Culinary passion shines in challenging times
Le Cordon Bleu Australia students continue to shine in industry, on campus, in local and international competitions, in restaurant training services, and in their practical exams. In this update, we celebrate our students’ ongoing passion and commitment to excellence in challenging times.
World Championship of Pastry
The World Trophy of Pastry, Gelato, and Chocolate by the International Federation of Pastry (FIPGC) takes place every 2 years in Italy. This is the most prestigious international event for pastry professionals, and a competition that attracts pastry chefs from around the world to win the title World Championship of Pastry. The winners of the pre-selection will be representing Australia and will participate in live demonstrations, and the team will receive considerable media attention.
The competition will see 3 pastry chefs for each team guided by 1 coach, competing for the world championship title on 3 main disciplines, by presenting sophisticated pastry artworks:
- Chocolate Sculpture and Pralines
- Sugar Sculpture and Modern Cake
- Pastillage Sculpture and Gelato
Congratulations to Le Cordon Bleu Sydney alumna Kavita Naresh Bhagchandani who graduated with a SIT60316 Advanced Diploma of Hospitality Management (Patisserie) in June 2020. She will be participating in the event and mentored by her Patisserie Teacher, award-winning Chef Angelo Roche.
In November 2020, Le Cordon Bleu’s Sydney Team will compete in Food Service Australia’s Culinary Challenge. Five students from Sydney Institute have entered Nestlé Golden Chefs Hat NSW Metro Heats 2020 competition, with judging taking place on the week of 20 July.
Two Sydney alumni are state finalists in Nestlé Golden Chefs Hat National Finals:
- Victoria Grand Finalist – Wei (Davy) Dai, Sydney Campus, SIT60316 Advanced Diploma of Hospitality Management (Commercial Cookery)
- Tasmania Grand Finalist – Sadhvi Chawla, Sydney Campus, Bachelor of Business (International Hotel Management) and SIT60316 Advanced Diploma of Hospitality Management (Commercial Cookery)
Chocolate Showpiece Award
Le Cordon Bleu Melbourne campus held its first Certificate IV Chocolate Showpiece Award for Excellence competition which was supported by French chocolate company Valrhona who provided the chocolate and the prizes for the winners. Eleven students competed in the event which reportedly was a great success.
The winners were:
- 1st place Jia Chien Chuah
- 2nd place Jesslyn Clarissa Utomo
- 3rd place Jiamin Zang
Superior Patisserie Final Practical
Le Cordon Bleu Melbourne's Superior Patisserie students completed their final practical exam and concluded their on-campus studies in BIS. The cakes presented were of the highest quality - a testament to the students’ hard work over the last 9 months honing their culinary skills and techniques.
Le Cordon Bleu Brisbane students were encouraged to to showcase their LCB Brisbane experience by entering an Instagram Competition asking them to post pictures of what they do in class, what they cook, chef masterclasses or excursions, fun activities or trips in their free time around Brisbane.
The jury panel consisted of Cuisine Teacher George Clegg, Patisserie Teacher Jerome Magisson, Regional Sales and Marketing Officer Jessicah Hooper and Program Manager Patrick Dennis.
The student winners were:
They each recieved a $100 Montrachet voucher.
Sell-out season at TIROS Training Restaurant
Le Cordon Bleu Adelaide students hosted a delicious 3-course Winter lunch in August at TIROS training restaurant with each daily service over the two-weeks fully booked out. The menu was exceptionally well received, offering varied flavour profiles and options for dietary restrictions.
Seating numbers in the restaurant was greatly reduced to comply with social distancing and to provide a safe and comfortable environment for our guests.
CRICOS 02380M / RTO 4959