Our Alumna Usha Named 2nd Runner-Up at the Elle & Vire Young Chef Competition
LE CORDON BLEU MALAYSIA
We are proud to celebrate the outstanding achievement of our alumna, Usha, who secured 2nd Runner-Up at the prestigious Elle & Vire Young Chef Competition, representing Le Petit Four, Penang. Now in its second edition, the competition attracted over 100 aspiring pastry chefs aged 16 to 25 from culinary institutions, patisseries, and restaurants across Malaysia. After advancing through the semi-finals, the Top 10 finalists competed in the Grand Final, where they recreated Elle & Vire Professionnel®'s signature Marble Butter Cake and presented an original French-inspired plated dessert.
Participants were evaluated on their technical skills, creativity, flavour, presentation, and ability to perform under pressure. Usha's remarkable accomplishment reflects her dedication, passion, and commitment to excellence in the art of pastry. She was mentored by Le Cordon Bleu Paris alumna Hooi Shing, founder of Le Petit Four, Penang, highlighting the strength of our alumni community in nurturing and inspiring the next generation of pastry professionals.
The finalists were assessed by a distinguished panel of industry experts, including Chef Frédéric Oger, Pastry Chef Instructor at Le Cordon Bleu Malaysia; Chong Ko Wai, co-founder of Texture Patisserie, Elle & Vire Professionnel® Malaysia Ambassador; Lawrence Cheong, co-founder of Texture Patisserie and Coupe du Monde de la Pâtisserie 2015 Best Chocolate Showpiece award recipient; Benjamin De Closets, Pastry Chef at La Maison de L’Excellence Savencia®; and Arieni Adriena, Founder and CEO of Gula Cakery Group. We extend our heartfelt congratulations to Usha on this well-deserved achievement and look forward to seeing her continue to excel in the world of pastry.
Interview with Usha Chandrika A/P Vijendran
Q: Congratulations on winning 2nd runner up, how do you feel right now?
I'm feeling really happy and grateful to have been given this opportunity. I'm also incredibly excited and proud to have won.
Q: What was the most challenging part of the competition of you?
The most challenging part was managing my time. I had to allocate my time carefully to complete both creations within the 3 time limit.
Q: What was the inspiration behind your competition creation today?
I wanted to use an ingredient that isn't commonly seen in desserts, so I chose rose apple as one of the main ingredients. With the guidance and support of my chef, I was able to bring my idea to life and create the dessert I presented today.
Q: How did your training at Le Cordon Bleu Malaysia help you in this competition?
Le Cordon Bleu Malaysia taught me the fundamental skills of being a pastry chef. With the guidance and support of all the chef instructors here, I was able to build my confidence and become the pastry chef I am today.
Q: You have been working with Le Petit Four Penang for 2-3 years, and the owner is also a Le Cordon Bleu alumni. How has this experience shaped you as a pastry chef?
Having my boss as someone who also graduated from Le Cordon Bleu made me feel at home, as we share similar experiences in our culinary journeys. Working at Le Petit Four has also allowed me to further enhance my pastry skills, gain more confidence, and continue growing as a pastry chef.
Q: What advice would you give to young chefs or current students who dream of joining competition like this?
My advice to young chefs is to never give up and always have a clear goal that you want to achieve. Things may not always go as planned, but whether the outcome is good or challenging, do not let it discourage you. Every experience is an opportunity to learn, improve, and become a better chef.
Interview with Hooi Shing (Le Cordon Bleu Paris Graduate & Founder of Le Petit Four)
Q: What is your first impression of Usha?
My first impression of her was that she was a very quiet person. When I first interviewed her, she told me that she was willing to work as many hours as needed and was very committed. After hearing that, I asked her to start work the very next day.
Q: What quality that make her stand out?
She is very determined and passionate about working in the kitchen. She always challenges herself and gives her best effort, especially when working on chocolate decorations and chocolate bonbons. She puts in a lot of effort to perfect her chocolate tempering skills. For macarons and petit gâteaux, which require precision as they are small bite-sized creations, she is able to execute them very well. She pays attention to every component and consistently delivers high-quality results. She truly has the qualities needed to become a great chef.
Q: How has your Le Cordon Bleu journey influenced the way you mentor your team?
What I always emphasise to my team is the importance of mastering the basic techniques. You need to build a strong foundation before you can progress further. I personally believe that having a solid foundation is extremely important, and this is something that Le Cordon Bleu has always emphasised to its students.
