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23/09/2017
21 years of Le Cordon Bleu Sydney, Alumni Anniversary Celebration

Featured Alumni

 

Ambrose Chiang
Bachelor of Business (International Restaurant Management), Sydney, 2013

Sommelier at Momofuku Seiobo – The Star Sydney

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News & Press: Featured Alumni

Siddharth Mahadik

Monday, 5 June 2017   (0 Comments)
Posted by: Hillaria Juliana

Siddharth Mahadik

Owner of Le Plaisir in Pune, Maharashtra

Advanced Diploma of Hospitality (Cuisine), Sydney, 2011

With a career as a marine engineer under full sail, Siddharth Mahadik changed course to pursue an avid interest in food and culinary techniques at Le Cordon Bleu, Sydney.  Back in India, his ethos to prepare and serve food with love and personal attention has paid dividends.

 

There is no one way to learn to cook, and some ways are more unconventional than others. Siddharth Mahadik, for example, had always loved to cook at home and had dreamt about  refining his culinary techniques.

 

However, the food industry was seen as limited in scope so he eventually followed other interests and became a marine engineer. His love of cooking simmered under the surface throughout, and while at sea he made the decision to continue his education, but this time in cuisine at Le Cordon Bleu, Sydney.

 

Siddharth now credits his success to the skills acquired at Le Cordon Bleu and the industry experience gained as a part of his training, which he says equipped him for the real world. A six-month internship at Hyatt Regency, Coolum in Queensland was his first real foray into hospitality—and in every way different to his previous career.

 

‘Everything had to be grand and perfect—the food and the presentation. It was a different and more enriching than anything I had experienced previously, especially in terms of hospitality towards guests.  And this is something that guides me through my catering adventures now’, he says.

 

On his return to India, Siddharth opened his bistro, Le Plaisir, serving modern European cuisine. The concept, simple: food that tastes good. Essentially, ingredients of the highest quality and food served with love and personal attention.

 

‘The kitchen started buzzing with orders and people were queing for seats. We were bouyed by the outstanding response to our food and service, which encouraged us to do better and better with each passing day.

 

‘We got some very good food and restaurant reviews and Le Plaisir made its way into the hearts of many loyal patrons, both young and old’ says Siddharth.

 

As a testimony to Siddharth’s hard work, Le Plaisir was awarded a Times of India 2013 Food Award under the category ‘Best European Cuisine’ and in 2014 ‘Best All Day Dinning in Pune’.

 

Le Plaisir has subsequently moved to bigger and grander premises in Pune and Siddharth continues to cook based on his ingredients for success.  



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