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Le Cordon Bleu students shine at the Great Australian Chocolate Cake Competition
Rima Naja, recent graduate of the Le Cordon Bleu Sydney Advanced Diploma, won first prize for the open ‘Professional’ class. Vicky Gao, current student of Le Cordon Bleu Intermediate Pâtisserie, won second prize for the ‘Student’ category. Jason Roberts, current student of Le Cordon Bleu Superior Pâtisserie, won the ‘People’s Choice’ award with his cake entry. And Balaji Ramesh, current student of Le Cordon Bleu Superior Pâtisserie, put in a great effort with his entry, which included a chocolate stand!
Under the banner of The Leura Harvest Festival, on May 1st 2016, baking enthusiasts, industry professionals, students, and chocolate cake loving children, were brought together to compete in the inaugural Josophan’s Fine Chocolates Cake Competition. Le Cordon Bleu Patisserie students were eager to showcase their artistic & creative skills as highlighted in their decoration and presentation of cakes.
Josophan’s Fine Chocolates is nestled in the heart of Leura Mall in the beautiful Blue Mountains. Josophan’s create extraordinary fine chocolates, using Fair Trade certified chocolates which are hand crafted on site at the workshop.
Categories for the Chocolate Cake Competition included, ‘Adult Novice’, ‘Child’ (under 16 years), ‘Professional’, and ‘Student’.
Thank you to all the chef lecturers for the student support they provided in preparing for the competition and to Chef Karen Wigston for helping out on the day in Leura.
Finally, a big congratulations and well done to our students on their entries!
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