Learn how to make King Fish Ceviche at home!

Discover the news from Le Cordon Bleu Australia, including recipes from Melbourne's A Taste of Le Cordon Bleu virtual event, Adelaide's exclusive webinar, Sydney's Careers Residential for high school students and the canapés served at Brisbane's Taste of Le Cordon Bleu event.

MELBOURNE INSTITUTE

With the reopening of Melbourne, the team were excited to start welcoming students back to campus. With the campus reopen the promotional activities followed. Ensuring COVID-19 restrictions were met the team decided to launch the first virtual ‘Taste of Le Cordon Bleu’ event.

The audience watched live cooking demonstrations from the talented Chefs onsite, while learning about the courses offered. As the warmer days are fast approaching the menu was set for a perfect summer day event with a King Fish Ceviche on Squid Ink Rice Crackers, followed by beautifully presented Chocolate Tablets.

ADELAIDE INSTITUTE

On Monday 23 November, LCB Adelaide hosted an exclusive webinar for our potential and confirmed future students in the Adelaide Bachelor of Business degrees.

With the international border closure, students don’t need to delay their future and can start their study online. This webinar showcased how we support our students who are studying online, either onshore or offshore, and what studying online looks like.

The information provided helped guide our attendees to better understand what the virtual classes look like and how they participate. Lectures presented the benefits of starting study, and how engaging and supportive the team are and the possible career outcomes.

At the end of the session, students were able to voice their questions and connect with the LCB team and was overall a great success.

SYDNEY INSTITUTE

The Sydney Graduation was held at Doltone House on Wednesday, 18 November 2020, there were 56 graduates and 170 guests in attendance. Here, Le Cordon Bleu graduates received medals, that hold a rich tradition, and all have a blue ribbon which is synonymous with skills of the highest calibre. For the graduands, friends, and family that were not able to be present on the day, the event was live streamed and watched all over the world.

Le Cordon Bleu Sydney also welcomed its fourth group of school students for the year to a 3-day residential workshop. 12 students spent three days experiencing a ‘day in the life’ at one of the world’s leading culinary and hospitality institutions to provide a taste of what a future career in global hospitality will be like.

BRISBANE INSTITUTE

With Brisbane open for business the team hosted a live ‘Taste of Le Cordon Bleu’ on Tuesday 17 November. 25 guests experienced a culinary demonstration showcasing our chefs' expertise in modern and classic techniques. They could learn more about our programs and treated to delicious canapés with local beverages. The canapés on offer were:

Toasted Brioche, 65⁰ hens yolk, with herbs and tobiko
Charred leek, crab, oyster and saffron aioli
Pork tenderloin, sweet potato, leek and pickled plum