BE YOUR BE YOUR BEST. BEST. BE BE BETTER. BETTER. BE BE
NEW BUSINESS DEGREES NOW AVAILABLE NEW BUSINESS DEGREES NOW AVAILABLE
CONTENTS
LE CORDON BLEU AUSTRALIA
CHRISTMAS E-MAGAZINE 2022
08
LIVING THE DREAM
Earlier this year, Sammie Lucey graduated from a Bachelor of Business in International Hotel Management. The Adelaide alumna, who works as a supervisor at luxury lodge Sequoia, hasn't looked back
10
TOP ALUMNI EATERIES
Le Cordon Bleu Australia trains thousands of Cuisine and Patisserie students each year, who go on to do amazing things Discover 10 must-try eateries run by our very own
13
YOUR CHRISTMAS FEAST SORTED
What's on the menu this Christmas? Our Sydney chefs have got you covered with entrée, main and dessert recipes that will wow your guests this festive season
20
Q&A WITH PHILIPPE KRONBERG
Shangri-La general manager
Philippe Kronberg discusses what the future holds for the hotel industry, in a post-COVID world
EDITORIAL & DESIGN
Stephanie Veloudos sveloudos@cordonbleu edu
Bienvenue
WELCOME
Christmas is a time for reflecting on the year that was, and looking towards the exciting future of our students, our institutes and the wider hospitality industry There's no denying that the past few years have been challenging, but we have weathered the storm and bounced back bigger, and better, than ever.
Le Cordon Bleu Australia has been training aspiring hospitality professionals for three decades, and we are proud to say that we continue to be the world's leading culinary arts and sciences education provider to this day.
Although culinary arts is our specialty, we are constantly evolving with the times We understand the needs of our industry and what it takes to be successful in this domain
Earlier this year, we launched a range of new business degrees that complimented our existing suite of higher education programs
The response has been outstanding, and we look forward to watching our students soar once they reach graduation and enter the bustling business world
But while the future looks bright, there is still work that needs to be done to ensure our industry continues to thrive
In saying that, I urge you to support your local cafés, restaurants and bars this festive season If you're not sure where to start, explore our list of 10 incredible eateries featured in Le Cordon Bleu Australia's inaugural Christmas e-magazine Here you'll also discover student success stories, the hotel industry's outlook post-COVID and a threecourse festive spread, prepared by our Sydney institution's master chefs.
Above all, this magazine celebrates our hospitality heroes and raises a glass to our incredible Le Cordon Bleu community, which includes you From my family to yours, we wish you a very Merry Christmas and a safe and prosperous New Year.
RODOLPHE COINTREAU CHIEF EXECUTIVE OFFICER LE CORDON BLEU AUSTRALIA
NEWS AROUND THE WORLD
CORDON
NAMED
Le Cordon Bleu has been named Oceania’s Best Culinary Training Institution in the 3rd annual World Culinary Awards
Chosen by culinary professionals, media and consumers, the award recognises Le Cordon Bleu’s commitment to excellence through world-class training across Australia and New Zealand
BAKERY SCHOOL NOW AVAILABLE IN ENGLISH
Learn all the tricks of the trade in Le Cordon Bleu's new Bakery School: 80 Step-by-Step Recipes cookbook, now available in English Discover mouth-watering, illustrated recipes for traditional, regional breads and breads from around the world, as well as Danish and French pastries Learn how to knead, shape and score breads and achieve baking success thanks to the know-how and advice of the very best bakers Available now at all good bookstores.
Le Cordon Bleu Australia’s Head of School – Culinary Arts and Sciences, Mark Veiga, says the global institution has had a presence in Oceania for more than 30 years and prides itself on educating the world’s upcoming culinary leaders “We are incredibly humbled to receive this award. It is testament to the hard work that goes on behind the scenes to deliver our leading culinary programs,” Mr Veiga says.
