Working with the Embassy of Japan
It was a privilege to host The Art of Wagashi, a cultural gastronomic event run by New Zealand’s embassy of Japan.
It was a privilege to host The Art of Wagashi, a cultural gastronomic event run by New Zealand’s embassy of Japan.
Our General Manager, Jenny Jenkins, has spent 2 weeks touring the south of the Indian subcontinent. The journey was initiated by the annual ICEF South Asia 2025 ...
Throughout Le Cordon Bleu’s many world-leading culinary institutes our students and chef instructors wear the classical neckerchief for all cuisine courses, ...
Here in Wellington, we are kicking off our celebrations by providing a collection of short courses and events. With our renovations completed last year we have ...
As 2024 draws to a close, it’s my pleasure to reflect on an extraordinary year at Le Cordon Bleu New Zealand and share our excitement for what lies ahead in ...
Learn how we ensure our students are set to enter the industry!
Sean Dykes is a New Zealand student moments away from graduation, he will complete the Bachelor of Culinary Arts and Business (BCAB) this December. His passion ...
For the first time, Chef Sébastien Lambert, Head Chef de Pâtisserie and Technical Director of Le Cordon Bleu New Zealand, conducted two demo sessions and ...
Join our Sales and Marketing Officer, the first point of contact for our prospective students, as she tours our new and old facilities.
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