member profile - le cordon bleu

Meeting with Michel Peters, Academic Director and Bryn James Education Manager based at the Sydney Culinary Arts Institute provided valuable insights to a benchmark college in the hospitality sector.

NSW Member Support Officer, Sarah Rosen visited the Institute last week.

Le Cordon Bleu’s history goes back to Paris in 1895, before its global education push brought them to South Australia in 1992. From there, they expanded into the Sydney market four years later with 6 students. Today, Le Cordon Bleu Australia educates close to 2,000 students a year in its Sydney and Adelaide schools with a wide range of undergraduate and postgraduate hospitality, management and culinary qualifications.

According to Michel Peters, the success of the Institute is attributed to its international reputation, the quality of its teaching staff and state of the art facilities. “Of course, for us we have a wealth of experience in commercial cookery being one of the longest running schools. We are very protective of our brand as it is highly regarded internationally. Our students come looking for quality training, an Australian and globally recognized qualification and the best experience that living in Sydney can offer.”

“Our students are supported in securing excellent work placements using our extensive industry links, some of which may be overseas, and many of which lead to strong career opportunities when they graduate. We are also very proud of our alumni who go onto great achievements in their field.” Said Michel.

Bryn James, Education Manager, Michel Peters, Academic Director show NSW Member Support Officer, Sarah Rosen around Le Cordon Bleu’s Ryde campus.