Five minutes with Brisbane alumnus Kendrick Hew

In this month's alumni feature, we caught up with Le Cordon Bleu Australia alumnus Kendrick Hew, who studied cuisine at our Brisbane campus. The sous chef is currently working at Siffredi's Spaghetti Bar in Teneriffe, Queensland.

When I was young, all I’d eat was... anything with noodles and soup. I still do today. 

One thing you’ll always find in my fridge is... soy sauce. 

When I’m not in the kitchen I’m... at the movies. 

My guilty pleasure is... a cheeky latenight pack of instant noodles. 

If I wasn’t a chef, I’d be... a basketball player. 

The most invaluable thing Le Cordon Bleu has taught me was... how to make a genoise sponge cake, because I ended up making it seven times after realising I measured out less flour than I should have!

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