Meet the Executive Chef of Naumi Hotel Wellington
Alumnus Zeus Deboo left India to pursue his culinary dreams. Building on top of a three-year hospitality qualification, he enrolled in Le Cordon Bleu New ...
Alumnus Zeus Deboo left India to pursue his culinary dreams. Building on top of a three-year hospitality qualification, he enrolled in Le Cordon Bleu New ...
On the 26th of August, Le Cordon Bleu New Zealand was proud to host the final judging of the Burger Wellington Award, part of the Visa Wellington On a Plate ...
What makes Le Cordon Bleu New Zealand's Wellington campus right for you.
On the 24th of July Le Cordon Bleu New Zealand, in collaboration with the Spanish Embassy and Casa Paella, hosted a paella masterclass for our students and ...
The global culinary spotlight is officially shining on New Zealand. For the first time in history, the MICHELIN Guide has extended its reach into Oceania, ...
Voting is now open for the eighth annual World Culinary Awards; we are thrilled to once again be nominated for Oceania’s Best Culinary Training Institution.
Following the Ōra King Salmon demonstration led by chef Shaun Clouston last month, a selection of our Bachelor of Culinary Arts and Business students were ...
Ōra King salmon, a uniquely bred species raised in the waters of the Marlborough Sounds, led an interactive demonstration by Chef Shaun Clouston, the chef-owner ...
What does it take to go from zero professional kitchen experience to leading the culinary operations of a major hotel in just six years?
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