With a clear goal to run her own business from the outset, Matilda Smith needed to ensure she was armed with all the right tools and knowledge to succeed in Melbourne's competitive hospitality industry. After graduating in 2012, the passionate foodie was on a mission to bring French flair to the streets of Victoria with the opening of pâtisserie Penny for Pound.
Add a touch of French romance to your day with this heart-shaped sable mille feuille recipe. Originating in the city of love, mille feuille means “a thousand layers”. Le Cordon Bleu Sydney chef Gert Knudsen says this simple, yet delicate dessert is a mouth-watering way to say ‘I love you’ a thousand times.
In every corner of the world, our alumni are finding success in their own businesses including award-winning pâtisseries, cafes and restaurants. We are looking to strengthen and support Le Cordon Bleu alumni business owners on their culinary and entrepreneurial journey as part of our ongoing commitment to our graduates.
