Students from Le Cordon Bleu Australia’s Melbourne campus recently demonstrated their culinary talent, teamwork and creativity at the Club Chef 2026 Cookery Challenge, a prestigious competition designed to promote excellence and achievement among Victoria's emerging hospitality professionals. Hosted at Holmesglen Moorabbin for the third consecutive year and organised by Durawear, the competition brought together some of Victoria's most promising cookery students for a high-pressure culinary challenge.
The competition is designed to replicate the fast-paced and unpredictable nature of professional kitchens. Teams are presented with a mystery box of ingredients and challenged to create an entrée, main course and dessert within strict competition conditions.
With ingredients supplied by leading industry partners including Humpty Doo Barramundi, Biviano Direct, Queen Products, Lactalis Dairy and Aurum Poultry, competitors were tasked with transforming premium products into restaurant-quality dishes that demonstrated technical proficiency, creativity and flavour.
Competing against 10 other teams from seven leading TAFE and training institutions, the Le Cordon Bleu team of Skye McBride, Adrian Dias, Soumyadeep Dey and Vasispol Thonguthaisri delivered an impressive performance to secure a bronze medal, showcasing the skills, professionalism and creativity developed throughout their studies.
By participating in events such as the Club Chef Cookery Challenge, students learn how to respond to pressure, refine their workflow, receive feedback from industry experts and develop the confidence needed to succeed in professional kitchens.
The competition featured 10 judges representing a range of hospitality and supplier organisations, providing participants with valuable feedback and insights from experienced industry professionals.
Reflecting on the value of the competition, Mariano Velazquez, Education Manager at Le Cordon Bleu Australia, said:
It is an honour to host this competition every year and an opportunity we all look forward to. Mentoring Le Cordon Bleu students to participate and challenge themselves to produce food to very high standards is both rewarding and inspirational.
At Le Cordon Bleu Australia, practical learning forms the foundation of the student experience. Through hands-on training, students develop a thorough understanding of fundamental culinary techniques, including knife skills, food preparation, butchery, sauce making, seafood cookery, flavour development and contemporary presentation methods.
These core technical skills allow students to confidently adapt when faced with competition challenges, enabling them to work creatively with unfamiliar ingredients while maintaining professional standards.
For those considering a career in hospitality, competitions such as the Club Chef Cookery Challenge demonstrate the value of a practical, industry-focused education.
Through programs such as the Diplôme de Cuisine, students develop classical and contemporary culinary techniques while gaining the confidence to create innovative dishes and work in professional kitchen environments. Those looking for a fast-tracked introduction to hospitality can also explore Diplôme CordonTec®, which provides training across cuisine, pâtisserie, boulangerie and service, alongside valuable industry experience.
Whether they aspire to compete on the national stage, work in leading restaurants or pursue an international hospitality career, Le Cordon Bleu Australia equips students with the skills, mentorship and real-world experience needed to succeed.
Ready to turn your passion into a profession? Explore our programs today.
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