Leveling up with Le Cordon Bleu

When Adelaide dessert bar Husik first popped up in late 2023, it quickly won hearts with its quirky Korean-inspired. But behind the playful creations is a passionate dessert maker with serious ambitions. Determined to take her skills and business to the next level, Husik director Jeni Cheung enrolled in Le Cordon Bleu’s Patisserie Techniques short course – a hands-on experience that’s helped sharpen her craft, expand her menu, and elevate every bite. This month we sat down with Jeni and got to know her story.

How long have you been running Husik?

We first started as a little pop-up inside my friend’s café on Goodwood Road back in November 2023. Then in August 2024, we moved into our own shop on Grote Street – and we’ve been here ever since. So, it’s been about a year and a half now!

What does Husik specialise in?

We do Korean and Asian-inspired desserts with a fun twist. A lot of people found us online thanks to our bunny-shaped milk pudding – we call it “Jiggle Jiggle” – and our colourful Korean bingsu (shaved ice) and moffle (mochi waffle). We also serve coffee, especially at night, since I’ve been a barista for over seven years.

Before enrolling in Le Cordon Bleu’s Patisserie Techniques short course, were you a self-taught baker?

I work with a chef in my shop who helped set up our recipes and menu, but I’ve always believed in being hands-on. I started jumping into the kitchen myself and picked up a lot through practice, and yes, social media has been a big help! There’s so much you can learn online these days.

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The short course was super informative. Even though the timeframe was tight, every lesson was packed with value. It was really inspiring.

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Why did you decide to enrol in the class?

I wanted to deepen my understanding of Western desserts and learn proper techniques that I could bring back to the shop. It’s all part of growing the business and improving what we offer.

What did you love most about the Patisserie Techniques course?
The course was super informative. Even though the timeframe was tight, every lesson was packed with value. It was really inspiring.

What was your favourite thing you learnt to make?

Definitely the mango mousse cake! It’s such a beautiful dessert, but not easy to make. I actually failed it a few times before doing the course (oops). But the techniques Chef Paul taught really helped and I finally got it right!

How did you find the teacher?

Chef Paul is an incredible teacher. He gives so much attention to every student, and his skills are next-level. Watching him pipe cream, you can just tell he’s a culinary legend. But more importantly, he’s a legend who’s willing to share his knowledge generously.

Would you recommend Le Cordon Bleu’s short courses to others? Why?

100% yes. You get to use all the fancy equipment, learn from the best and the food you make honestly tastes restaurant-level. I would totally pay money for the things we made, so it felt pretty awesome learning how to do it myself.

Feeling inspired? Discover a short course near you!