The awards ceremony will be held from December 11-17 at Park Hyatt in Dubai, where industry leaders will celebrate their place among the best of the best
KIMCHI COOK OFF A SWEET
SUCCESS
Le Cordon Bleu London recently hosted the final of the 2022 Kimchi Cook Off competition in partnership with Association Mes Amis and global kimchi brand, Jongga Ten finalists were challenged to develop innovative kimchi-based recipes and cook them in one of the institute’s state-of-the-art kitchens Overseen by Chef Emil Minev, Culinary Arts Director for Le Cordon Bleu London, competitors had an hour and a half to complete their dishes, which included kimchi and sausage shakshuka, kimchi gazpacho and kimchi cauliflower mac and cheese filo pie Chef Emil and the judging panel then evaluated each entry based on taste, presentation, creativity and originality Charttrapat Hirunsiri won first place with her coconut kimchi and beef curry recipe, inspired by her time growing up in Thailand. All finalists received a gift of Jongga products, and the four main winners received cash prizes
GLOBAL
LONDON
WHAT'S
LEVEL UP WITH A MASTERS
With a range of master's degrees on offer at Le Cordon Bleu Australia, it can be hard to choose which one is right for you
Le Cordon Bleu Adelaide is the only institution to offer a Master of International Hospitality Management degree, brought to you in conjunction with the University of South Australia. In just two years, you will gain all the skills required to take on roles such as general manager, business development manager, HR manager and more. 2023 is well and truly the year to level up
BRISBANE
DOUBLE YOUR POTENTIAL
With endless career options in the sunshine state, our Brisbane campus is the perfect place to inspire your culinary dreams with a Grand Diplôme It is recognised internationally as one of Le Cordon Bleu’s most prestigious qualifications, fusing a Certificate III in Cuisine with a Certificate III in Patisserie The next intake is in January 2023, so why not start your year on the right path and secure a spot?
LEARN FROM THE BEST IN FRENCH FARE
Have you ever wondered how to make traditional French pastries, cakes and tarts? Make 2023 your year to shine in the kitchen with Le Cordon Bleu Melbourne's Certificate III in Patisserie Join our January intake and discover French pastry techniques that are used in contemporary kitchens across the globe. In just 15 months, you'll receive a dual Australian and La Fondation Le Cordon Bleu international qualification which is recognised all over the world Do you aspire to work in a boutique patisserie in Paris? Or perhaps you want to stay in Australia and open your own bakery? The options are endless with our world-renowned program
GET BUSINESS SAVVY
Are you ready to take on the business world as a consultant, advisor, project manager or operations manager? Look no further than Le Cordon Bleu Sydney's Bachelor of Business degree This three-year program includes immersive work-integrated learning that allows you to gain real-life experience and explore career options in the hospitality sector, across different industries and organisations Not sure if this program is for you? Book a campus tour in 2023 and speak with one of our representatives who can answer your questions.
SYDNEY
MELBOURNE
The world is The world is
your
your
oyster. oyster.
LIVING THE DREAM IN LUXURY
Earlier this year, Sammie Lucey graduated from a Bachelor of Business in International Hotel Management. The Adelaide alumna, who works as a supervisor at luxury lodge Sequoia, hasn't looked back.
When most Year 12s were still deciding where to take their careers once finishing school, Sammie Lucey already had her sights set on the hotel industry.
