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January 2015

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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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Newsletter: students excel at Sydney Royal Competition

Find out what our students and staff are doing at the Adelaide & Sydney campuses from the Le Cordon Bleu Australia Newsletter

- Nicolas Jordan, Chef instructor at Le Cordon Bleu Paris Awarded the title of MOF
- Students excel at Sydney Royal Competition
- Former MasterChef Australia contestant Byron Finnerty
- International scholarship winner from Brazil, Karen Takizawa
- Becoming a successful Le Cordon Bleu Graduate: Your Resume
- Heritage beet, onion and goat’s cheese tart, walnut vinaigrette and frosted walnuts
- The best way to temper chocolate

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Year of the goat: read about all things new this month
In this month’s newsletter: read more about our diploma in Wine, Gastronomy and Management with an interview with Matthieu Longuere MS and discover some of the prize you could receive by winning this year’s UK Scholarship Award. We followed the wine diploma students as they visited one of the most renowned winery in the UK and attended one Afternoon Tea Party with Economic and Commercial Section Minister of Argentine Embassy. We met with Adria Wu, one of our alumni who is opening her restaurant in March 2015 Maple and Fitz. Finally we celebrate the Lunar New Year with a delicious Chicken and shrimp dumplings recipe
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February newsletter:
Le Cordon Bleu-Sookmyung Academy Newsletter: Open House, TV program Valentine Recipe and technique
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Le Cordon Bleu Paris newsletter: Apply for the scholarship for the Hautes Etudes du Goût Program
Newsletter Le Cordon Bleu Paris: Le Cordon Bleu International scholarship, Hautes Etudes du Goût scholarship, the photos of Sirha, the seafood trilogy recipe, the Valentine's Day recipes, the fairs in february, exceptional sale at Le Cordon Bleu Paris, the Wine and Management Program, Interview with Franck Ramage, interview with Chef Cotte, Pastry Diploma,
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