Guests included students, staff, academics, and industry partners and all complied with COVID-19 social restrictions, while the event was livestreamed on Facebook for family members, friends, or fellow students who couldn’t attend.
After a welcoming speech, Master of Ceremonies Paul Picksley (Academic Director, Le Cordon Bleu Brisbane) introduced industry guest speaker Javier Cordina (Chef/Restaurateur, Moda Tapas Brasa Bar) who spoke about the dual importance of focusing on ambition and health for those pursuing a culinary career.
Pins were presented by Jason McKavanagh and Daniele Panetta (Chef Educators), and Cristina Rodrigues (IE Manager) who awarded students a Bronze, Silver or Gold pin to commemorate the three stages of their academic and technical accomplishment.
Graduands, students and proud parents cheered enthusiastically during parchment presentations, while students accepting their awards expressed gratitude to their Chef Educators for their instruction and care.
Ellie Langanis (Diplôme de Pâtisserie) delivered the graduate response and spoke of her appreciation to her Le Cordon Bleu teachers.
I’m very grateful to have been taught by the most patient and dedicated pastry chefs, who despite our high stress industry environment taught me how to stay calm and grounded during my work. As we are the future of the industry it excites me to know that we can be the change the industry needs
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