Candy Puterigunawan Que Cake Class Business owner. My three years of study at Le Cordon Bleu New Zealand has been the most valuable experience yet. The degree allowed me to learn not only the French technique of cuisine and patisserie but also how to manage my own business. Read more.
Le Cordon Bleu New Zealand taught me a great foundation of skills. Although you may not use these skills every day in the kitchen, it does teach how to be precise, how to present, and how to manage time efficiently. I am now Head Chef at Bellamy's, a fine dining restaurant located in the Wellington Beehive Parliament building. Read More.
Demi Pâtisserie Chef at QT Wellington’s Hippopotamus Restaurant - Studying at Le Cordon Bleu ensured that I had a stable knowledge in classical and contemporary French Pâtisserie and that built the foundation of my skills. I finished school with the self-assurance in my skills that I could take forward into a career in French Pâtisserie. Read More.
Vaibhav Vishen Head Chef at Spring Kitchen by Hilton. Start where you are. Use what you have. Do what you can with no inhibitions. That is what Le Cordon Bleu New Zealand taught me. This has influenced my constant yearning to always question, improve and innovate. Read more
We step into one of Wellingtons top espresso and wine bars, Glou Glou, to have a chat with Mike Ny, Co-Founder and Co-Director of Food Envy.
On the 26th of June we welcomed a new cohort into our alumni family as they proudly graduated from their respective programmes. Our June graduations are ...
Our Bachelor of Culinary Arts and Business students have had the privilege of being instructed by chef Laura Greenfield for this semester’s Gastronomic Practice ...
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