“I got into hospitality from a young age, working in cafes and pubs,” the 22-year-old says “I had a huge love for working with people, so I wanted a career I could fit that into, and hospitality was that for me ”
Deciding where to study was an easy choice, and when she discovered Le Cordon Bleu’s Bachelor of Business in International Hotel Management, the then 19-year-old didn’t hesitate to enrol Fast-forward just three years post-graduation and Sammie is flourishing in a supervisor role at luxury lodge Sequoia – part of the famed Mount Lofty House estate
The Adelaide Hills destination boasts 14 suites with unparalleled views of Piccadilly Valley, but don’t be fooled – her days aren’t spent by steamy pools overlooking the rolling hills. Sammie is in demand from breakfast right through to dinner service, but thrives on the rush of hospitality and being in a guestorientated environment
“We curate the whole Sequoia experience for our guests,” she says. “If we have international guests, we pick them up from the airport and plan their whole trip around South Australia
“I love being able to provide an amazing experience for somebody, whether it’s their honeymoon or babymoon. We deal with so many special occasions and the fact that they choose to celebrate with us is phenomenal ”
While she has always had a knack for guest services, Sammie says Le Cordon Bleu provided her with the confidence to work across any department within the industry
“Anybody can go and study at university and get a business degree, but the biggest benefit studying at Le Cordon Bleu is the fact that they offer so many diverse subjects,” she says.
"Being able to live on Hamilton Island for six months is not necessarily an experience that most people get out of their studies, so that was a real highlight for me. "
“You learn everything from culinary to housekeeping and bar skills, and then dive into reservations, marketing, management and the accounting side of things as well ”
The endless industry placement opportunities were also a drawcard to Le Cordon Bleu’s Australian arm
“Being able to live on Hamilton Island for six months is not necessarily an experience that most people get out of their studies, so that was a real highlight for me,” she says
“Above all, I chose to study with Le Cordon Bleu because I was eager to succeed in hospitality. The name ‘Le Cordon Bleu’ speaks for itself, it’s an internationally-renowned company ”
We interviewed Sammie as part of Le Cordon Bleu Australia's Alumni Video Series. Scan the QR code below to watch her video, and don't forget to subscribe!
TOP 10 ALUMNI EATERIES
Many Le Cordon Bleu Australia students aspire to run their own business after they graduate, whether it be the hottest new restaurant and bar, or award-winning café. Here are 10 must-try eateries across Australia, run by our very own alumni.
My Kingdom for a Horse, SA
This retro, 120-seater café is headed by Master of Arts in Gastronomy alumna, Emily Raven It boasts a seasonal, allday à la carte menu using the best, ethically produced ingredients, as well as a coffee roastery on site. Emily has more than 30 years of experience in professional cookery under her (chef’s) hat Its mouth-watering menu, paired with the café’s commitment to sustainability, is no doubt credit to the multiple awards My Kingdom for a Horse has received over the years, including Best Café Dining – Adelaide City at the 2018 Restaurant and Catering Awards.
Beach vibes, great coffee, pet-friendly and family-friendly – need we say more? Francis Bean Café is headed by Sung Shan (Susanna) Tse who has a Certificate III in Commercial Cookery All day breakfast and brunch items include eggs benny to avo on toast, plus more exotic dishes such as Hong Kong-style stuffed peanut butter French toast Plus, mums will get to enjoy a hot, uninterrupted coffee while the little humans play in the kids’ corner. Bliss. 3 Mari St, Alexandra Headland, facebook.com/francisbeancafe
This café is the brainchild of Patisserie alumna Carol Xu and business partner Elvan Fan which combines their love for coffee and homewares, from ceramics to artwork by local and international artists Here you’ll also find a selection of creative sweet treats, including matcha baked cheesecake, truffle choux puffs, mont blanc tarts and passion fruit mille crepe to name a few.
