On Wednesday 16th December Le Cordon Bleu celebrated the official launch of the new Culinary Arts Institute in Melbourne.
The Minister for Training and Skills, The Honourable Steve Herbert MP, as well as Chief Executive of Holmesglen, Mary Faraone, and Chair of the Holmesglen Board, Peter Lewinsky were joined by VIPs, media, industry and alumni to celebrate the launch of this significant partnership. Guests on the night included Hongju Jo, Consul General of the Korean Consulate General in Melbourne, Jean-François Enconnière, Victorian Representative of the Culinary Academy of France, Dale Prentice from the Australian Culinary Federation and Mark Wetherley from Les Toques Blanches as well as industry luminaries John Myers Owner of the two hatted restaurant Royal Mail Hotel, MasterChef Guest Judge and Le Cordon Bleu alumni Bernard Chu from Luxe Bite and Alejandro Saravia, Executive Chef of renowned Peruvian restaurant Pastuso.
The early evening launch, held at Philippe Mouchel’s culinary pop up concept Déjà vu, had a distinctly Francophile theme and was a celebration, not only of the partnership between Le Cordon Bleu and Melbourne’s Holmesglen Institute, which is also renowned for its dedication to vocational training, but also of Le Cordon Bleu’s 120 year anniversary in 2015.
We have a long tradition in providing excellence in teaching the classics of cuisine, but now with a presence in more than 20 countries around the world, our culinary teaching reflects the internationalisation of culinary development around the world today. In this context we are very happy to be opening a new Le Cordon Bleu School in Melbourne, which is regarded as a leader in culinary and gastronomy excellence in Australia.
The purpose-built, state-of-the-art facilities at the Holmesglen Moorabbin campus provide the highest level of culinary and hospitality education with the Melbourne location joining Sydney and Adelaide to expand one of Australia’s leading Culinary Arts institutes.
Le Cordon Bleu employees are highly qualified and experienced and, having taken on leadership roles in the hospitality industry for many years, have a deep understanding of the challenges faced when embarking on a career in this exciting and growing industry. With predictions that the tourism and hospitality sector will require an additional 123,000 workers by 2020, Australia is undergoing a rapid period of development in this sector.
Holmesglen is excited about our new partnership with Le Cordon Bleu and is delighted to be working with such a world renowned brand to train the future hospitality professionals of Melbourne.
Applications are now being accepted for a range of Cuisine and Pâtisserie courses, including the prestigious Grand Diplôme, giving Australian and international students a unique opportunity to learn renowned and revered French techniques in Australia’s forward-thinking culinary capital. All graduates will leave with a world-renowned qualification that opens doors to an exciting, international career in gastronomy and hospitality.