Australian Culinary Federation
Karen Doyle is an accomplished professional in the culinary education and hospitality sectors, currently serving as President of the Australian Culinary Federation and Program Manager at Le Cordon Bleu Australia. With leadership experience dating back to 2009, Doyle’s career includes roles such as Head Teacher/Head Chef at Le Cordon Bleu College of Culinary Arts and Director/Owner/Head Chef at Wildwood. Doyle has been involved with Worldchefs as a By-Laws Committee Member and Special Advisor for the Pacific Rim - World Cultural Culinary Heritage Committee. Notable academic achievements include multiple certifications in business management, education, training, and hospitality from esteemed institutions. This extensive background in culinary arts and education underpins an unwavering commitment to delivering exceptional educational experiences.
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Australian Culinary Federation
The Australian Culinary Federation is the peak industry organisation representing professional Chefs, Cooks, Apprentices & Culinary Students. We participate & advise in the establishment, maintenance & improvement of Australian Culinary Competitions. We are committed to develop the professional skills & knowledge of our members. We inspire camaraderie through social & professional networking.