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              Le Cordon Bleu Sydney
              Le Cordon Bleu Sydney Ganesh Iyer wins Mitchelton Wines & Callebaut Competition

              Ganesh, a student in the Advanced Diploma of Hospitality at Le Cordon Bleu’s Sydney campus, was the runner up for the Best Chocolate Dessert in the Mitchelton Wines & Callebaut Competition as part of the inaugural Mitchelton Winery Chocolate Festival.

              Ganesh’s entry was an entremet, a rich creamy milk chocolate multi-layered cake with apricot mousse, coffee jelly and pumpernickel pannacotta.

              Entitled ‘Callebaut Arriba Single Origin Couverture Inspiration’, the cake earned high praise from judges, headed up by Chef Pascal Janvier, Chocolatier and Pastry Chef at F. Mayer.

              A cancelled flight from Sydney to Melbourne the day before the competition didn’t stop Ganesh sheer determination to compete, keeping cool under pressure, he took the night train and a taxi to reach Nagambie in time. 

              I really wanted to participate in the competition and kept my patience and focus on the job ahead

              Ganesh’s dedication, passion and effort for patisserie and the competition were acknowledged by the judges.

              Chef Andre Sandison, Le Cordon Bleu Sydney, helped Ganesh plan the entrement and train for the competition, Chef Angelo Roche, also Le Cordon Bleu Sydney, provided support throughout the event, along with Chef Robert Saucer, Executive Chef of Four Points by Sheraton, Sydney.

              Ganesh says he is especially grateful to Le Cordon Bleu Sydney for the facilities provided throughout the training period. 

              The pâtisserie competition was a highlight of the Mitchelton Wines Chocolate Festival, which also featured demonstrations from some of Australia’s celebrity chefs, wine tours, wine and chocolate paring classes. 

              Ganesh is the recipient of an Endeavour Vocational and Training Scholarship offered by the Australian Government. 

              The completion was a tough challenge, but since January 2015 I have been developing the knowledge and skills at Le Cordon Bleu to not only win the competition, but also to go on and work professionally as a pâtissier.

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