With 20,000 more skilled workers needed to meet the booming Queensland tourism and hospitality industry by 2020, Le Cordon Bleu Brisbane’s first ever graduate cohort are set to support the State’s increasing demand for qualified chefs. With qualifications in classic French culinary techniques and patisserie, the institute will provide hospitality professionals and chefs qualified in culinary excellence to supply and shape the ever-growing industry in Queensland.
Minister for Training and Skills Development Shannon Fentiman said this is an exciting accomplishment for the Queensland hospitality industry.“This is a fantastic achievement and I am really excited to see them dish up their talents and skills on Queensland plates,” Ms Fentiman said. “Having world renowned culinary school, Le Cordon Bleu right here in Brisbane means our future master chefs are gaining the world class skills they need to make their mark in the hospitality industry.” Since launching in Brisbane in 2018, Le Cordon Bleu has received increasing interest from local industry seeking skilled professionals. Le Cordon Bleu Academic Director, Paul Picksley, believes the success of the Brisbane institute is a testament to the globally recognised hospitality tuition and career opportunities it provides through some of the world’s leading culinary experts.
With State Government funding supporting the partnership between Le Cordon Bleu and TAFE Queensland, a major upgrade in the campus’ training facilities has ensured the next generation of chefs leave the institute with a high level of skill to redefine food culture in Queensland. “The ten-year partnership we have with TAFE is paramount in producing the finest chefs and hospitality workers that Queensland needs for the future,” continued Mr Picksley. “Funding from the Palaszczuk Government this year saw upgrades to our training facilities with two new commercial-grade kitchens, which has given our graduates quality tools to support their practical learning and in ensuring they receive the culinary education Le Cordon Bleu is world-renowned for.”
Le Cordon Bleu Brisbane graduate Lyn Fidler, a former corporate healthcare manager, will be graduating with a Diplome de Cuisine with plans to use her acquired skills to help invigorate the landscape of aged-care food. “I have aspired for many years to achieve formal training as I am fascinated by the techniques that support the cooking and presentation of French and modern European food,” she explained. “Studying at Le Cordon Bleu Brisbane was a special time for me. The chef instructors come from diverse backgrounds; however, they have incredible experience and skills to share.“Having the opportunity to learn from and be guided by them was a privilege. I’m excited to take my qualifications and make a real difference to food service in the aged care industry, which, to me, is a sector that is looking for new ideas and skills to deliver cost effective quality product and service.”
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