also treated to a Champagne Masterclass by Trevor Maskell, where they learned the difference between a vintage and non-vintage champagne and the right and wrong way to open a champagne bottle.
Career Services also featured on the night with a presentation by Ben Mayne, National Career Services Manager who invited two of our successful alumni along to speak on the night, Chloe Rickaby and Wei Hsien.
At the end of the evening, everyone had the opportunity to taste everything made on the night and was thoroughly enjoyed by all.
Ever wondered what it’s like to study at the prestigious Le Cordon Bleu cooking and hospitality school? Make sure you register to attend the next Taste of Le Cordon Bleu Adelaide on 26th October! Register to attend now.
This holiday season, Le Cordon Bleu Australia is bringing the gift of culinary excellence to budding food enthusiasts across the country.
This month we get to know Moffett Chu, a Grand Diplôme® alumna who is now working as a Chef de Partie at the prestigious Langham Melbourne hotel.
Le Cordon Bleu Australia is excited to announce a December 2024 intake for our culinary arts programmes in Adelaide, Melbourne and Sydney.
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