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Australia Graduation - Class of 2016

Adelaide - Melbourne- Sydney

Feb 2017 - Mar 2017

In February and March 2017, 253 students attended individual graduation ceremonies in Adelaide, Melbourne and Sydney to receive their parchments from Le Cordon Bleu’s Culinary, Bachelor’s, and Master’s programmes. 19 students received awards for outstanding achievement.

Adelaide Graduation

On Thursday 2 March 2017, 280 guests assembled at Adelaide Town Hall to celebrate the Adelaide graduation of Le Cordon Bleu students from Semester 2, 2016. 87 students from Le Cordon Bleu’s Culinary, Bachelor’s, and Master’s programmes were eligible to receive parchments at the formal cocktail event, with 8 students honoured for outstanding achievement.

The historic venue was an elegant backdrop for graduands celebrating with family and friends. As guests enjoyed delicious catering by Epicure, students took the opportunity to network with industry peers.

Amongst those in attendance were VIP guests: Ms Sally Neville, Deputy Chief Executive Officer, Restaurant & Catering Industry Association; Bill Spurr, Chair, Study Adelaide; Karyn Kent, Chief Executive, Study Adelaide; Andrew Houey, Director-International Marketing, Study Adelaide; Representatives from Le Cordon Bleu’s partner institutions Regency TAFE and University of South Australia; Industry supporters from Hilton Adelaide, Crowne Plaza Adelaide and Mayfair Hotel Adelaide; Members of Le Cordon Bleu Academic Board; and Master of Ceremonies Mr Stan Szczypiorski.

Special guest speaker, Ms Eileen Low, Le Cordon Bleu Master of International Hospitality Management alumnus (2012) and St Hugo’s Brand Experience Manager at Pernod Ricard Winemakers, delivered an inspiring speech encouraging graduates to follow their passion, and pursue lifelong education.

Award recipients reflected on the value of their learning experiences and expectations of a bright future. Yong Voon Cheng, Dux (Advanced Diploma) said “attending culinary school at the prestigious LCB was by far the best decision I have ever made” and reflected on challenges overcome to make his dream come true.

Taylor Peplow Ball, Dux & Meritorious Award (Bachelor of Business) shared the joy of finding her career path in Food Entrepreneurship, stating that Le Cordon Bleu graduates “are armed with the tools, the knowledge, the experience, the relationships and the ability to take on whatever comes [their] way”.

Alberto Isaza Isaza, Dux (Master of International Hospitality Management) described an “incredible and memorable journey” at Le Cordon Bleu, saying “we have met new friends, discovered an amazing country, increased our knowledge, gained experience and grown as individuals… Thanks to Le Cordon Bleu a great career in hospitality is underway”.

Meet The Winners

The following students received Le Cordon Bleu awards in recognition of their exceptional achievements:

Dux (Certificat de Commis de Cuisine)

Tianzhu Li

Dux (Certificat de Commis de Pâtisserie)

Haylee Jade Faggionato

Golden Whisk Award

Thanh Tam Bui

Career Services Award (Cuisine)

Ping Tat Yang

Dux (Diplôme Avançé de Gestion Culinaire)

Yong Voon Cheng

Meritorious Award (Bachelor of Business Stage 5 2016)

Taylor Rose Peplow Ball

Dux (Bachelor of Business Semester 2 2016)

Taylor Rose Peplow Ball

Dux (Master of International Hospitality Management Semester 2 2016)

Alberto Isaza Isaza

Career Services Award (Master of International Hospitality Management)

Parthasarathi Tantry

Melbourne Graduation

On 23 February 2017, 46 guests assembled at the Harbour Room, St Kilda for Le Cordon Bleu Melbourne’s graduation ceremony (Semester 2, 2016). Master of Ceremonies, Mr Ken de Mallindine introduced industry guest speaker Mr Bernard Chu (Director/ Pastry Chef, LuxBite, and Le Cordon Bleu alumnus 2004).

8 students graduated from Le Cordon Bleu’s Culinary programme with 4 awards bestowed for exceptional achievement.

Dux (Superior Cuisine)

Wa Hung So

Dux (Superior Patisserie)

Adeline Chandra

Golden Whisk Award

Yilun Yang

Career Services Award

Vinit Vinod Badiyani

Sydney Graduation

On 9 March 2017, 330 guests gathered at Dolton House, Pyrmont to attend Le Cordon Bleu Sydney’s graduation ceremony. Master of Ceremonies, Mr Michel Peters introduced industry guest speaker Ms Julie Ballard (Culinary Chef Consumer Food at Cerebos’s Culinary Institute, and Le Cordon Bleu Alumna 2001).

158 students graduated from Culinary and Bachelor’s programmes (Semester 2, 2016) with 7 students awarded for outstanding achievement. 22 students from Le Cordon Bleu Master of Gastronomic Tourism were retrospectively recognised at this event for having graduated. They received Le Cordon Bleu medals for their achievements.

Dux (Superior Cuisine)

Felicia Poulden         

Patrick Harris Award

Uchit Makhania       

Dux (Superior Pâtisserie)

Aurea Dos Santos Mesquita

The Golden Whisk (Pâtisserie)

Balaji Ramesh           

Hans Schings Award

Aurelia Shearen Chang       

First Dux (Diplôme Avance de Gestion Culinaire)

Lydia Angelina

Second Dux (Diplôme Avance de Gestion Culinaire)

Astrid Clarissa

Le Cordon Bleu proudly acknowledges the achievements of all graduating students from Adelaide, Melbourne and Sydney, and invites them to continue a tradition of excellence as members of our prestigious alumni.