Shop 7/2 Crewe Pl, Rosebery, instagram.com/moonandback. syd
If you’re after some of the best cakes and pastries around town, look no further. Penny for Pound, run by Patisserie alumna Matilda Smith, is your go-to for hot and flaky croissants, and a cabinet brimming with intricate, hand-crafted cakes and tarts Nestled down a side street in Richmond and inside the Morris Moor Precinct in Moorabbin, Penny for Pound has fast become a weekend tradition for many Melbourne foodies
410 Bridge Rd, Richmond, and 7 Cochranes Rd, Moorabbin, pennyforpound.com.au
CAROclub, SA
Meat It’s serious business for My Kitchen Rules 2017 finalist Tim Attiwill, who graduated from a Bachelor of Business at Le Cordon Bleu Adelaide in 2006. Together with Kyle McLean and Kain Slotegraaf, CAROclub was born, originally as a food truck. Now, CAROClub continues to thrive as a brick and mortar eatery at Plant 3 B d St d t di h i l d b f b d i f i d
Sincerely, Cake, NSW
In 2013, Jeongmin Sylvester graduated with a Diplôme de Pâtisserie and moved to the Blue Mountains to set up premium online patisserie business, Sincerely, Cake. Equally passionate about ceramics and sweets, she decided it was time to open a store, fusing the two Her gallery and patisserie has become a popular hot spot for locals who enjoy sampling Jeongmin’s baked goods, which are all inspired by her time at Le Cordon Bleu 10/195-196 Great Western Hwy, Hazelbrook, 0499 593 048
Mascavado SA
Lea Chairesa graduated from an Advanced Diploma of Hospitality Management (Patisserie) in 2016 and immediately knew she wanted to run her own artisan bakery After stints in Sydney restaurants and patisseries including Cirrus Dining and KOI Dessert Bar, she relocated to Adelaide where she opened Mascavado in 2020 The Hutt St haunt boasts a range of sweet and savoury croissants, brownies, cookies, tarts, pies and more. 175 Hutt St, Adelaide, facebook.com/mascavado
Laurus, VIC
Quentin Fergusin (ex-Vue De Monde) and alumnus Roger Lu opened Laurus in November last year, bringing modern Chinese dining with an Australian lens the bustling suburb of Carlton Armed with an Advanced Diploma of Hospitality Management (Commercial Cookery), Roger is leading the kitchen with exotic dishes such as duck salad with fermented quince and Hong-Kong prawn toast with a twist Shop 4/160 Victoria St, Carlton, laurusmelbourne.com.au
Marvelicious Dessert Bar & Cafe, NSW
Grand Diplôme alumna Ellice Tsiaprazis has Cronulla’s swee cravings sorted with decadent dishes such as donut fries, chocolate lava cake and apple pie nachos. In addition to an all-day brunch and night menu, Marvelicious transforms into a bustling bar at night, serving a selection of beer, wine and cocktails 22 Cronulla St, Cronulla, (02) 8539 3410, marvelicious.com.au
USOK Filipino Grill & Noypi Halo Halo, QLD
Janine Carampot brings an exotic Filipino fare to Surfers Paradise. The Advanced Diploma of Hospitality Management (Patisserie) alumna took her inspiration from traditional Filipino street food, with menu items such as pork intestine, deep fried quail egg and chicken feet The dessert bar offers classic halo-halo, taho and Asian flavoured ice-creams.
Surfers Paradise Centre, 2 Cavill Ave, Surfers Paradise, facebook.com/usokgc
FROM THE FROM THE CORPORATE CORPORATE WORLD TO WORLD TO KITCHENS KITCHENS
Every year, hundreds of students graduate from Le Cordon Bleu Australia’s campuses across Adelaide, Melbourne, Sydney and Brisbane. Earlier this year, we sat down with Cuisine graduate Rita Kwan who discussed her time at Le Cordon Bleu Sydney and what she loved most about studying at a globally-renowned institution. Here’s what she had to say.
