Award winning alumnus to open dream patisserie
Le Cordon Bleu Australia was proud to support Raz Roiter with a $10k scholarship and two $2k awards in recognition of his great potential and commitment to his studies. Today, with a Diplôme Avancé de Gestion Culinaire (SIT60316 Advanced Diploma in Hospitality Management in Patisserie) under his belt, Raz is planning to open his own patisserie business.
In 2017, high achiever Raz graduated from Le Cordon Bleu Sydney with a Diplôme de Pâtisserie, taking home a $10k scholarship, plus the Golden Whisk and Hans Schings awards - a prize totalling $14k toward the next stage of his Le Cordon Bleu studies, a Diplôme Avancé de Gestion Culinaire (Patisserie).
Raz had already studied cuisine for 4 years in Israel, starting work as a kitchen assistant and then Kitchen Manager in a famous Israeli chef’s pastry show. Since then, Raz has dreamed of starting his own small business, and has carried the business card for his future patisserie in his wallet for inspiration. The budding entrepreneur intends to open his first pastry shop in Sydney, to establish the brand, and set up a second business in Israel to fulfil his dream of introducing high-end French pastries into the Israeli culture.
“I always wanted to study at Le Cordon Bleu, but not coming from a rich family, I knew I would have to pay my way. I knew it would take time, so I was prepared to do whatever it took to go to Le Cordon Bleu.” Raz has earned his place as a proud alumnus with exceptional commitment and hard work.
I was prepared to do whatever it took to go to Le Cordon Bleu!
After his first discussions with Le Cordon Bleu, Raz stayed on in Australia, working hard for a year to save up for his studies. On his first day at Le Cordon Bleu, he had an emotional reunion with the staff member he had first spoken to about his dream of studying at Le Cordon Bleu a year earlier.
An 8-month Work Integrated Learning (WIL) placement at the Landscape Restaurant in Tasmania gave Raz the chance to develop technical and leadership skills, he says: “My industry placement was an amazing experience, working as a pastry chef and then running the pastry department, I was managing all their patisserie production. It was magical, I loved it.”
Grateful for the support of his parents, Raz said they always encouraged him to “be happy and follow your dream”. They came all the way from Israel to attend his graduation, and his proud dad joined him for an emotional on-stage moment.
It’s amazing how people have built me up at Le Cordon Bleu, it’s so special, I haven’t had this experience in any school in my life. It has made me feel I can do anything! And because this school has given me so much, I want to give back to the industry.
Deeply inspired by the fact that Le Cordon Bleu chefs continue to enter competitions throughout their careers, winning awards and committing to lifelong learning, Raz felt the encouraged to achieve the same high standards. After graduating from his Advanced Diploma of Hospitality Management in 2018, Raz received the Meritorious Achievement Award in recognition of his outstanding contribution to Le Cordon Bleu and the student body.
As a proud alumnus, Raz will no doubt bring his spirit of determination and commitment to excellence into his own business venture.
“When you wear the Le Cordon Bleu uniform you are part of an exclusive club that is known all over the world, you are representing all those who have come before you and those that will follow, so I intend to keep up the good name.”
CRICOS 02380M / RTO 4959