Le Cordon Bleu’s faculty includes some of the best chef tutors and lecturers in the world. From a variety of backgrounds, they dedicate themselves to sharing their knowledge and passion through their teaching of Le Cordon Bleu programmes.
Born in Ernée, in the North-Ouest of France, Chef Sebastien Lambert began his career in 1992 after completing the Certificat d'Aptitude Professionnelle (CAP) in pâtisserie. He developed his culinary skills while working in France for four years. Then continued his career internationally - in the UK, working as a pâtisserie chef at Butler's Wharf Chop House in London, at the Essence Restaurant in Auckland, and at the Quay restaurant in Sydney.
He then returned to Europe and was appointed Pâtisserie Sous Chef in two of Dublin's finest 5-star hotels - The Shelbourne and The Clarence. He missed the scenic beauty of New Zealand so he chose to return in 2006 and moved to the beautiful Kapiti Coast to open a new European Style Bakery where he was the Pâtisserie Chef Manager.
In August 2012 he joined the select staff of teaching chefs at Le Cordon Bleu New Zealand in Wellington. To this day he states that "It was one of the best decisions I have ever made".
Julie McGowan has an MBA from Victoria University of Wellington. She has been teaching and managing degree programmes for the last 12 years. Prior to beginning her teaching career she was the CEO of two national not for profit organisations, prior to that she worked in advertising.
As a lifelong learner teaching is a natural fit. Once you start teaching it becomes a passion. Working with students to help them learn new things, make new discoveries about not only subjects but also themselves is joyful. Someone once said find something you love and you never have to work another day in your life – teaching is like that for me.
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