David Burton MA | Lecturer
Qualifications: Master of Arts in Sociology (University of Canterbury), Bachelor of Arts, A life time’s experience as a chef and food writer.
Career Highlights: 2012: appointed lecturer for the Bachelor of Culinary Arts and Business degree course, Le Cordon Bleu New Zealand Culinary Institute. August 29, 2015: witnessed the end of a three year journey , when the first cohort of students graduated with their BCAB degree. 2004: appointed Senior Features Writer, Cuisine magazine. 2000 –2002 winning four Gourmand World Cookbook Awards for French Colonial Cookery (Faber & Faber, London) and its French translation, La Cuisine Coloniale (Hachette, Paris).1993: the critical reception in Britain for my fifth book, The Raj At Table: A Culinary History of the British In India (Faber & Faber, London).
Why Le Cordon Bleu? "It is the most prestigious culinary school in the world, and because I am both a Francophile and an admirer of the culinary cultures of Asia."