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Meet Lyn,
HEG alumna

Lyn Fidler

Alumna Lyn Fidler supercharged a successful career in healthcare with a Diplôme de Cuisine from Le Cordon Bleu Brisbane in 2019 to pursue her heartfelt mission to ensure aged-care residents receive high-quality cuisine. Wishing to really immerse herself in the world of gastronomy and meet other like-minded people, she has enrolled on the Advanced Studies in Gastronomy (HEG) programme in 2023.   

Can you introduce yourself?         
I am an Australian, living in Brisbane, in South-East Queensland. Upon returning to Brisbane in 2018, after living and working in New Zealand for six years, instead of looking for a similar role in my professional field, I decided to follow my passion for food studies by signing up for the Diplome du Cuisine at the newly opened Le Cordon Bleu School of Culinary Arts in Brisbane. With an ongoing fascination of techniques utilised in commercial kitchens, I was keen to understand how execution delivers exquisite flavours and perfection on the plate. 

 What is your professional background?
I have had a lengthy career in healthcare management in marketing and sales roles, However I do not work in this field currently except on a consultancy basis.
In my capacity as a private chef, I cater for small events and functions and in 2021 I began volunteering to the Moreton Bay Destination Management Organisation to gain experience in gastronomy tourism. Drawing on my professional cooking skills and liaising with local artisans and growers/producers to promote their products, the events we present are designed to encourage residents and tourists to enjoy local food and drink innovations and produce while supporting the regional economy.

Why did you choose to follow the HEG programme?
I had hoped to attend the Advanced Studies in Gastronomy (HEG) Programme immediately following graduation and achievement of my Diplome du Cuisine qualification, however, this plan was disrupted due to the global pandemic. Instead, I completed an Undergraduate Certificate in Gastronomy in 2020/21 with Le Cordon Bleu, Sydney. While studying online is effective, there is something special about having the opportunity to participate in a program in its country of origin, exploring the history, traditions, artistry, and foods that have shaped and influenced France’s culture and continue to influence global trends and lifestyles into the future.

Do you have a particular memory to share from the programme?
I have many good memories of the program with one standout being the chance to cook in a Patisserie Kitchen at Le Cordon Bleu in Paris. Although the first week of the program was held at the Paris campus, this session was a highlight among many that week.

What did you like the most?
It was an amazing opportunity to learn from experts across many differing fields that support and influence the culinary arts in both historical and contemporary senses. The depth of knowledge and enthusiasm displayed by our tutors and guest speakers ensured that we were well informed while also enjoying the experience.

How would you sum up the HEG programme?
HEG is a fast-paced and complex study program designed to provide participants with a wealth of knowledge across historical and current influences and trends in gastronomy. In many ways, participants will leave with more questions than answers, HEG having provided a strong base for ongoing research and personal development.

The HEG programme is celebrating its 20th anniversary this year, do you have anything to wish it?
It is exciting to think that this program is now in its 20th year. From what I have seen so far, it looks like an outstanding program is being prepared. I would encourage anyone who is thinking about attending to sign up. It promises to be a unique and engaging experience.

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