It was a graduating class of over 1oo students for this month’s Sydney Culinary Arts Graduation event. The night was full of excitement for students finishing up their studies. Industry guest Carl Middleton, Executive Chef for the Hilton in Sydney, had some great words of encouragement for students. Speaking about his early days in the industry, Middleton reiterated the need to work hard to receive rewards.
One of the highlights of the night came from Superior Cuisine graduate Nicolas Diez Vidal, who won the Hans Schings award for representing Le Cordon Bleu to the highest standard during his six month industry placement. He received a $2000 Scholarship towards the Le Cordon Bleu Advanced Diploma of Hospitality, a Le Cordon Bleu gift and trophy, and his name was engraved on the Hans Schings Memorial Shield that is on display at Le Cordon Bleu Sydney Culinary Arts Institute.
Nicolas received the award for his work on board a six star luxury cruise ship, Silversea’s Silver Spirit, where he worked seven days a week, at least 12 hours a day, for the full six months of industry placement. Nicolas worked in various sections of the kitchen during his time on board including La Terrazza Italian Restaurant, La Champagne fine dining venue, the cold galley and room service. He showed a permanent positive attitude which helped him overcome many situations and as a trainee performed well above expectation. Both his positive attitude and work performance ensured that he was greatly appreciated by his colleagues. During his work, Nicolas also got the chance to travel around the world, including the Caribbean, Panama Canal, Colombia, Puerto Rico, Los Angeles, Hawaii and French Polynesia.