Le Cordon Bleu Open Days in Sydney and Adelaide attracted huge crowds, as the next generation of culinary arts and hospitality professionals discover how Le Cordon Bleu can help them achieve their dreams.

Excited young foodies, high school students and their parents, budding hospitality managers and aspiring business owners delight in our Open Days, with an increased number of domestic students interested in studying at Le Cordon Bleu.

Le Cordon Bleu Adelaide

Guests were greeted on arrival with a special Chocolate Guest Book to sign. The first demonstration, a traditional French dish, Tuna Nicoise by Chefs Simon and Robyn, proved a huge hit with our food loving visitors. Aspiring patissiers indulged their tastebuds and chocolate dreams in Pastry Chef Jenni's fun cake decorating class.

An entertaining and informative Sensory Evaluation workshop with Wine Lecturer Trevor Maskell whetted the crowd’s appetite for wine & cheese pairing, while guests took advantage of the opportunity to talk with current Bachelor students in attendance at our Training Bars.

Our Advanced Diploma of Hospitality Management students wowed the crowd with all day demonstrations. Patisserie students created an amazing sugar sculpture, while our Cuisine students demonstrated the art of oyster shucking.

Le Cordon Bleu Sydney

Sydney visitors were delighted by Head Cuisine Chef Patrick's delicious scallop culinary demonstration, while Chef Ross & Chef Simon’s cutting-edge molecular techniques workshop proved to be a huge hit with young foodies in the crowd.

After indulging their sweet tooth at a delicious High Tea at Ambassador Restaurant, guests were thrilled to make their own Marzipan sculpture with current Patisserie students, followed by a chocolate showpiece demonstration with chef John.

An engaging cheese and wine pairing class by Anna Peters was a sensory treat, followed by Chef Simon’s Oyster Bar, enjoyed by all.

We welcome you to attend our next Open Day (in your state) to discover how Le Cordon Bleu is inspiring the next generation of culinary and hospitality professionals.