Where are you from, and what are you currently studying, or have you studied, and at which institution?
I am from Xuzhou, Jiangsu Province, China. Currently, I am studying at Le Cordon Bleu in Adelaide, undertaking the Certificate III in Commercial Cookery and continuing with Certificate IV and the Diploma of Hospitality Management until December 2026.
Back home, I graduated in 2018 with a degree in Physical Geography and Resource Environment from Huaiyin Normal University.
What has your timeline in Adelaide looked like?
I arrived in Adelaide in January 2025 to begin my studies at Le Cordon Bleu. Shortly after, I started working at a café as a kitchen assistant, where I assembled dishes, assisted in meal preparation, and maintained kitchen cleanliness.
In April, I began working at 2KW Bar and Restaurant as a casual cook, where I manage prep and service in both the larder and hot sections independently.
During this time, I prepared for the Australian Culinary Federation National Apprentice Competition, where I won a gold medal at the state level and later achieved a silver medal in the national final in Sydney.
Alongside my studies and work, I continue to explore opportunities in Adelaide’s fine dining restaurants to further develop my culinary skills.
What motivated you to choose Adelaide over other Australian cities for your studies?
I chose Adelaide because it is a welcoming, safe, and student-friendly city. Compared to other major cities in Australia, Adelaide offers a more relaxed lifestyle with a lower cost of living, which makes it easier for international students to focus on their studies and enjoy life.
Adelaide also has a strong food and wine culture, which makes it an ideal place for me to grow as a chef.
How did you select your course and institution, and what resources or support services have you found most helpful at your institution?
I chose cookery at Le Cordon Bleu in Adelaide because it is one of the most prestigious culinary schools in the world, with a reputation for combining classic training and modern hospitality skills. I wanted to build a strong foundation in commercial cookery and gain international experience.
The support I’ve received from Le Cordon Bleu has been invaluable. When preparing for the Australian Culinary Federation competition, the school provided me with access to professional kitchens and a full range of equipment so I could practice. My lecturers also dedicated a lot of time to guide me and even did practice runs with me, which gave me confidence and improved my performance. These resources and the encouragement from my teachers have been some of the most helpful aspects of my student journey.
Describe a moment when you felt truly at home in Adelaide.
I felt truly at home in Adelaide when I celebrated the Chinese New Year with my homestay family and friends. We gathered together at home, cooked a traditional New Year’s Eve dinner, and shared the joy of the festival. The warmth, food, and laughter reminded me of family gatherings back in China, and I realised that even far away from home, I could still feel a strong sense of belonging and community in Adelaide.
If you were to take a friend on a day trip around Adelaide, where would you take them and why?
I would take them to the Central Market in the morning to explore Adelaide’s fresh produce and multicultural food stalls. Then we would visit Glenelg Beach to enjoy the sea breeze and have fish and chips by the water. In the afternoon, I’d take them to the Adelaide Hills to experience the wineries and stunning views.
This itinerary shows Adelaide’s unique mix of food, culture, and nature.
Where do you currently work, and what are your future aspirations?
I currently work at 2KW, a fine dining restaurant in Adelaide, as a casual cook. In the future, I hope to gain more experience in high-end restaurants and eventually become a professional chef.
I aspire to combine my Chinese background with modern culinary techniques to create unique dishes. Long-term, I would love to open my own restaurant where I can showcase this fusion of cultures.