“Since I was a child, I’ve always been drawn to cooking and baking,” she says. “I never really thought being a chef was a potential career. It was simply something I loved doing.”

At the heart of that early passion was her grandmother, whose influence went far beyond recipes.

“She used to say that when she saw people enjoying her food, she felt completely content and fulfilled, as if she had eaten herself.”

That philosophy profoundly shaped Rhea’s approach to food. Before stepping into the culinary world, Rhea pursued a degree in Psychology, yet something deeper called her toward baking.

“After finishing my degree, I felt like I owed it to myself to explore the passion I had always carried for baking.”

This moment of self-reflection became a turning point.

“I realised that if I didn’t at least try to honour the skill, discipline and precision required to become a pastry chef, I would always wonder ‘what if’. That was the moment it shifted from being just a love for baking to something I wanted to pursue professionally.”

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I chose Le Cordon Bleu because I really wanted proper classical training. When I was researching different schools, I kept coming back to how much they focus on technique and fundamentals.

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With clarity and purpose, Rhea chose Le Cordon Bleu Melbourne to turn her passion into a profession. She completed her Advanced Diploma of Hospitality Management (Patisserie), graduating in 2022.

“For me, pursuing formal training at Le Cordon Bleu was the only option I considered, because I wanted to approach it seriously – with structure, technique and excellence. That decision was the point where my passion truly became my career.”

Rhea was particularly drawn to the artistry of plated desserts, where creativity meets precision.

She says having the opportunity to work in a restaurant environment and learn from different chefs showed her how much thought and technique goes into every plate.

“Watching that process really made me think differently about desserts and pushed me to start experimenting and creating with more intention.”

Her decision to study at Le Cordon Bleu was rooted in a desire for strong foundations.

“I chose Le Cordon Bleu because I really wanted proper classical training. When I was researching different schools, I kept coming back to how much they focus on technique and fundamentals,” she explains.

“I didn’t just want to learn recipes – I wanted to truly understand the craft, and that’s what drew me here.”

After graduating, Rhea stepped into Melbourne’s dynamic culinary scene, working in some of its most respected kitchens.

Now, she is working as a pastry chef at French restaurant, Maison Bâtard, where she continues to develop within a professional pastry team.

Reflecting on her journey, Rhea encourages aspiring chefs to fully embrace the experience.

“If you’re considering Le Cordon Bleu, go in ready to commit and really embrace the fundamentals,” she says.

“It can be intense, but that discipline and foundation stay with you long after you graduate.”

Explore our Patisserie programs today