The world leader in Asian sauces and condiments, Lee Kum Kee, and executive chef Vincent Liew of The Star Sydney participated in an inspiring culinary seminar held in October at Le Cordon Bleu's Moorabbin campus.

The exclusive event, which attracted over 60 eager culinary students, was a dynamic demonstration of how Lee Kum Kee's authentic flavors can coexist with the sophistication of French cuisine, stimulating creativity and influencing the next generation of chefs.

Lee Kum Kee partners with Chef Vincent Liew, Executive Chef at The Star Sydney, to host a culinary seminar at the Le Cordon Bleu campus in Melbourne, a press release said today.

The seminar featured a series of dynamic demonstrations, where Chef Vincent showcased his culinary artistry by incorporating an array of Lee Kum Kee sauces, including the brand's signature Premium Oyster Sauce and Premium Soy Sauce.

Breaking away from conventional adaptations, Chef Vincent illustrated how these authentic Asian flavors can elevate classic French dishes while honoring their rich gastronomic heritage. His inventive fusion creations highlighted the limitless possibilities of integrating Asian ingredients to enhance and refine Western cuisine.

Participants gain hands-on experience and valuable insights from Chef Vincent.

Building on the success of its ongoing collaboration with Chef Vincent and Le Cordon Bleu Australia, the Melbourne seminar followed a highly acclaimed session at the Sydney campus in Ryde on 15 May this year, which engaged more than 100 students both in person and online.

The seminar at the Sydney campus of Le Cordon Bleu Australia is successfully concluded.

Gary Hui, Business Development Director – Oceania, APAC at Lee Kum Kee Sauce, said, "We are committed to supporting culinary education and inspiring innovation in the culinary realm. It is delightful to see how Chef Vincent bridges two esteemed culinary traditions with our products and brings out the distinct flavor profile. We hope to empower these emerging chefs to create superior culinary experiences."

Chef Vincent Liew, Executive Chef at The Star Sydney, said, "It was truly inspiring to witness the students' passion for exploring new flavor combinations and techniques. By incorporating Lee Kum Kee sauces, we demonstrated how premium ingredients can transform classic French dishes—adding that essential umami depth that makes every creation vibrant and unforgettable."

Chef Vincent receives a certificate from Le Cordon Bleu as a token of appreciation

Lee Kum Kee remains committed to using food as a cultural bridge—connecting people, inspiring creativity, and fostering culinary education. Looking ahead, the brand will continue to champion innovation and promote Asian flavors as an essential part of everyday dining, reaffirming its commitment to supporting culinary exchange and nurturing talent across Australia.

About Lee Kum Kee

Lee Kum Kee is the global gateway to Asian culinary culture, dedicated to promoting Chinese culinary culture worldwide. Since 1888, it has brought people together over joyful reunions, shared traditions, and memorable meals. For more information, please visit www.LKK.com.

About Le Cordon Bleu

Founded in Paris in 1895, Le Cordon Bleu is recognized as the world's largest network of culinary and hospitality institutes. With more than 35 schools across 20 countries, Le Cordon Bleu trains over 20,000 studentThe program attracts participants annually from more than 100 nationalities, continuing its legacy of excellence in culinary education and innovation.