In September 2012, four Cuisine students from Le Cordon Bleu Australia entered the open class of the culinary competition at the Fine Food Fair in Melbourne. They were supported by Head Teacher Chef Karen Doyle from Le Cordon Bleu Sydney.
- Yoonmi Lee - Silver Medal
Warm Tartare of Veal with Smoked Foie Gras with Polenta and an Olive Crust, served with a Corn Cappuccino and Black Sesame Jus.
- Fauziah Barani - Gold Medal
Baby Trout, served on a Celeriac Puree with Spring Vegetables served with a Tobacco Langoustine Air.
- Ana Carolina Garcia - Silver Medal & “Best use of Product overall”
Medallions of Veal on a Tapioca Cheese Bread, Panache of Mushrooms with a Red Wine Glaze.
- Shong Per, Chou - Silver Medal
Roulade of Duck with Buckwheat Ravioli, Fennel Puree and a Mandarin Jus.
Congratulations to the Cuisine team!