Candy Puterigunawan Que Cake Class Business owner. My three years of study at Le Cordon Bleu New Zealand has been the most valuable experience yet. The degree allowed me to learn not only the French technique of cuisine and patisserie but also how to manage my own business. Read more.

My time at Le Cordon Bleu New Zealand helped prepare me for the industry, not only in necessary foundational skills, but also in the ability to transform ingredients. Le Cordon Bleu New Zealand was such a positive growth experience for me, and I definitely miss the camaraderie among students, staff, and faculty. The encouraging yet honest criticism by the Chefs prepares students for the field in which every customer becomes a critic, and there is always room to improve.  Emily Novak, Food Scientist, Ferrara Candy

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

Joanna chose to carry out her co-operative education project at the InterContinental Hotel, Wellington. She was tasked with the planning and re-launch of the InterContinental conferencing portfolio. For her exemplary work during her internship, New Zealand Association for Cooperative Education presented her with the 2016 NZACE Student Honour Award. After graduating she was employed as Manager of Operations and Development at 'Wooden Spoon'. In April 2016, she moved to London and armed with her globally recognised qualification, Joanne was soon employed as a Restaurant Manager for Caravan, a Kiwi owned restaurant and rotisserie, with 3 locations.

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.

Le Cordon Bleu, for over 120 years, has been the culinary and hospitality definition of excellence. They have a reputation and a following that is surpassed by none. It was truly an honor and a privilege to obtain my Bachelors degree from Le Cordon Bleu New Zealand. One of the best parts of being a part of the Le Cordon Bleu family is the industry connections and the opportunities that can be provided allowing their students to receive, arguably, the best education and work experience in the best restaurants wherever they are located. The knowledge that I have gained studying and working, both for and alongside, such experienced and amazing people has helped me evolve and develop the skills

Le Cordon Bleu made me realise my potential. The teaching methodology applied at Le Cordon Bleu encourages students to put a lot of their own efforts. Therefore, the harder a student is works, the more they will learn and be able to take advantage of the resources and industry connections. I had the opportunity to work with celebrity chefs and participate in large industry events.

The variety of I loved studying at Le Cordon Bleu because of the variety of nationalities within my class. Le Cordon Bleu has a very high level of standards and is highly respected in the culinary industry and throughout the world, which gives every student a higher chance to travel the world as a chef. I really enjoyed how they marked every lesson it made every day important, so it forced me to push myself.

Knowing that Le Cordon Bleu is one of the most prestigious culinary schools in the world I was excited to find out that Le Cordon Bleu was opening in the Heart of New Zealand, Wellington. Studying at Le Cordon Bleu for 9 months as a cuisine student was an awesome experience. I was able to learn many cooking techniques, be taught by highly experienced chef tutors and even assist celebrity chefs during ‘Wellington on a Plate.’