Le Cordon Bleu Australia students work alongside some top chefs

In Sydney, on Friday 7th September, the Australian Cruise Association 20th anniversary conference commenced. Kicking off the celebrations was the “Flavours of NSW” welcome event at the Overseas Passenger Terminal in Circular Quay, which had in attendance over 25 food and wine producers across NSW.

Tawnya Bahr, owner of Tawnya Bahr Food Consulting, graduate of cuisine at Le Cordon Bleu Sydney and Le Cordon Bleu Master of Gastronomic Tourism, supported this Destination NSW event. It was high profile, where regional producers showcased their outstanding produce.

Together with our Sydney campus Career Services team, Le Cordon Bleu students were given the opportunity to service the event, and by all accounts did a superb job!

On Friday 29th September, Le Cordon Bleu Adelaide students had the opportunity to participate in the preparation, servicing and event running of Asia in SA, a charity black-tie gala dinner held at Adelaide Town Hall. This was a fantastic event where students were able to work alongside top chefs to celebrate the successes and connections between the Asia and South Australia regions.

The inspirational top chefs included Chef de Cuisine, Jeffrey Tan; 2 Michelan Star Chef, Kentaro Azuma; Executive Chef, Janice Wong; Iron Chef, Mark Normoyle; Iron Chef, Ikuei Arakane; and Executive Chef, Philippe Druliolle.

Congratulations to all involved for their hard work and determination. What a great opportunity to learn from these amazing mentors.