WORDS RITA KWAN
I heard about Le Cordon Bleu from articles in magazines and newspapers but never imagined that one day I would become part of the Le Cordon Bleu family
Studying at Le Cordon Bleu Australia is not just about being a chef in a commercial kitchen, it has also opened a door for me to explore the culinary world and gain a deeper understanding of the hospitality industry
The unique learning structure with a mixture of demos and theory classes has broadened my knowledge around the history of food and cooking, kitchen science, culture and modern cookery methods The practical classes delivered a very hands-on and real-world experience in the kitchen. To me, it was a big decision to pursue my culinary dream at Le Cordon Bleu while maintaining a fulltime job The transition from the corporate world into commercial kitchens has pushed me to get out of my comfort zone and switch roles between two industries that require completely different skillsets and expertise, from accuracy vs efficiency, strategic vs creativity, and keyboard vs pans
This was another interesting part of the journey that I really enjoyed I still remember that I was very nervous on my first day at school as I had no idea what I needed to do in the kitchen, despite cooking a lot at home. The teacher gave us a good tour around the school and made me feel extremely welcome
The training, guidance and encouragement from the teachers at Le Cordon Bleu Australia redefined my definition of professionalism, passion and creativity, and equipped me with skills that will be useful for the rest of my life
This invaluable learning experience is very different to anything I previously studied and any of my experiences developing my career in the corporate world.
Sharing and giving food is a great way to connect with people It is gratifying, pleasurable and provides indescribable satisfaction to oneself when people immensely enjoy the food you create for them
Studying at Le Cordon Bleu Australia was a life changing decision for me and it shows that it’s never too late to pursue one’s goals and dreams
YOUR YOURFestive FEAST SORTED FEAST SORTED
Our Le Cordon Bleu Sydney chefs have been busy in the kitchen, preparing a threecourse Christmas menu for you to wow your guests with this festive season. Bon appétit!
Beetroot Gravlax
SERVING PREP TIME COOK TIME
GRAVLAX REQUIRES 48 HOURS CURING TIME*
SALAD REQUIRES 1 HOUR MARINATING TIME*
INGREDIENTS
For the beetroot gravlax
1 side of salmon, skin off and pin-boned
(your fish monger will happily do this for you)
400g fresh beetroot, whole
120g demerara sugar
3tbs horseradish
1tsp fennel seeds
500g rock salt or sea salt
1 lemon, zested
100ml gin
1 bunch fresh dill, chopped
Forthefennel,cucumberand tomatosalad
3 large bulbs fennel
2 lemons
2 punnets baby cucumbers
3 punnets tomato medley
2 bunches watercress or rocket
METHOD
Forthebeetroot
1.Washthebeetrootandroughlychopinto 4cmcubes.
2 Place into a blender with horseradish, sugar, fennel seeds, lemon zest, gin and roughly chopped dill. Blend until a thick wetpuréeconsistency Thiscouldbetwoto three minutes depending on your style of blender
4 Lineadeeptraywithalfoilandsprinklea layer of the beetroot salt mixture, 1cm thick. Lay the side of salmon on the beetrootsalt
5 Cover the top of the salmon with the remaining beetroot mix and gently press intosalmonflesh
6 Place another piece of alfoil over the top and seal the edges together. Wrap again tightlyingladwrap
7 Placesalmonintoarectangulartray
8 Refrigerate for 24 hours, then turn salmon over and refrigerate for another 24 hours For the fennel, cucumber and tomatosalad
9 Remove outer discoloured layers from fennel bulbs and finely slice fennel on a mandolinorwithaknife
10 Marinate fennel and cucumber with grated lemon zest, lemon juice, extra virgin olive oil and sea salt Leave to marinate for 1hour
11. Slice cucumbers and cut tomatoes in half.
12 Pick stalks from watercress or rocket, keepingtheleaves
13 Toss together in the marinated fennel and serve with sliced beetroot gravlax and sourdoughtoast
Beef Wellington Main
INGREDIENTS
Fortheduxelle
500g Swiss brown mushrooms
3 shallots
10g parsley
50g butter
Forthecrêpes
125g baker’s flour
Pinch salt
1 egg
250ml milk
40ml water
30g butter, melted
Parsley and chives, to taste
Forthemorels(optional*)
8g morels
20g butter
5g olive oil
Salt and pepper, to taste
Morels are a type of fungi and may not be readily available in your region*
METHOD
Fortheduxelle
ForthePérigordsauce
2 shallots
50g butter
80ml Madeira wine
350ml veal stock
5g truffle essence
Forthebeef
1 2kg beef fillet
20ml vegetable oil
Salt and pepper, to taste
4 sheets puff pastry
60g foie gras or liver pate
2 egg yolks
1 Finely chop mushrooms, shallots and parsley and heat in a frypan with butter until soft, approximately 10 minutes Ensure most of the moisture has cooked outofthemushrooms
2.Cooldownandsetaside.
