Talking Culinary Arts with Tom Milligan
Tom Milligan (Culinary Arts Technical Director, Le Cordon Bleu Australia) discusses how and where to get the best culinary arts education. With a 30-year international career, Tom brings a wealth of industry knowledge to his role, ensuring the quality of culinary programmes across Australia’s four institutes meet the highest Le Cordon Bleu standards.
What is the best part about your role at Le Cordon Bleu?
I am Culinary Arts Technical Director at Le Cordon Bleu Australia which means I act as Executive Chef overseeing our teaching chefs and the course curriculum, ensuring students receive the very best culinary arts training.
The best part of my role is the transfer of skills and knowledge to our students who are the next generation of chefs, and the fun we have in the kitchens and seeing our students go on to become successful in their chosen careers.
What is the attraction of becoming a chef at Le Cordon Bleu Australia?
Students at Le Cordon Bleu are very motivated and passionate about a career in the food service and hospitality industry – they are high achievers and are driven to succeed. Le Cordon Bleu’s curriculum and qualifications are recognised internationally for being the best in the world.
Students who choose Le Cordon Bleu have done their research - they want to learn with likeminded students at the best Culinary Arts Institute - which leads them to Le Cordon Bleu.
If you had to choose one, which culinary course would you personally recommend to novices and why?
Le Cordon Bleu Australia offers excellent courses covering all aspects of the hospitality and food service industry. No matter which study path the student follows, they will gain the necessary skills and knowledge to be successful in their chosen career. If I had to choose one course, I’d say if you are interested in a culinary arts career then I’d choose Grand Diplôme. Our Grand Diplôme combines both Cuisine and Patisserie and will equip you with exceptional knowledge and high-level practical skills.
If you are looking to build a career as a Hotelier or Restaurateur, then a Bachelor of Business in International Hotel or Restaurant Management would be a good choice. Also, we’ve just launched a range of online higher education courses for anyone looking to advance themselves in our industry with online study.
What is your favourite kitchen tool?
I don’t have one particular favourite tool, as with any craft you need the right tool for the specific task. This is why every Le Cordon Bleu student is equipped with a full set of knives and specialized utensils to ensure they have the right tool for the task.
Saying this if I did need to pick one tool it would be my Sabatier 30cm chef’s knife which I have owned for some 30+ years and is still my ‘go to’ every day.
CRICOS 02380M / RTO 4959