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@lcbaustralia
An infographic that breaks down the chef uniform and explains why each part of it is important.
We speak a lot about the different tools you need as a chef, such as a good knife, but we rarely focus in on the uniforms and clothing chefs should wear in the kitchen.
Do you know your wallaby from your kangaroo? Can you tell your finger-lime from your finger? And were you aware that the macadamia nut originally hails from Australia? If not, it might be time for a crash-course in the native flavours of Australia.
The ingredients you’re about to discover are a key part of modern Australian cooking – at Orana in Adelaide, in fact, they’re the basis of the whole cuisine, from giant river prawns from the Northern Territory to the shoots of the Moreton Bay fig.
They’ve also been incorporated into other culinary traditions with delicious results, whether it’s Moreton Bay bugs, a sweet local saltwater crustacean, with maltagliati di pane at Grossi Florentino, Melbourne’s grandest Italian eatery, or the thrillingly tart Davidson plums that Kylie Kwong teams with her Cantonese-style roast duck at Billy Kwong in Sydney.
Each meal can offer a new discovery – or rediscovery, given that most of these ingredients have been sources of food in Australia for thousands of years. Whether you’re born-and-bred or visiting for the first time, there’s no shortage of intriguing things to taste. Here’s a sampling of some of our favourites.
Get ready to watch some of the world's best chefs as they reveal the first big mistake they made in the kitchen.
All chefs makes mistakes, it’s just one of the inevitable factors of working in a kitchen, it’s how you learn, grow, and, depending on how you deal with that mistake, it’s how you learn.
Le Cordon Bleu completely won over one young fan at a recent open night. Eleven year-old Rivers Alexander has wanted to be a chef since the age of six and the event had all the ingredients to fuel his ambition.
“Within the first half hour I was left with the overwhelming impression that everything and everyone associated with Le Cordon Bleu is first class, not only from the standard of champagne served, which included expensive vintage brands, but also from the high quality of the lecturers.”
I have a lot of acquaintances asking me what motivated me to pursue a career in the hotel and tourism industry. They would be better off asking me to define the purpose of life or explain
1/ Hospitality has history … 2/ …and a fast-growing future 3/ It’s all about diversity and opportunity 4/ It Gives You Room to Grow 5/ It’s just awesome !
What does it really take to be a serious chef? Here are 19 points that every person who wants to be a serious chef should consider.
There are thousands of chefs and cooks in the world, but there’s not so many serious ones. This is the basic summary of a recent post by one of our favourite online bloggers, Paul Sorgule.
Online critiques are a weapon in the hands of customers: but why not the opposite? Rating can't be one-way only anymore especially in terms of reservations.
We already know that user reviews can determine the fate of a restaurant: anyone who has eaten at a restaurant can leave a permanent digital footprint of their impressions, assessments and judgments. Whether they’re positive or negative, reliable or even true or false. Online critiques are a potential weapon in the hands of customers: but why not try the opposite? What would happen, in other words, if restaurants started rating their customers?
Aspiring chefs take note, here's the kit and caboodle you need to get familiar with in the pursuit of your dream.
Meet Australian wine's new breed, the Young Gun of Wine Award finalists, prepared to throw out the old rules and step forward with a fresh attitude
ANDRIES MOSTERT & YOKO LÜSCHER-MOSTERT Brave New Wine
BRENDON KEYS BK Wines
CHRIS TYRRELL Tyrrell's Wines
JASPER BUTTON Commune of Buttons
JO PERRY Dormilona Wines
JO MARSH Billy Button Wines
MARTY SINGH Precipice
MICHAEL DOWNER Murdoch Hill
PAUL & GILLI LIPSCOMBE Sailor Seeks Horse and Home Hill
SIMON KILLEEN Simao and Co
TESSA BROWN & JEREMY SCHMÖLZER Schmölzer & Brown
RICHARD EVANS Two Tonne Tasmania
Here, Nicole Gallace and Juliette Prouse discuss an innovation that raises awareness of the employment opportunities available in the food industry...
My FoodJobRocks! by Adam Yee is the first podcast of its kind that allows listeners to hear directly from people who are in the food industry and have a passion for what they do. They share how they became involved in food and describe what it is they do, plus a few more fun questions just to keep things entertaining. Listen to them here, and stay tuned for a new episode every Monday (also available in iTunes).
We Waste 40% of the food produced in America. The good news: there’s something we can do.
Let’s save the food and make a change! Stop wasting food!
These skills are necessary for success in any industry
1. Communication is key 2. Always help your colleagues 3. Go the extra mile
A POPULAR family-owned supermarket in Adelaide has been named the world’s best international retailer by its global peers.
Frewville Foodland has a lot of innovative touches — from live music on weekends to tasting displays, a massive cheese bar, organic fruit and veg stand and a bakery that specialises in European loaves and pastries cooked on-site in a hearth oven.
Let's celebrate spring with a look at a list of edible flowers, used for centuries in cooking all over the world: find out how to grow and buy edible flowers.
Let's celebrate spring with a look at a list of edible flowers, used for centuries in cooking all over the world: find out how to grow and buy edible flowers.
Asia’s 50 Best Restaurants, sponsored by S.Pellegrino & Acqua Panna, is owned and run by William Reed Business Media, the same organisation behind The World's 50 Best Restaurants and Latin America’s 50 Best Restaurants. The list is created from the votes of 300-plus industry experts across Asia.
The full list of Asia's 50 Best Restaurants 2016 was announced on February 29th 2016!
Adelaide Food and Restaurant review blog. Coffee, Banh Mi and Recipes. Food Forum
Thank you for writing a blog post for the Le Cordon Bleu Adelaide Taste of France event!
Here's what you can expect when working as a chef or culinary professional to help make the right moves into the food service industry.
Do you have the right ingredients to mix with the professional culinary scene in Australia? Confused how to mark your territory and forecast the next steps into a career as a chef ? It helps to know what to expect once you start working. Here is a brief overview of what you can expect when working as a chef or culinary professional.