A Semester with Chef Greenfield

Our Bachelor of Culinary Arts and Business students have had the privilege of being instructed by chef Laura Greenfield for this semester’s Gastronomic Practice paper. Chef Greenfield has been a staple of Wellington’s hospitality industry since she immigrated to New Zealand in 2014.

Chef Greenfield, after 20 years of rising the culinary ladder in London, moved to Wellington to open Field & Green alongside her partner Raechal Ferguson. The popular restaurant provided ‘European Soul Food’ for 8 years before closing its doors in 2023. During that time, chef Greenfield made an impressive name for herself within New Zealand, being awarded Outstanding Chef of 2021 and gaining a Hat in the Cuisine Good Food Guide.

Since the closure of her restaurant, chef Greenfield has remained active in the industry, providing support for culinary establishments across the country. It has been a pleasure to welcome her into our Wellington campus as a chef lecturer, sharing her wisdom and enthusiasm with our students. 

Her teachings culminated in a two-night vegetarian five course dinner service, hosted in our campus training restaurant. Students were able to put their skills into practice as they provided a healthy and delicious experience to the public. 

What motivated you to pursue the culinary arts?

I originally wanted to become an actor and my parents said I needed a backup plan, so I did a Le Cordon Bleu course, and the rest is history.

What makes New Zealand’s hospitality culture special?

It's so special as it feels like one big family. There's a lot of support within the community and I've made many good friends within it.

What has been one of your biggest challenges within the industry?

There have been many challenges over the years. Covid was the big one. It meant that traveller's from around the globe who make up an important part of hospitality were suddenly not around. The cost of goods has also increased exponentially, and people have tightened their belts financially. When that happens, the first thing to go is eating out. 

How has your experience as a chef lecturer compared to your time as head chef?

Lecturing at LCB has been a real eye opener to me. I have had to question why I do certain things in the kitchen and convey my reasons to the students. It has also made me think more about my philosophy of cooking. It has been an education for me as well as the students. This will continue, as I'll be coming back later in the year to resume teaching new classes.

Do you have a final piece of advice for our students that will soon be graduating?

Students- taste your food all the time! 

To learn from highly esteemed chefs like chef Greenfield, join our Bachelor of Culinary Arts and business.