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              Le Cordon Bleu students learn from the best!

              Le Cordon Bleu Melbourne
              Executive chef, Ben Shewry, from Attica taken Le Cordon Bleu Melbourne students for a Masterclass

              Executive chef, Ben Shewry, from Attica takes Le Cordon Bleu Melbourne students for a Masterclass.

              Mistakes are never a sign of failure they are a means to learn. All the best goals are meant to be hard to achieve – that's what makes the eventual success all the more worthwhile.

              This month, Le Cordon Bleu students received important insights into what it takes to turn a passion into a successful career, when hosting renowned chef Ben Shewry.

              Ben was in attendance to lead September's masterclass session at the Le Cordon Bleu Moorabbin campus demonstration kitchen.

              It was not that long ago that I was one of these kids, at a similar stage in my career and life, and I remember too well what it was like. If the students have a good attitude and are always passionate and keen, I'm always happy to help out.

              Executive chef at multi-award winning restaurant Attica (awarded best restaurant in Australasia, San Pellegrino Worlds 50 Best Restaurants, 2014), Ben's personable and inspiring approach was apparent as he shared industry tips and prepared three dishes from Attica's famed tasting menu.

              For me, it's a privilege to share some of those little bits of wisdom and mistakes I've made over the years, and impart a little bit of passion and knowledge onto students

              While this knowledge of cooking and the food itself is the foundation, Ben was also keen to pass on key life skills. While our students watched the preparation of the meals, he encouraged attendees when sharing his own personal experiences.

              "People always ask me, why do I work so hard? Why are you so full on and committed? I know it's a cliché, but you're only as good as your last meal. You have to keep working hard at it every single day," Ben observed.

              The masterclass saw Ben, together with fellow Attica chef Charles, work with everything from kangaroo meat to rolling thin sheets of apple for a dessert. The respected chef noted that students could achieve similar standards with the same hard work and motivation.

              If you're a chef, it's more of a life choice than just a career choice. I think it's really important for people when they look at me and my successes, to know that it is something attainable

              What a tremendous and invaluable experience for Le Cordon Bleu students! Many thanks to Chef Ben Shewry and to Holmesglen Tafe for hosting the masterclass.

              Australia News

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