Le Cordon Bleu reaches 11,000 alumni on Hosco: A milestone to celebrate

Le Cordon Bleu is thrilled to celebrate an exciting new milestone – 11,000 alumni are now part of our Hosco community. This growing network is more than just a number; it represents thousands of journeys, achievements and connections across the global culinary and hospitality industry. One of those journeys belongs to Charmaine Clare De Almeida, a graduate at Le Cordon Bleu Australia who turned her childhood passion into a thriving professional career.

Charmaine’s love for baking was born in her grandmother’s kitchen. “Some of my fondest memories are of measuring flour, cracking eggs and waiting eagerly by the oven,” she shares. What began as a joyful pastime soon revealed itself to be her calling.

After high school, she enrolled in a short pastry and bakery course in Malaysia, which only deepened her love for the craft. At just 19, she followed her dream all the way to Brisbane, Australia, enrolling at Le Cordon Bleu to take her passion to the next level.

Her time at Le Cordon Bleu became a transformative experience. While she mastered the technical skills of pâtisserie, Charmaine also learned to embrace challenges and develop the resilience needed to thrive in the industry. “The lecturers pushed us to be precise, but also to persevere,” she recalls. “It wasn’t always easy, but that tough love prepared me for the real world.”

Hosco made the process simple – connecting me to employers, helping me explore career paths and offering a global view of what’s possible in hospitality.

Since graduating in 2021, Charmaine has carved out a dynamic role as Manager and Head Chef at Batch Cookie Bar x Lunar Pies. She wears many hats, from mentoring staff to running operations and baking cookies and empanadas. “I take pride in creating a warm, welcoming environment,” she says. “The joy on our customers’ faces when they taste our creations; that’s what drives me.”

The transition from student to professional wasn’t without its hurdles. Naturally shy, Charmaine found it difficult to step outside her comfort zone after graduation. “I was afraid to take risks, to speak up,” she admits. “But I made a promise to myself to at least try. That mindset shift changed everything.” Today, she leads her team with confidence, mentors apprentices and continues to grow in every aspect of her role.

One of the defining moments of her journey came early in her career, when she found herself in a fast-paced kitchen with a small team and high expectations. It was a trial by fire, but also a turning point. “I learned the most in those tough moments. That experience taught me resilience, teamwork and how to push past my limits.”

Throughout her journey, Hosco has been a constant companion. “It was the first place I turned to when looking for job opportunities,” she says. “Hosco made the process simple – connecting me to employers, helping me explore career paths and offering a global view of what’s possible in hospitality.”

Looking ahead, Charmaine envisions a culinary industry that’s innovative, inclusive and sustainable. She believes the future lies in professionals who lead with passion, compassion and integrity. To students and graduates chasing their dreams, she offers this advice: “Stay curious, take every opportunity to grow and lead with your heart. You never know what’s waiting for you just beyond your comfort zone.”

Reflecting on her journey, Charmaine sums it up beautifully: “Together, Le Cordon Bleu and Hosco have been the catalyst that transformed my passion into purpose.”

As we celebrate 11,000 alumni on Hosco, we’re reminded that behind every number is a story like Charmaine’s, full of grit, growth and inspiration. Here’s to the community we’ve built and the incredible journeys yet to come!

As a Hosco member, you have access to dedicated hospitality content and thousands of jobs and internships worldwide. Click here to join Le Cordon Bleu Australia on Hosco.