Studying at Le Cordon Bleu gives you a broad view of hospitality in general. You're not just focused specifically on hotel (management), but you learn about how to run a restaurant, all the way through to functions and events.
This degree will help graduates to access opportunities and then turn them onto innovative business ventures.
The people here are incredible! Obviously there is the learning experience, but also the ability to meet people from around the world and hear about what food means to them.
My dream came true when I opened my own food startup ProntoChef in Brazil, a weekly dinner kit delivery service where clients receive recipes and all ingredients measured and ready for cooking at home.
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 Bellamys by Logan Brown, a fine dining restaurant located in the Wellington Beehive Parliament building. Read More.
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