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Le Cordon Bleu News, 09/15/2011
Le Cordon Bleu wins Gold, Silver and Bronze Medals
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2011 Sydney Culinary Challenge

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Chef Andre, Chef Karen, Michel & students

Le Cordon Bleu continues its winning streak at the 2011 Sydney Culinary Challenge with students and a teacher taking home gold, silver and bronze medals from the Competition.

The Sydney Culinary Challenge 2011 was presented by the Australian Culinary Federation New South Wales Chapter in conjunction with Fonterra, Diversified Exhibitions Australia, & Moffat Equipment within the Fine Foods & Hotel Australia Exhibition held at The Sydney Exhibition Centre, Darling Harbour from the 5th – 8th September.

Current students of Le Cordon Bleu were awarded a total of 14 medals and 5 merit awards including 2 Gold Medals, 4 Silver Medals and 8 Bronze Medals and Head Chef Patisserie Teacher Andre Sandison was awarded a ‘high gold medal’ for his sugar work centrepiece. Chief Judge Darren Ho said “There is only one level higher than ‘high gold’, ‘distinction gold’ and that usually is only awarded once a decade. So Andre’s sugar work piece really is of the highest standards we’ve seen in a long time, congratulations. The students chocolate showpieces are also of an excellent standard”.

Karen Doyle, Head Chef Teacher of Cuisine organised the team of students entering numerous categories of the Culinary Challenge and Andre Sandison led the team of students entering the static display category.

Congratulations to all the students, teachers and graduates for their outstanding performances and their enthusiastic entry in the competition.

Following is a summary of the medals and categories:

Across Cuisine: Current students

  • 1 Gold medal :
    1 E1 Apprentice-Original Fish Main Course
  • 2 Silver Medals
    1 E1 Apprentice-Original Fish Main Course
    2 F5: Poultry Main Course (open Class)
  • 6 Bronze Medals
    1 F2: Entrees (Open Class)
    1 F5: Poultry Main Course (open Class)
    2 E3: Apprentice-Orginal Meat Main Course
  • 5 Merit awards
    1 F6 Seafood  Main Course (open Class)
    3 X E3:Apprentice-Orginal Meat Main Course
    1 F7: Desserts (open Class)

Graduates of Cuisine:

  • 1 Gold :
    1 F2: Entrees (Open Class)
  • 2 Bronze:
    1 B1: Three Course Luncheon for 1 cover(Static)
    2 E4: Apprentice Original Gateau

Across Patisserie: Current Students - Static category:

  • 1 Gold medal :
    D2: Sweet Buffet Showpiece
  • 2 Silver Medals
    1 D2: Sweet Buffet Showpiece
    1 C1: Petit Fours Glace
  • 2 Bronze:
    2 D2: Sweet Buffet Showpiece

For more information:

Adelaide & Melbourne

By Phone:
Free Call (Australia only): 1800 064 802
Tel: +61 8 8348 3000
Fax: +61 8 8346 3755

By Mail / In Person:
Le Cordon Bleu Australia
Days Road, Regency Park
South Australia 5010

Email us


By Phone:
Tel: + 61 2 8878 3100
Fax: + 61 2 8878 3199

By Mail / In Person:
Le Cordon Bleu Sydney Culinary Arts Institute
250 Blaxland Road, Ryde
New South Wales 2112

Email us

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