Un Pastiche

LCB #5: My Basic Patisserie Course at Le Cordon Bleu Sydney has ended!

Some of you have been emailing me or commenting on my instagram to let me know that you have been following my LCB journey and that some of my posts have been helpful. I feel glad that my posts have helped because frankly enough, there’s not enough (updated) information on the internet and I know how scary it is sometimes to take the plunge without knowing what you are welcoming.

LCB #3: Week 1 of Le Cordon Bleu Sydney classes

The first week of LCB concluded last Saturday. I was beyond tired and my back has been aching ever since. Lesson 1 on Thursday was an introduction to knives, knife cuts, kitchen equipment and our tool kits. All that was pretty boring but informative all the same. I finally got my first look at a commercial kitchen, and have a better idea in the event that I want to open

LCB #2: FAQ and more on Le Cordon Bleu

I’m hoping to keep up with at least weekly posts on Le Cordon Bleu, and as I’m waiting for classes to start (there’s about a week’s break from orientation to my first day of class on Thursday), I decided to post some questions (and answers) about Le Cordon Bleu which I think will be helpful, and which I personally asked (and did not get any answers until orientation). Q1: Where

LCB #1: Being a student again…and how I chose Le Cordon Bleu Sydney

I’ve had a number of queries from silent readers of my blog (hi! it’s good to know that there’s still people reading this relic) about baking school / pastry school / patisserie school, and although I won’t claim to be an expert, I can safely put in my two-cents now that I’m properly enrolled in Le Cordon Bleu Sydney! Today was Orientation day over at Le Cordon Bleu Sydney and