Forthecrêpes
3 Combine all ingredients and whisk until a batter forms
4. Strain the batter and make thin crêpes using a crêpemakerorfrypan Setaside
Forthemorels
5. Soak morels for 20 minutes in warm water Remove from water and dry with paper towel Keep the liquid from the morels, this can be added to the Périgord sauce.
6 Sauté morels gently in butter and oil andseasonwell
ForthePérigordsauce
7. Sweat shallots and deglaze with Madeirawine
8 Add veal stock, morel water and reduce to a sauce consistency. Finish with truffle essenceandchoppedtruffle.
9 Whisk cubes of cold butter into the sauce before serving This is a French technique commonly referred to as “monteraubeurre”,tothickenandenrich
Forthebeef
10 Trim fillet of sinew but keep whole Season beef and sear in a frypan with oil untilallsidesarebrowned.Setaside.
11 Lay out puff pastry and place a crêpe downthemiddleofthepastry
12 Place a layer of duxelle down the centre Placebeefontop
13. Place another layer of the duxelle on top of the beef, and the foie gras or pate ontop
14. Encase the fillet with the crêpe and pastry and neatly seal with egg yolk Make sure the crêpes do not overlap the pastry Trim if needed as the top and bottom pastry must be in direct contact to create atightseal.
15 Egg wash the top and refrigerate for 15minutes Youmayscorethepastrywith thebackofaknifetodecorate.
16 Bake beef wellington at 220°C for approximately 15-20 minutes Continue cooking at 180°C until core temperature ofbeeffilletis50°C.
17 Rest for 15 minutes, slice and serve with morels, Périgord sauce and seasonal vegetablesofyourchoice.
Dessert
Pavlova Wreath
SERVING PREP TIME COOK TIME MINS 45 8 MINS* 75
PAVLOVA WREATH 30 MINUTES*
MERINGUE CHRISTMAS TREES 45 MINUTES* COOK TIMES DEPENDANT ON OVEN. SEE METHOD.
INGREDIENTS
For the pavlova
100g egg whites, at room temperature
150g caster sugar
50g icing sugar
15g corn flour
2g white vinegar
325g cream, semi-whipped
3g gelatine powder
15g water
ForthemeringueChristmastrees
70g egg whites
125g caster sugar
Green food colouring, as desired
ForthecreamChantilly
500g thickened cream
100g caster or icing sugar
1tsp vanilla extract
Decoration
1 punnet raspberries
1 punnet strawberries
1 punnet blueberries
1 mango
4 passion fruits
Flowers or micro herbs, as required
METHOD
Forthepavlova
1 Preheat oven to 150°C-160°C Whisk egg whites, gradually adding 100g of the caster sugar Continue whisking on high speed until the meringue is firm, then reduce speed andcontinuetowhip
2 Sift corn flour and icing sugar and combine in a bowl Mix 50g of the caster sugar together with this Fold the ingredients into the meringue carefully,alongwiththevinegar
3 Pipe as a wreath or any shape you desire.
4 Placeinovenandimmediatelydrop temperature to 130°C and bake for 30 to 40 minutes. Make sure oven is openedoccasionallytoreleasesteam. If pavlova rises too fast, remove, let it cool and then place back in oven for another 15 minutes The top can be crusty,butthecentreshouldbesoft.
