Alumni Video Series: Meet Moffett Chu

This month we get to know Moffett Chu, a Grand Diplôme® alumna who is now working as a Chef de Partie at the prestigious Langham Melbourne hotel.

For Moffett, the idea of becoming a fully-fledged chef was a profession she could only dream of.

“I remember watching a documentary about the life of Julia Child who was an alumna of Le Cordon Bleu Paris and I was just in awe of her,” she recalls.

She knew, in order to make her dream a reality, she needed to learn the art of French cuisine which she says is “fundamental to master culinary arts”.

After driving three hours to a Le Cordon Bleu Taiwan Open Day, her vision for the future was much clearer.

For people who are thinking of studying with Le Cordon Bleu, I would say definitely take a leap and go for it.

“At the Open Day they told us about all the other campuses around the world, including Australia, which caught my attention immediately,” she says.

“In Melbourne there is a lot of buzz and certainly great food culture, so I knew I had to enrol.”

During her studies, she was given the opportunity to undertake her Work Integrated Learning placement in Spain.

“I knew this would look great on my resume,” she says.

“When you’re in this industry, people have a ranking and when you’re asked where you studied, saying Le Cordon Bleu immediately benchmarks you.”

Having studied a Certificate III in Patisserie and Certificate III in Cuisine, Moffett was armed with the best of both worlds to gain her coveted Grand Diplôme®.

She says the support of her chef lecturers was second to none and she felt like she had all the support needed to succeed.

“The greatest thing I learned was not only how to cook, but how important mise en place is, as well as time management… it’s imperative if you want to be a really good chef,” Moffett says.

“For people who are thinking of studying with Le Cordon Bleu, I would say definitely take a leap and go for it.

“While you’re at it, always think one to two steps ahead and think about how this will benefit you and other people as well – that’s key.”

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