My three years of study at Le Cordon Bleu New Zealand has been the most valuable experience yet. It's not merely a matter of graduating with a Bachelors degree, it helped me grow towards an excellent career in culinary arts. The degree allowed me to learn not only the French technique of cuisine and patisserie but also how to manage my own business, be a leader and a problem solver. The knowledge and skills I have been taught gave me the confidence to pursue my passion and provided me with opportunities to work in excellent hotels and restaurants in Wellington. The lecturers, chefs, and staff are professional and they are open to students' opinions making it a great learning environment.
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. I specifically think of the Superior Patisserie final in which each student was tasked with developing and designing their own entremet. This was a perfect exercise to prepare me for the industry. Le Cordon Bleu New Zealand was such a positive growth experience for me, and I definitely miss the comradery amongst students, staff, and faculty. The encouraging yet honest criticism of the Chefs prepares students for the field in which every customer becomes a critic, and there is always room to improve.
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, e 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 quali cation, Joanne was soon employed as a Restaurant Manager for Caravan, a Kiwi owned restaurant and rotisserie, with 3 locations. Joanna currently manages the largest site si
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. With each and every class being more exciting and fulfilling than the last. I have been constantly reminded of how fast paced, exciting and ever-changing this industry is, and although we’re taught the traditional classics of French cuisine we are always encouraged to bring our own creativity and flair to our products always preparing us for the future after graduation
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.
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. Le Cordon Bleu classes are practical and hands on; this was my favourite because I feel that this is the best way to learn, especially for me.
I have always had much love and passion for food ever since I was a kid. While researching about culinary schools on my last year of college I came across Le Cordon Bleu. 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 Wellington for 9 months as a cuisine student was definitely the most awesome experience I have ever had. 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.’
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