For the meringue Christmas trees
5. Preheat oven to 90°C. Warm the egg whites and caster sugar over a double boiler to 40°C and whip until firm
6 Line tray with baking paper and pipelittletreeswithastartube
7. Bake until dry, approximately 45 minutes. Open oven door a few times toletthesteamescape
ForthecreamChantilly
8 Whip the cream, sugar and vanilla extractuntilfirm
9 Pipeordollopcreamontopavlova
Presentation
10 Arrange fruit and Christmas tree meringues tastefully Remove pulp from passion fruit and drizzle over fruits and berries Decorate with edibleflowersormintandenjoy!
How long have you been working in hotels?
F I V E M I N U T E S W I T H
PHILIPPE KRONBERG
Luxury hotel Shangri-La is host to many Le Cordon Bleu students during their 13-week Work Integrated Learning placement program We caught up with the hotel’s General Manager to discuss the future of hotels and why the need for quality staff is more important than ever.
My career in hotels spans over 30 years and has taken me from my homeland of France, to developing and managing award-winning hotels in eight countries across Europe, Asia and Australia for renowned global brands
Is it something you’ve always had a passion for?
From my first job as a teenager where I tended a bar in the South of France, my joy and passion for hospitality has continued to grow with each year and with every exciting career opportunity
What does your job involve, in a nutshell?
As the general manager of Shangri-La Sydney, I am responsible for the care and safety of our guests and colleagues throughout the hotel. I helm all facets of the property and ensure Shangri-La’s traditions are delivered across 545 rooms, four food and beverage outlets, a spa and health club, two floors of MICE (Meetings, Incentives, Conferences & Exhibitions) venues, and other spaces.
What’s one thing you look for in a great employee?
A passion for hospitality, a desire to care for others and a positive attitude are essential traits for those seeking a career within the industry I value colleagues who are team players and who dedicate themselves to exceeding the expectations of guests.
How has COVID impacted the industry?
The pandemic certainly impacted our industry but we weathered the storm and are now moving forward with pace. In Australia, the return of international and interstate guests, students and workers has made an immense difference We are also witnessing an ever-growing appetite for travel after lockdowns and we continue to welcome new and returning guests
Is the need for quality staff more important than ever?
Absolutely At Shangri-La, our colleagues should be positive, flexible and respectful as our guests expect the very highest calibre of personalised service
What’s one misconception about working in a hotel?
A misconception is the industry has low pay and long hours. Hotels are highly regulated in regards to salaries and benefits and provide very efficient environments They also offer a great work life balance, and most importantly, are fun places to work.
How does Le Cordon Bleu Australia’s WIL program at Shangri-La benefit students for future employment prospects?
When students join us for a placement, they learn practical skills and gain the necessary experience to truly understand what it means to work in hospitality They also develop employability skills that they can carry throughout their careers
What do you love most about having our students train at Shangri-La?
Having students is very valuable as we nurture them along their career path and our teams in
turn gain a deeper understanding of current trends in hospitality education The hotel also identifies talent and supports ambitious career starters by encouraging students to join us as colleagues after graduation
Many of our Hospitalty Management graduates aspire to be where you are today. What’s one piece of advice you can give them?
My advice to students is to keep learning and growing as you embark on your career Seek roles in as many departments as possible to gain an understanding of a full hotel operation which you will need to understand as a General Manager Don’t forget to remain optimistic, challenge the status quo and look after your people If you look after your team members, they’ll look after your guests. Always remember that.
What do you think the future holds for the hotel industry?
The future for hotels is incredibly bright The industry continues to transform and evolve in new and dynamic ways We’re seeing a focus on forward-thinking hotel technology, eco-friendly green initiatives and a shift in travel preferences with guests seeking new, unique experiences
FACE MASKS IN HOSPITALITY? FACE MASKS IN HOSPITALITY?
In Australia, hospitality workers were required, until recently, to wear face masks to prevent the spread of COVID-19. While legal requirements to wear face masks may be limited for now, their continued use is more likely to be for psychological or cultural reasons, writes Le Cordon Bleu Australia lecturer Danae Fleetwood.
