Industry awards for Le Cordon Bleu Sydney

Left: Karen Doyle, Programme Manager, Le Cordon Bleu Sydney - Right: Le Cordon Bleu Sydney student, Donata Jones at 2018 Minister’s Student Achiever Awards (Photograph used by permission: Dallas Kilponen, 2018)

Le Cordon Bleu Sydney staff and students continued their commitment to excellence, receiving prestigious industry awards and achieving placements in culinary competitions.

Nestlé Professional Leadership in Foodservice Awards

Congratulations to Le Cordon Bleu Australia Programme Manager (NSW) Karen Doyle, a finalist in the category of “Women in Leadership” 2018 Nestlé Professional Women in Foodservice Awards.

A celebration of excellence and outstanding industry contributions, the second annual Nestlé Professional Women in Foodservice Awards took place on Wednesday September 12 at Fine Food Australia. 18 women were honoured (1 winner and 2 finalists for each category) – find out more about them in the September issue of foodservice magazine.

2018 Minister’s Student Achiever Award

Congratulations to Le Cordon Bleu Sydney student Donata Jones (Certificate III and IV in Patisserie) for receiving a 2018 Minister’s Student Achiever Award.

The awards are presented annually to outstanding young students for outstanding academic achievement and for demonstrating the potential to make a significant contribution to the industry in NSW. The awards acknowledge the importance of professional training to the tourism and hospitality industry and encourage talented students to progress in their studies and careers. Each award includes a cash prize for the student.

Staff & student competitions

Advanced Diploma of Hospitality Management (Patisserie) students participated in the Callebaut Chocolate Showpiece and Bon Bon Presentation competition at Callebaut Sydney Royal Chocolate Show on 2 September. Le Cordon Bleu Sydney students awarded medals for participation were: Haribowo Chandra, Ayesha Biem, Teng Qing Choi, Sepian Praitno.

Alumnus Ganesh Iyer was a finalist in the Australian Selections for The World Trophy of Pastry, Ice Cream, and Chocolate on 11 September at Fine Food Australia.

Chef Lecturer Emmanuel Lottefier was a winner at the Australian Selections for The World Trophy of Pastry, Ice Cream, and Chocolate on 10 September at Fine Food Australia.

Student Arron Rodrigues (Advanced Diploma of Hospitality Management - Cuisine) and alumna Mary George (Certificate III in Patisserie) were in the NSW junior team competing in the Chefs Table Competition at Melbourne Fine Food Show achieving a Silver Medal which is an outstanding achievement.
Arron Rodrigues also competed in the Chef of the Year Competition – Culinary Challenge at Melbourne Fine Food Show achieving 2 x Bronze Medals.
Karen Doyle, Le Cordon Bleu Australia Programme Manager (NSW) was Chief Judge for the National Nestle Golden Chef's Hat Competition at Melbourne Fine Food Show.