This page contains content from our previous website. To learn more about us, check out our new website.
 LCBNZ logo
Campus Newsletter - November 2014

Mr Andre Cointreau
President And Cointreau Visits Wellington

Monsieur And Cointreau visited with staff, students and industry during his latest visit to New Zealand and Le Cordon Bleu New Zealand Institute. A Supervisory Council and subsequent Board of Directors meetings were also held. It was all agreed that the visit was informative, educational and enjoyable. We look forward very much to closer global relationships stemming from this visit. 

Blair Fryer
Wellington Hospitality 'Capital Awards' - Winner Blair Fryer

The Capital Awards exist with the primary objective of celebrating and supporting excellence in the Wellington hospitality industry. There are 17 Capital Award categories and the winners are nominated and voted for by hospitality industry workers only. Le Cordon Bleu New Zealand was proud to sponsor the category for "Outstanding Contribution To Hospitality In Wellington" - over the past year this individual has consistently given back to the industry their time and experience to improve and grow hospitality in the Wellington region. The Winner this year was Mr Blair Fryer, Co-Owner & General Manager at Vivo Enoteca Cucina. Congratulations Blair on winning this category, we hope to see more people with your passion come into the industry. Blair is pictured left with our General Manager Jenny Jenkins.

NZ Vocational Education and Training Research Forum 2014 - Chantal Pillay

Chantal Pillay represented Le Cordon Bleu NZ  at the NZ Vocational Education and Training Research Forum 2014. The forum is a great opportunity to share research that would influence and inform  academia about educational practices, policies and systems. Chantal’s presentation was entitled “Student’s Reflections on Work-Integrated Learning in the Culinary Arts Sector” which looks at the students experiences of learning in the workplace. This research will also be presented at the Hospitality Research Forum at Whitireia Polytechnic later this month. View her presentation here.

Brasserie Le Cordon Bleu
Blue Ribbon Events - Le Cordon Bleu Brasserie

During this week our Brasserie opened its doors for a stunning five or seven course Prix Fixe tasting menu, beautifully created by Le Cordon Bleu Cuisine students under the expert tutelage of our Master Chef Lecturers. Almost sold out this week, however you can get in early and reserve your booking for our next service in February 2015. Please contact Chrissie on 04 472 9800 for more details.

» book today

high tea


Blue Ribbon Events  - Le Cordon Bleu High Tea

Le Cordon Bleu Pâtisserie students amazed guests during the first week of November with their  selection of beautiful hand-made delicacies. The service was a huge success and we want to say thank you to everyone who came to experience our elaborate Le Cordon Bleu High Tea. To secure your table at the next High Tea service during March 2015, please contact Chrissie on 04 472 9800 for more details.

» book today
LCBNZ Prospectus Cover
Le Cordon Bleu New Zealand - New Campus Prospectus

Our Sales and Marketing department have been busy over the last few months collating content with fellow staff, for our NEW Le Cordon Bleu New Zealand International Prospectus. We would like to thank the team at Tardis Design for their amazing design efforts and creative flair and Landau for the final printed product. If you would like to view, you can download a PDF version of the new prospectus here or contact us at  for a hard copy.

Recipe of the Month

This month, Le Cordon Bleu New Zealand Chef, Francis Motta introduces us to a fusion of New Zealand and French flavours with snails and spring vegetables. "During spring." says Francis, "you can easily find a lot of wild herbs and flowers when you go for a walk around the hills of Wellington. The combination of vegetables, herbs and snails gives a lot of freshness to this dish.

» view recipe here

Facebook          Youtube        Twitter       Google+