With most mask mandates now revoked, workers in the hospitality industry only need to be worn by close-contacts of COVID-19 cases, or those infected themselves The only exception is Victoria, where the wearing of masks in such instances is only “highly recommended” – an interesting development since Victoria had the most stringent regulations around face masks in Australia for a significant period
Workplaces may continue to require staff to wear face masks under Work Health and Safety laws
Workplaces have a responsibility to keep their workers and others safe and healthy, so far is ‘reasonably practicable’ This is a legal term which considers what businesses must do to eliminate or minimise health and safety risks in the workplace, while balancing matters such as the likelihood of something occurring, the severity of harm and the suitability of means to reduce such risk
Workplaces should undertake a risk assessment to help determine what workers are at risk of exposure, the sources and processes causing the risk and what control measures could be put in
place. Face masks are deemed a low-level control measure by Safe Work Australia (2022) for the prevention and spread of COVID-19, as they rely on human behaviour and proper use to be effective As such, while their use may be beneficial, it should be combined with other higher level control measures. Workers should also be consulted about any workplace policies such as a requirement to wear face masks, and any lawful exemptions must be respected
The psychological case for and against face masks
In the United States, the wearing of masks has had several reported negative psychological outcomes for workers. Research in the US found waiters wearing masks received, on average, lower tip amounts from customers, due to perceived lower service levels The wearing of masks in hospitality and retail workplaces in the US also gave rise to a new form of sexual harassment, coined “maskual harassment” (Brewster and Gourlay, 2021).
Across East Asia, hospitality workers have experienced greater levels of trust, gratitude and perceived higher service quality when wearing masks (Liang and Wu, 2022)
In a study of the Asian hospitality industry, Kong et al. (2020) found a strong positive correlation between wearing face masks in service and invisible care, sense of safety and service trust
Recent research from China indicates that masks presented a moral symbol within their society and their use had positive psychological and behavioural outcomes (Lu et al., 2022), supporting their continued use beyond legal or safety reasons
In interviewing local hospitality industry venues, of all the mandates and changes that arose from the COVID-19 pandemic, the wearing of masks was
Going forward, it is likely we will see the use of face masks in the hospitality industry as a moral, cultural or psychological symbol, rather than a primarily protective measure.
seen as the most positive, with the least negative outcomes for the staff, customers and industry There was generally a strong support of personal choice to wear face masks
Going forward, therefore, it is likely we will see the use of face masks in the hospitality industry as a moral, cultural, or psychological symbol, rather than a primarily protective measure
REFERENCES
Brewster, Z.W and Gourlay, K., 2021. The “Mask Effect” on the tips that customers leave restaurant servers. International Journal of Hospitality Management, 99(103068).
Kong, A., Oh, J.E. and Lam, T., 2021. Face mask effects during COVID-19: perspectives of managers, practitioners and customers in the hotel industry. International Hospitality Review. 35(2):195-207
Liang, L. and Wu, G., 2022. Effects of COVID-19 on customer service experience: Can employees wearing facemasks enhance customerperceived service quality? Journal of Hospitality and Tourism Management, 50(10).
Lu, J.G., Song, L.L., Zheng, Y. and Wang, L.C., 2022. Masks as a moral symbol: Masks reduce wearers’ deviant behavior in China during COVID-19. Proceedings of the National Academy of Sciences, 119(41). Safe Work Australia (2022). Hospitality: Masks. Available at: https://covid19.swa.gov.au/covid-19-information-workplaces/industryinformation/hospitality/masks (accessed 12 October 2022).
Having studied law and human resource management at both undergraduate and postgraduate levels, Danae has extensive knowledge in business law, employment law, human resource management and work health and safety which she has applied in advisory, organisational and educational settings Danae is involved in the development of Le Cordon Bleu's new higher education business degree units including Workplace Health and Safety and Business Law, and will be teaching in the Master of International Hospitality Management program in Adelaide in 2023
whisk. Life's short. Life's short. Take the Take the
