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Magnifique talent celebrated at Le Cordon Bleu Melbourne’s Bastille Day Birthday and Alumni event

marco pierre white visits Le Cordon Bleu

For 4 years, Le Cordon Bleu Melbourne has been producing the most extraordinary talent, and with graduates now working in culinary and hospitality jobs across Australia, overseas or in their own businesses, the renowned institute celebrated their achievements with a Bastille Day 4th birthday bash.

200 students, staff and alumni attended, and it was an exciting opportunity to connect peers, alumni and teachers in a fun, relaxed environment.

Says Le Cordon Bleu’s Program Manager, Greg O’Shea who provided the evening’s opening address; “A Bastille 4th birthday soiree is a great way to recognise not just our star graduates, lecturers and team, but also to inspire current and future students”.

One such student was guest alumni speaker Nicholas Machado, who shared his experiences as a former student. Nicholas has worked in hospitality from the ground up and now enjoys a diverse and challenging role as Pastry Sous Chef with Rockpool in Melbourne, with a dream to one day return to his native India to open a dessert bar.

“I chose to study at Le Cordon Bleu because I knew it would help me to advance my career within the industry in a short period of time”, says Nicholas. “As I was a long way from home, I was keen to develop industry connections, and Le Cordon Bleu’s Industry Engagement team and Alumni membership connects graduates with the most respected individuals in the industry.”

Since its inception in July 2015, Le Cordon Bleu Melbourne Institute of Culinary Arts has been delivering culinary and patisserie programs in Melbourne and now boasts over 450 students.

Timed perfectly to coincide with Bastille Day, this Le Cordon Blue 4th birthday celebration featured DJ Alana playing French music in recognition of the hospitality and culinary school’s heritage.

CRICOS 02380M / RTO 4959