Alumni Video Series: Meet Chandni Sharma

Chandni Sharma’s journey into the world of pâtisserie began not in a professional kitchen, but in the comfort of her childhood home in India.

“While kids my age were busy watching teen dramas, I was watching reruns of MasterChef Australia,” she recalls.

“My afternoons were spent whipping up desserts and perfecting the silkiest chocolate glaze.”

This dream led her to explore culinary institutions further afield, and eventually landed on study opportunities in Australia.

She says her choice to pursue an Advanced Diploma of Hospitality Management at Le Cordon Bleu Sydney was a strategic one.

“I’ve always wanted an institution that had a great global reputation,” she explains.

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Le Cordon Bleu was perfect – not only is it one of the best places to pursue pastry, but it also provides an excellent understanding of hospitality management, which was very important for me.

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Of all countries, her move to Australia was driven by a mix of curiosity and adventure.

“Australia always fascinated me for its landscape, its gastronomy and the fact that it’s a melting pot of different cultures.”

Fast-forward to 2024 and Chandni is making waves in the culinary world as a Demi Pastry Chef at fine dining establishment, Nomad Sydney.

Her role involves the production and execution of desserts – everything from creating, assembling and putting the finishing touches on her masterpieces.

She emphasises her commitment to maintaining the highest of standards set by Nomad, while incorporating the advanced techniques she mastered at Le Cordon Bleu.

Looking back, she says her time at Le Cordon Bleu Sydney was instrumental in preparing her for the demands of a culinary career.

“The Advanced Diploma is a perfect combination of technical and practical knowledge,” she says.

“There is so much more to being a chef than just perfecting recipes – from understanding the legalities to dealing with supply chain and food waste, Le Cordon Bleu preps you with everything you need for a career in this industry.”

For future budding chefs, she offers a simple yet profound piece of advice: “Step outside of your comfort zone and absorb everything in the kitchen”.

This mindset, coupled with passion and commitment, can pave the way for a fulfilling and successful career in culinary arts.

Explore our Pâtisserie programs today