‘Le Cordon Bleu’, Australia, came calling on 1st October 2018. Cuisine Master Chef Tom Milligan conducted a demo for our Third Year BSc in hospitality students on contemporary modern cusine. Born and raised in England, Executive Chef Tom Milligan trained at the prestigious Ritz Hotel Piccadilly, working under renowned chefs including Terry Laybourne, Michael Quinn and Bruno Loubet. Tom’s passion then took him to Australia to restaurant Flerieu at the Hyatt Regency Adelaide before heading overseas again to the Park Hyatt Buenos Aires. The draw of Australia’s innovative culinary industry saw him return to take up the position as a chef instructor with Le Cordon Bleu Culinary School at Regency Institute for Hospitality. Tom is also a member and past President of the Melbourne Chef Association Les Toques Blanches and Vice President of the Academie Culinaire de France Australia. Award winning Chef Tom Milligan joined Le Cordon Bleu Australia in March 2018, as the newly appointed Australian Culinary Arts Technical Director.
Chef Ishrat Bachooally, our very own alumna, conducted a contemporary dessert workshop with our Craft Bakery students on 28th September 2018.
On 27th July 2018, the entire HAFT department visited “Keshav Shrushti” a hub of innovative and versatile educational, irrigational and social project. The campus is nestled in the lap of nature spread across miles of greenery, a flowing stream and hills. Students were given inputs on ecotourism and manufacture of organic paper.
