Le Cor­don Bleu Syd­ney, in­ter­na­tion­ally ac­claimed culi­nary arts ed­u­ca­tor, cel­e­brates 21 years.

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“Many of our alumni are prom­i­nent in­ter­na­tional achiev­ers in the culi­nary arts and hos­pi­tal­ity in­dus­try.

The Le Cor­don Bleu alumni fam­ily in­cludes ac­claimed per­son­al­i­ties such as Ju­lia Child, JP An­glo, Jan­ice Wong, Gastón Acu­rio, Gi­ada De Lau­ren­tiis and Rachel Khoo.” Lyn­d­sey Jones, Grad­u­ate and Alumni De­vel­op­ment Man­ager.

Le Cor­don Bleu’s tra­di­tion of ex­cel­lence be­gan in 1895 when its first school opened in Paris. A hun­dred years later, Le Cor­don Bleu ar­rived on Aus­tralian shores.

This year Le Cor­don Bleu Aus­tralia marks 21 years of de­liv­er­ing world­class culi­nary arts and hos­pi­tal­ity man­age­ment ed­u­ca­tion in Syd­ney. To cel­e­brate this mile­stone, Le Cor­don Bleu will hold a spe­cial event with alumni, in­dus­try fig­ures, me­dia and staff at the Art Gallery of New South Wales.

Syd­ney In­sti­tute

The Syd­ney In­sti­tute’s suc­cess story be­gan in 1996 when the NSW gov­ern­ment in­vited Le Cor­don Bleu to train chefs for the 2000 Syd­ney Olympics. The Syd­ney In­sti­tute has since grown from six stu­dents to around a thou­sand an­nu­ally, and its pro­grams have ex­panded to in­clude the ac­claimed Le Cor­don Bleu Grand Di­plôme (with cui­sine and pâtis­serie spe­cial­i­sa­tions) and Bach­e­lor of Busi­ness de­grees in ho­tel and restau­rant man­age­ment.

Le Cor­don Bleu Aus­tralia now of­fers vo­ca­tional, un­der­grad­u­ate and post­grad­u­ate pro­grams across four cam­puses, in Syd­ney, Mel­bourne, Ade­laide and Perth, with more than 2500 stu­dents en­rolling an­nu­ally.

In­ter­na­tional Alumni Net­work

Le Cor­don Bleu’s global alumni net­work con­nects alumni with their peers and recog­nises their con­tri­bu­tion. The finest in their fields, the alumni con­tinue Le Cor­don Bleu’s tra­di­tion of ex­cel­lence.

Le Cor­don Bleu stands for culi­nary ex­cel­lence.

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