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.

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”.

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.