Alumni Video Series: Meet Aurora Hsu

In the heart of Melbourne, amidst the clinks of cutlery and the aroma of freshly brewed coffee, there's a culinary artist weaving magic with sugar and passion. Meet Aurora Hsu, a graduate of Le Cordon Bleu Australia and the creative mind behind intricate desserts at W Hotel Melbourne.

Aurora's journey into the world of pastry began with a simple question from her mother: "Would you like to make a doughnut with me?".

Little did she know, that innocent question would spark a flame of passion within her.

The joy of creating something delicious and the ability to bring smiles to others became her driving force.

It was that very moment Aurora knew she wanted to become a pastry chef and pursue her  culinary dreams in the thriving Australian hospitality sector.

In 2021, Aurora took the first step toward her goals by graduating from Le Cordon Bleu’s Brisbane campus with an Advanced Diploma of Hospitality Management - Patisserie.

---

The connection between student and teacher really made you feel like you were never left behind.

---

She says the rigorous program armed her with the knowledge and skills needed to set herself up for success.

Not only was she mentored by supportive chefs, but was given the opportunity to undertake her Work Integrated Learning placement in Paris at renowned InterContinental Le Grand hotel - thanks to Le Cordon Bleu’s strong international network.

This experience provided her with invaluable insights and firsthand experience as a pastry chef in a renowned establishment.

Now, as a fully-fledged pastry chef at W Hotel Melbourne, Aurora's creativity knows no bounds.

Her job entails creating desserts for various outlets within the hotel, including a café and two restaurants.

But for Aurora, it’s not just about preparing and serving up dishes. She says the most fulfilling aspect is the opportunity to use her artistic skills to create magic on a plate.

“Seeing customers leave the hotel happy is the best thing… it’s how I know my job is done at the end of every day.”

Reflecting on her time at Le Cordon Bleu Brisbane, Aurora says the nurturing environment was one of the program's greatest advantages.

“The connection between student and teacher really made you feel like you were never left behind,” she says.

From a humble doughnut-making session with her mother, to crafting exquisite desserts at one of Melbourne's premier hotels, Aurora has shown that with dedication and hard work, anything is possible.

Explore Le Cordon Bleu Australia’s Pâtisserie programs