Category Archives: Le Cordon Bleu Sydney – Australia

After the first 5 lessons of chopping, turning, stock, doughs – we finally moved on to cooking something bloodi(-ly good)! “Braised Lamb Shanks with Red Wine Jus served with Risotto, French Beans & Turned Glazed Carrots” was the menu of … Continue reading →

Since LCB only offers a 3-day week, there’s quite alot of free time at hand…here’s what I have been up to: 1) Cleaning Up – both literally and in a figurative sense. The process was unpleasant and even difficult…but it … Continue reading →

Cutting vegetables is something that each and every home-cook think they would have mastered – including me. However, after today’s lesson….vegetable cutting takes on a whole new level! For lesson 1, we spent 2.5 hours on doing just one thing … Continue reading →

Yesterday – the reason why I had to cut short my CNY celebration in Singapore and fly back to Sydney on Tuesday. Yup, yesterday was the Orientation Day of my new beginning at Le Cordon Bleu Sydney 🙂 I was feeling … Continue reading →