‘Enter the World of Le Cordon Bleu’ Careers Workshop: 3-Day Career Residential for High School Students
This month, Le Cordon Bleu Adelaide welcomed a lucky group of Year 11 and 12 high school students to experience what it is like to study at the world’s most famous culinary arts educator, providing more than just a taste of what a future career in global hospitality will be like.
Over three jam-packed days, students had the opportunity to meet Le Cordon Bleu Chefs and lecturers, get hands-on with crafting chocolates in a lesson from our Certificate III in Patisserie class, a business-focused class straight from our Bachelor of Business in International Hotel Management course, cook and eat what they created for lunch from a Certificate III in Commercial Cookery class, participate in a housekeeping challenge at the Mayfair Hotel, barista training, mocktail lessons, quizzes and much more!
Finishing off with a bite to eat, prizes and certificates at the Awards Ceremony, the Careers Workshop was an unforgettable experience and introduction to the exciting world of food and wine, culinary arts and business management at Le Cordon Bleu.
Don’t miss out on our next 3-Day Career Residential, 27-29 September 2021:
Enter the World of Le Cordon Bleu
Career Readiness Workshop
Le Cordon Bleu Brisbane is dedicated to empowering students in preparation for the future. With this month’s Career Readiness Workshop led by the Industry Engagement team, the students delved into career development to succeed beyond their studies. Exploring life after graduation, employability and how to build your personal brand, Brisbane students had the opportunity to learn the key elements of success on the path to their dream jobs.
Career development is an ongoing and lifelong process at Le Cordon Bleu and we like to support and empower our students manage their careers. With an introduction to our graduate and alumni programs, industry partners, events, webinars and networking opportunities, the students acquired the tools to build a lifelong career with access to the strengths and benefits of being Le Cordon Bleu Alumni.
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Great Chefs Masterclass
The Chef and Owner of Moda, Chef Javier Codina, wowed students of Le Cordon Bleu Brisbane with his Catalan Cuisine Masterclass. Chef Javier has worked in some of the world’s finest dining rooms and his achievements at the head of Moda have been recognised by his growing clientele of regular patrons and celebrities alike, also winning numerous awards. With around 60 students attending, Chef Javier demonstrated how to cook an authentic Paella Parellada with his unique background, experience and knowledge for Catalan cuisine. Providing great insight into the culture and cuisine, students were truly inspired by the passion of Chef Javier.
2021 AUS-TAFE Culinary Trophy
The students of Le Cordon Bleu Melbourne have been heating up the kitchens this month with the Le Cordon Bleu Regional Heat of the AUS-TAFE Culinary Competition. The 1st and 2nd place winners will go on to represent Le Cordon Bleu Melbourne at the Victoria State Finals which will be held on our Melbourne campus on the 1 July 2021.
Congratulations to Surina Dasgupta, who won 1st place, Zhengyue Yang, who won 2nd place and Ngai Man Ning who won 3rd place!
Great Chefs Masterclasses
Le Cordon Bleu Melbourne students also had the opportunity to learn from some of the top chefs in Melbourne with Great Chefs Masterclasses. The leading chefs included Chef Frank Camorra, the Restauranteur and Chef of MoVida, Chef Arno Backes, the Master Chocolatier and Owner of Ganache Chocolate, and Chef Deepak Mishra, the Director of Food and Beverage/Culinary Operations at M Gallery by Sofitel Melbourne.
Lentil As Anything - Kitchen Volunteers
The Industry Engagement team and students of Le Cordon Bleu Sydney had the opportunity to give back to the community by volunteering at Lentil As Anything in Newtown. The not-for-profit restaurant not only has an inclusive atmosphere based on it’s ‘pay as you can’ prices, but also provides over 1000 meals a week to those in need. Aligning with the wholesome values, Le Cordon Bleu students and representatives volunteered in the kitchen with food preparation, helping with desserts, front of house duties, taking orders and much more.
Offering healthy vegetarian food and run primarily by volunteers, the students of Le Cordon Bleu Sydney thrived from the Lentil As Anything community spirit and enjoyed the social aspect of the restaurant. The diversity, different backgrounds and inclusive culture was inspiring for Le Cordon Bleu Sydney students and offered an alternative perspective on dining values.
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