Australian cuisine of the first decade of the 21st century shows the influence of globalisation. Organic and biodynamic foods have become widely available and there has been a revival of interest in bushfoods. British traditions persist to varying degrees in domestic cooking and the takeaway food sector, with roast dinners, the Australian meat pie and fish and chips remaining hugely popular, but there are also new elements featured in these foods.
Young Student Chefs from 67+ nations after getting selected from different colleges from 67+ nations, will fly down to India on 26th January (67th republic day for India) to represent their country in a cook-off that will last 4 days starting 29th January to 1st February. The results will be collated and the Grand Finale is scheduled on Monday 1st February 2015 at Kolkata.
I am just another human being who is privileged to have been chosen to compete in this competition. The craft I have chosen to follow as a profession is to work as a Chef in the kitchen. Currently working with Tetsuyas, Sydney. It is a restaurant founded by Chef Tetsuya Wakuda, following a Japanese – French cuisine. I absolutely love the outdoors and nature. Earlier I have completed my bachelors in commerce. Worked in Wildlife rescue and release – with reptiles and other animals.Travelling around gave me the opportunity to do a few climbs(all in the Himalayas, 3-600m ranged mountains). Have been privileged also to work with a few backward areas and slumbs and get a firsthand experience of their lives. I also enjoy drawing and art, work mostly with abstract and absurdist forms of art. Real literature and poetry, be in 18th century Russian or 60’s American. Also delve into music having learned to play about 5 instruments. Lastly, I feel the wildling in me that thrives on the ever dynamic society, my love for life and food, shows through on the plate of food I serve and the gratification from the happiness of the receiver.
Founded in Paris in 1895, Le Cordon Bleu earned its reputation as the ultimate in cuisine, patisserie, hospitality and gastronomy training, after more than a century of dedication to the culinary arts.
In 2015 Le Cordon Bleu celebrates 120 years of excellence in education and training and is world renowned for their dedication to providing the highest level of culinary and hospitality education, through world class programs.
With more than 50 schools globally and attended by over 70 nationalities Le Cordon Bleu combines innovation and creativity with tradition, through Bachelor and Master Degrees that focus on the demands of a growing international hospitality industry.
Le Cordon Bleu prides itself on distinctive teaching methodology, where students gain experience and network with like-minded individuals, while studying topics ranging from sustainability, trends in cuisine and culinary arts, food writing for media and the history of gastronomy.
Cuisine and Pâtisserie programs preserve, and pass on, the mastery and appreciation of the culinary arts at the heart of French gastronomy for over 500 years.
It is with this rich heritage in mind that Le Cordon Bleu Australia was created, bringing the finest in culinary and hospitality management education to students in Adelaide, Sydney and Melbourne.
Le Cordon Bleu Australia offers students with the right blend of passion, drive and commitment a passport to a vibrant and exciting career in the culinary arts, hospitality and tourism. Le Cordon Bleu graduates receive a world renowned qualification that will forever distinguish them from the crowd.
With new campuses opening up in Shanghai in 2015 and Rio in 2017 ready for the summer Olympics, Le Cordon Bleu is passionate about forging new friendships underpinned with tradition and heritage.