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Tom Milligan’s demonstration tour through India

Le Cordon Bleu Australia’s Technical Director Tom Milligan completed a two-week public relations and recruitment drive through India hosting culinary masterclasses, workshops and interactive sessions at partner education institutions and alumni-owned hospitality establishments in Delhi, Gurgaon, Mumbai, Pune, Bangalore, Manipal, and Aurangabad.


Chef Tom Milligan started his tour of India with a masterclass at Le Cordon Bleu School of Hospitality, G D Goenka University for a group of 36 students, who received a certificate of participation.

At the Indian School of Hospitality Chef Tom demonstrated an amazing 4-course menu for 25 students consisting of Amuse Bouche (Panipuris, tomato air, Australian wattle seed); Entrée (Ratatouille Provencale, eucalyptus smoked tomato and basil sorbet, olive soil); Main Course (Poached rainbow trout, mushroom fricassee, watercress emulsion); Dessert (Macha green tea and vanilla bavarois, glazed quandongs, tonka bean, finger lime caviar). 


Le Cordon Bleu India Hub Team members and Chef Tom hosted an interactive session with prospective students and culinary enthusiasts at J W Marriot hotel, assisted by Chef Neha Lakhani (Le Cordon Bleu Ottawa Chef Ambassador).


A meeting with prospective students at alumni-owned Le 15 Café for a delicious High Tea where Chef Tom Milligan, Chef Pooja Dhingra and Chef Pablo Naranjo Agular (Le Cordon Bleu Paris alumni), talked to guests about Le Cordon Bleu’s prestige programmes and their career ambitions.

At Sydney alumnus Chef Divesh Aswani’s restaurant Magazine Street Kitchen, Chef Tom Milligan hosted a culinary demonstration in the venue’s amazing 2500 square foot kitchen space.

Final year culinary students enjoyed Chef Tom’s demonstrations at Sophia Polytechnic and D.Y.Patil School of Hospitality and Tourism Studies.

Tom Milligan and India Hub members hosted a cocktail dinner for Le Cordon Bleu global alumni members and industry partners at London alumna Chef Rachel Goenka’s Restaurant, Sassy Spoon.


Sydney alumnus Chef Smaran Shetty and Tom Milligan met with a group of prospective students at Piatta Dessert Studio for a delightful High Tea to discuss their study and career aspirations. Chef Tom and Le Cordon Bleu Chef Instructors hosted a well-attended culinary workshop at Symbiosis School of Culinary Arts for 30 guests who received a certificate of participation.

Le Cordon Bleu global alumni members and industry partners enjoyed a cocktail dinner at Le Plaisir, owned by Sydney alumnus Chef Siddharth Mahadik and hosted by Tom Milligan and India Hub members.


Twenty-five Châine des Rôtisseurs members attended a mise en place & demonstration hosted by Chef Tom at Conrad Hotel assisted by kitchen staff, while Paris alumna Swetha Kurada’s Café Desserted hosted an interactive session with prospective Le Cordon Bleu students.

A culinary demonstration at IHM Bangalore was held exclusively for 36 final year students who are members of the culinary club, Gourmet Marshals.


Thirty students attended a special demonstration/ workshop at Manipal University (WGSHA).


At the Institute of Hotel Management (Aurangabad) Chef Tom, assisted by Le Cordon Bleu Chef Instructors, hosted a culinary demonstration for 180 participants, all received certificates of participation. Tom Milligan also hosted a special workshop for the top 24 students in the final year of their culinary arts program, who recreated two of Chef Tom’s recipes from the culinary demonstration on the previous day.

CRICOS: 02380M/RTO: 4959