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Le Cordon Bleu Australia
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Academy of Hospitality Management, Gastronomy & Culinary Arts
Academy of Hospitality Management, Gastronomy & Culinary Arts

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A delicious buffet lunch was served by our Le Cordon Bleu Australia - Adelaide Advanced Diplome of Hospitality students. It was lovely. Thank you everyone!
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11/23/15
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Watch our 2015 Career Day footage including interviews with current students and Industry representatives as they talk about the opportunities that await ‪#‎lcbalumni‬ http://lcbl.eu/2nx
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The Course Commencement & Awards Ceremony is an occasion aimed at welcoming new and continuing students to Le Cordon Bleu Australia - Melbourne. It is also an opportunity for all on campus students from the Culinary Arts programs to socialise amongst themselves and with Le Cordon Bleu staff.

The event acknowledges the achievements of students at different stages of their journey with #LeCordonBleu with pins, medals, awards and gifts.

Congratulations everyone!
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Melbourne first Course Commencement & Awards Ceremony
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Le Cordon Bleu competes to test culinary skills in the heat of competition! 

The 2015 Australian Culinary Challenge was held at the Sydney Showground and Sydney Olympic Park as part of Fine Food and Hotel Australia from September 20th - 23rd. Chefs, trainees and apprentices had the opportunity to compete against each other and against the clock, for a share of up to $20,000 in cash and prizes.

Chefs of the highest calibre and skill level were invited to showcase their talents live in front of the Fine Food audience and were judged by a panel of international, interstate, and local judges.

Congratulations to our students!!
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The Australian Culinary Challenge 2015
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It’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 #LeCordonBleu and media.

Le Cordon Bleu Australia - 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! #120memories
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120th birthday cakes by Adelaide Chef and students
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An unforgettable “Iron Chef” experience!

Sakai In SA by Ginza Miyako were charity black-tie dinners that were held in Adelaide on the 13th and 14th October 2015. A 7 course degustation dinner by the legendary Chef Hiroyuki Sakai, Chef Ikuei Arakane and Chef Mark Normoyle, all of whom wear the title “Iron Chef”, also joined by Executive Pastry Chef Pierrick Boyer from Le Petit Gateau and Head Chef Kazuki Ushiro from Ginza Miyako Japanese Restaurant. The dinner also showcased matching Australian wines presented by Sommerlier Masahiko Iga.

Le Cordon Bleu was contacted by the organisers of the event and our students were offered the incredible opportunity to volunteer in the kitchen and front of house, providing them with an invaluable experience.

Feedback from the event was that our students were a great help. Well done to you all! 

A lot of fun was had, much was learnt, and a memorable experience to cherish forever.
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Sakai In SA
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Another successful Career Fair at Le Cordon Bleu Australia - Adelaide! We have had some wonderful feedback from our industry guests about all of our students and their professionalism and confidence during the fair.

It's good seeing all our #lcbalumni who atteneded! A special thank you to our student volunteers throughout the day
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Adelaide Career Fair
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The last Le Cordon Bleu Australia - Sydney orientation for 2015. It is the biggest Culinary Arts orientation welcoming new students. Thank you everyone who volunteered to help on the day!
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Sydney Orientation
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We're welcoming students to our #LeCordonBleu Melbourne campus!
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Melbourne Orientation
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Turning up the heat in the National Final!

Sunday 20th and Monday 21st September saw Le Cordon Bleu Australia - Sydney #lcbalumni, Mark Chew, battle it out in a live cook-off for the National Final of the 2015 Nestlè Golden Chef’s Hat Award. Mark, along with his team leader Adelene Stahnke both from the hip Bangladeshi eatery in Surry Hills, Bang Street Food, represented New South Wales. They were pitted against the country’s eight best junior chef teams at Fine Foods Australia, in purpose built kitchens. 

Unfortunately Mark Chew’s team missed out on taking out the coveted first prize award this year, with team ACT achieving a competition first of Gold with Distinction. But they did achieve Silver medals for their entrée and main courses, and a Bronze for their dessert. It was an absolute feat to make the finals, let alone achieve silver and bronze medals; congratulations Mark and Adelene on a great accomplishment!

Read more at http://lcbl.eu/2ju
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Sydney Alumni competes in Nestlè Golden Chef’s Hat Award
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