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Celebrating Culinary Education in New Zealand - A Dinner with Chaîne des Rôtisseurs

Last month, the Chaîne des Rôtisseurs of Wellington came to Le Cordon Bleu New Zealand to see the fresh talent shortly emerging onto Wellington's hospitality scene. The Chaîne and the French Ambassador were prepared a ten-course degustation by our Diplôme Avancé Culinaire students who are going into the industry for the 10-week internship programme next term. I interview David Shackleton, the Bailli of the Chaîne, to see what he thought of the degustation and what advice he'd give to students wanting to succeed within the food and hospitality industry.


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An Interview with Le Cordon Bleu New Zealand Alumna, Eilish Roberts

After graduating from Le Cordon Bleu New Zealand in 2014, Eilish has baked at some of the top restaurants in Wellington, travelled to Europe and baked in both Denmark and Scotland, then has come back to Wellington and created her very own pop-up restaurant. We catch up with Eilish to talk about her experience at Le Cordon Bleu New Zealand, her travels, and her successful pop-up restaurant, Mahi.

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Paying Homage to Paul Bocuse

Having forged the Nouvelle Cuisine movement, recieving France's highest honour the "Legion d’Honneur" and turning a failing family restaurant into a three Michelin starred hotspot, Paul Bocuse was not your average chef. As a tribute to Paul Bocuse's life and culinary career, Le Cordon Bleu New Zealand Chef Francis Motta decided to create a seven-course replication of Bocuse's most famous dishes. Today, I interviewed Chef Francis about the In the Spirit of Paul Bocuse Wellington On A Plate event and what inspired him to create this degustation.

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An Interview with Award-winning Chef Marc Soper
Having fed royalty and movie stars, winning Chef of the Nation in 2005 and 2016, Wellington Chef of the year in 2015 and 2016, and winning best Ora King Dish in 2016; Marc Soper is quite the accomplished Chef. Having recently accepted a teaching position at Le Cordon Bleu New Zealand, I interview Marc on his success, his culinary journey, and his outlook on the food and hospitality industry.

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