FABULOUS FOODIES: Lyn Fidler and Andre Cointreau.
FABULOUS FOODIES: Lyn Fidler and Andre Cointreau.

Lyn’s taste of things to come

A PASSION for changing the aged care food landscape spurred a late-life career change for Lyn Fidler, who recently graduated in the first Le Cordon Bleu Brisbane cohort.

Armed with a Diplome de Cuisine completed at world-renowned Le Cordon Bleu institute's Brisbane campus, Lyn's goal is to use her extensive senior management healthcare skills to redefine and invigorate aged care food culture. She wants to create enjoyable dining experiences for senior patients.

"I have aspired for many years to achieve formal training as I am fascinated by the techniques that support the cooking and presentation of French and modern European food," she said.

"Studying at Le Cordon Bleu Brisbane was a special time for me. The chef-instructors come from diverse backgrounds; however, they have incredible experience and skills to share.

"Having the opportunity to learn from and be guided by them was a privilege. I'm excited to take my qualifications and make a real difference to food service in the aged care industry. To me this is a sector that is looking for new ideas and skills to deliver cost-effective, quality product and service."

Since launching in Brisbane in 2018, Le Cordon Bleu has received increasing local industry interest in seeking skilled professionals.

"Le Cordon Bleu has been inspiring the hospitality dream for almost 125 years, and we have a large network of alumni who have gone on to achieve incredible things in the industry both locally and globally," Le Cordon Bleu academic director Paul Picksley said.

"Our graduates possess skill sets unmatched by many, and with upcoming local tourism projects such as Queen's Wharf in the works, our first graduating cohort is well placed to deliver superior culinary excellence to bolster Brisbane's hospitality offering."

Currently gaining additional work experience at a bayside seniors' centre, Lyn says she wants to design menus that offer proper nutrition.

"Seniors food needs to be tempting and flavoursome and high in protein," she said. "The course includes 600 practical hours in a kitchen, but working in a facility you quickly realised that you don't actually know that much.

"I dreamt about making this study happen for years and years. Ideally, I would have gone to Paris to study, but I don't speak French. Now I can follow my dream to make a difference in aged care."


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