Intermediate Cuisine Certificate

Le Cordon Bleu Wellington has given me the best 9 months of my life. My experience under the watchful eyes of the highly regarded Chefs here has not only been rewarding, challenging but most of all has confirmed my passion for all things culinary. I have been taught a number of invaluable skills that will stay with me forever.

My three years of study at Le Cordon Bleu New Zealand has been the most valuable experience yet. It's not merely a matter of graduating with a Bachelors degree, it helped me grow towards an excellent career in culinary arts. The degree allowed me to learn not only the French technique of cuisine and patisserie but also how to manage my own business, be a leader and a problem solver. The knowledge and skills I have been taught gave me the confidence to pursue my passion and provided me with opportunities to work in excellent hotels and restaurants in Wellington. The lecturers, chefs, and staff are professional and they are open to students' opinions making it a great learning environment.

Following the completion of his Diplôme de Cuisine, Sheng was determined to advance his skills and knowledge in molecular gastronomy. erefore, he decided to attain a Diplôme Avancé Culinaire in Cuisine at Le Cordon Bleu New Zealand. To put his skills to the test, the young chef entered the Wellington Culinary Fair competition, and came out victorious with a silver medal awarded by e NZ Chefs Association. Soon after, Sheng Fu was required to begin his internship placement at Huka Lodge. He amazed his superiors with his professionalism and knowledge of advanced cuisine techniques. After completing his internship and graduating, Sheng Fu was o ered a permanent full-time position as Commis