Mastery in the Making

Michelle Goh's culinary journey began with a bold move from Malaysia to Australia. In this episode, she opens up about adapting to life abroad, the challenges of studying and working in a new country and how those experiences shaped her resilience and creativity.Michelle then takes us to Bangkok, where she co-founded celebrated fine dining restaurant Mia Bangkok - a venture that led to a historic milestone as the first Malaysian female chef to earn a MICHELIN star. An inspiring conversation on courage, growth and turning obstacles into opportunity.

Mary George, a Sydney pâtisserie graduate, is now making her mark in New York as Executive Pastry Sous Chef at Michelin-starred restaurant Daniel.Mary shares her journey from the classroom to one of the world’s most celebrated dining rooms, reflecting on discipline, creativity and the determination it takes to build an international pastry career.

In this episode, Melbourne student Lachlan McLaren shares his inspiring career pivot from working in corporate business to following his passion for cooking at Le Cordon Bleu. Four months into his Cuisine program, he reflects on the challenges, excitement, campus-life and realities of starting fresh in a professional kitchen setting.

In this inspiring episode, we sit down with Kyra Wang, a dynamic entrepreneur shaping the hospitality scene in Adelaide. From studying a Bachelor of Business in International Hotel Management to owning and operating multiple venues, Kyra shares her journey from student life to successful business owner.

How do you run a successful business in the age of social media, where people eat with their eyes and a single Google review can make or break you? Just ask Adelaide alumnus Gunawan Wu, whose insta-worthy desserts have caught the attention of foodies across the globe.Additional links:» Visit our homepage ⁠⁠https://lcbl.eu/auspodcasthomepage⁠

In this episode, Brisbane restaurateur Andy Ashby discusses the highs and lows of the industry and how to keep the passion and positivity alive in this fast-paced industry. As an industry partner of Le Cordon Bleu, Andy lets us into his life and reveals why people keep coming back to his venue, C'est Bon, time and time again.Additional links:» Visit our homepage ⁠https://lcbl.eu/auspodcasthomepage⁠» Discover our Work Integrated Learning placement program https://lcbl.eu/auspodcastplacements

Le Cordon Bleu Melbourne VET assessor and culinary trainer Sebastian Simon discusses his journey as a chef-turned-educator, what he loves about teaching Le Cordon Bleu students, plus the all-important topic of maintaining mental health in hospitality when things get tough.Additional links:» Visit our homepage ⁠https://lcbl.eu/auspodcasthomepage⁠» Discover our Cuisine programs https://lcbl.eu/auspodcastcuisine» Explore Sebastian's work at LavaSalt https://lavasaltconsulting.comBeyondBlue: 1300 22 4636Lifeline Australia: 13 11 14

Le Cordon Bleu Adelaide alumnus Steven Lee is one of the founders of Plus 82 Group, comprising three restaurants and cafes across South Australia. Steven discusses his time at Le Cordon Bleu and what it takes to start your own, thriving hospitality business.Additional links:» Visit our homepage ⁠https://lcbl.eu/auspodcasthomepage⁠» Discover our Business degrees https://lcbl.eu/auspodcastbusinessdegrees

Russell Le Comte is a pastry chef with more than 20 years of experience in the field. With several accolades to his name, he is now flying the pastry flag at South Australia's premiere entertainment destination, SkyCity. In this episode, Russell discusses his career highlights, what big employers look for in staff and how to truly succeed in the pastry world.Additional links:» Visit our homepage ⁠https://lcbl.eu/auspodcasthomepage⁠» Discover our Patisserie programs https://lcbl.eu/auspodcastpatisserie

Harpreet Talwar decided to pack up her life in Oman and move to Australia to study one of Le Cordon Bleu's postgraduate degrees. In this episode, Harpreet offers her tips and tricks on seamlessly transitioning into life Down Under.Additional links:» Visit our homepage ⁠https://lcbl.eu/auspodcasthomepage⁠» Discover our Master's degrees https://lcbl.eu/auspodcastmasters

Le Cordon Bleu Sydney's higher education centre leader, Brooke Cramond, gives us insight into what job readiness actually is – not just the transfer of knowledge but delivering an individual to the industry with positive attributes that will help them succeed.Additional links:» Visit our homepage ⁠https://lcbl.eu/auspodcasthomepage⁠» Discover our Business degrees https://lcbl.eu/auspodcastbusinessdegrees

Tim Attiwill is the founder of Adelaide's famed CaroClub. What once started as a food truck that toured local festivals and events is now a popular brick and mortar shop at Plant 3 Bowden. Tim, also a Bachelor of Business alumni, discusses his time at Le Cordon Bleu and how it helped prepare him for the industry.Additional links:» Visit our homepage ⁠https://lcbl.eu/auspodcasthomepage⁠» Discover our Business degrees https://lcbl.eu/auspodcastbusinessdegrees

Adelaide lecturer Jenni Key takes great pride in transferring her passion for patisserie onto the next generation of hospitality leaders. In this episode, we discover how Jenni found herself winning global competitions to teaching at Le Cordon Bleu.Additional links:» Visit our homepage https://lcbl.eu/auspodcasthomepage» Discover our Patisserie programs https://lcbl.eu/auspodcastpatisserie

Sandy Goh studied the Diplome de Cuisine after realising her unhappiness as a corporate, 9-5 worker. She's now living the dream as food editor for one of the nation's leading food and lifestyle publications, The Australian Women's Weekly. In this episode, Sandy talks about how it's never too late for a career change.Additional links:» Visit our homepage https://lcbl.eu/auspodcasthomepage» Discover our Culinary Arts programs https://lcbl.eu/auspodcastcuisine

In our first episode, we speak with culinary great Gabriel Gaté about how he started his gastronomy journey in France, and his rise to fame in Australia. Plus, we deep dive into Le Cordon Bleu's rich, 128-year history, uncovering how the institution went from a humble Parisian cooking school to a globally-renowned school. Gabriel comes on the historical journey with us and reveals his special connection to Le Cordon Bleu.Additional links:» Visit our homepage https://lcbl.eu/auspodcasthomepage⁠

Welcome to Mastery in the Making - a fresh, new podcast by Le Cordon Bleu Australia. Join our host, Stephanie Veloudos, as she deep dives into the minds of industry experts, entrepreneurs, plus the voices of Le Cordon Bleu, discussing all things culinary arts and hospitality! Want more? www.cordonbleu.edu/australia www.facebook.com/lecordonbleuaustralia www.instagram.com/lecordonbleuaustralia