Singaporean Mohamed Hussain Mohamed Al-Matin Bin (Matin) began his studies with Le Cordon Bleu Basic Patisserie in July 2010. The determination and discipline that kept him motivated throughout his studies also encouraged him to seek professional experience right from the beginning. Matin’s ambitions paid off as he was approached by Adriano Zumbo, and Christopher Thé (Black Star Pastry) on the same day (only hours apart), each offering Matin work experience in their well-known Sydney-based patisseries. This experience increased Matin’s confidence in the kitchen and his studies and resulted in Christopher Thé writing a reference for him to Peter Gilmore at Quay restaurant, where Matin began his industry placement. While on placement, Matin also entered a Callebaut Chocolate Showpiece Competition and a Gateaux Competition. Although he didn’t win he received positive feedback from the qualified judges and his involvement exposed him to other people in the industry and new ideas.
Matin graduated from Superior Patisserie in October 2011, where he received the Dux award. Matin was asked to speak to his graduating class and tell them about his experiences as a Le Cordon Bleu student. Matin left fellow graduates with the advice to work hard, be humble and never give up. Matin will continue his studies at Le Cordon Bleu in the Advance Diploma of Hospitality.