Awards galore for Le Cordon Bleu Sydney

Le Cordon Bleu Sydney students and staff excelled at the 2019 Australian Culinary Challenge held at ICC Sydney, winning a total of 10 medals in a range of challenges that included a Front of House Restaurant Challenge (Gold medal), Restaurant of Champions (Silver medal), and live cooking demonstrations.

The Australian Culinary Challenge is a National Australian Culinary Federation competition that runs annually and takes place during the Fine Foods Australia -  it occurs biannually between Sydney and Melbourne.

The competition attracts chefs of the highest caliber and skill levels to showcase their talents before a live audience and judged by a panel of international, interstate and local experts.Chefs, trainees and apprentices have the opportunity to pit their skills against each other and against the clock, competing for a share of the prizes.

Karen Doyle (Programme Manager, Le Cordon Bleu Sydney) who was Australian Culinary Challenge Convener for the competition said she was thrilled with the Team's performance.

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Our students and staff excelled at the Australian Culinary Challenge 2019, as both competitors and judges. I am extremely proud of their achievements, teamwork and the mentorship that made this happen. - Karen Doyle, Programme Manager, Le Cordon Bleu Sydney 

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Le Cordon Bleu Sydney staff played a pivotal role alongside students in the competition. Achieving 2^nd place in the Restaurant of Champions challenge – the team consisted of John Daly (Chef/Lecturer) as Team Manager, Brook Stephens (Patisserie Teacher), Stuart Walsh (Academic Manager VET), an industry veteran who has has cooked for Princess Ann and the Crown Prince of Cambodia acted as Senior Chef, with Nana Eun as Junior Chef.

Congratulations to our talented students, and all the Le Cordon Bleu chef/lecturers whose mentorship inspires excellence.