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The Many Flavours of Le Cordon Bleu

There is always something happening at Le Cordon Bleu. From student competitions to major festivals, we will bring you the latest news, videos and events from around the world.


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A wine for every occasion
 Le Cordon Bleu London will take part in the second year of London Wine Week from 18th to 24th May where a series of events will be held in the school.
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On the road with our Career Services team
 Our Career Services team recently travelled to Brisbane, Melbourne and the Gold Coast to meet with key industry partners of Le Cordon Bleu. Le Cordon Bleu’s Career Services team is an integral part of any student’s journey and as always, are a vital conduit between industry and workplace experience and our students. Along with meetings and visits to Sheraton Mirage Resort and Spa Surfers Paradise, Sheraton Mirage Resort and Spa, Palazzo Versace Gold Coast, Pullman Reef Hotel Casino and the Shangri-La Cairns and Queensland Performing Arts Centre the team met with Alumni and current students on work placement in the region.
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Le Cordon Bleu Master of Gastronomic Tourism networking functions
 Our resident ‘food and Wine’ authority Sophie Mibus visited Brisbane recently to run two special networking functions at Urbane restaurant and Esquire. Gastronomy lovers, writers and passionate foodies were treated to a presentation by Le Cordon Bleu alumni and current student of the program Tawnya Bahr from Tawnya Bahr Food Consulting.
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Alumni wins at World Gourmet Summit
 Congratulations to Le Cordon Bleu Sydney Alumna Chef Joanne Yeong who has won Regional Pastry Chef of the year at the recent World Gourmet Summit held in Singapore on 14th to 25th April 2015. Le Cordon Bleu Sydney was also thrilled to be a finalist in the Electrolux Culinary Institution of the year category!
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Le Cordon Bleu Culinary Experience Competition – Indonesia 2015
 Le Cordon Bleu, together with SUN Education Group, recently called for culinary enthusiasts to join the Le Cordon Bleu Culinary Experience Competition 2015. Held in Jakarta on 21st through to the 22nd March at the Thamrin Nine Ballroom entrants aged between 17-25 were asked for a combination of the very best of new world innovation and local cuisine to be used with the principles, techniques and artistry of French traditions.
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