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Alumna Annabel Coulter
Diplôme De Pâtisserie & Diplôme Avancé Culinaire in Pâtisserie

Name: Annabel Coulter
Age: 22
Programme: Diplôme De Pâtisserie & Diplôme Avancé Culinaire in Pâtisserie
Home city and country: Timaru, New Zealand

How did you find your passion for the culinary arts?

I have always adored food ever since I was little. It was my Gran who first taught me to bake and she and I would try out various recipes and give them to our family and friends.

What was your favourite thing about studying at Le Cordon Bleu New Zealand?

I loved the diversity at Le Cordon Bleu, while we were learning about French food we also learnt a lot about other food and culture from our classmates. Also, because the classes are nice and small you get to know your classmates really well, and throughout my time at Le Cordon Bleu I made some really good friends.

Left: Rose and mint macaron with Italian meringue buttercream roses. See more @annabelbakes
Right: Peach and almond tart. See more @annabelbakes

Tell us about your culinary journey so far?

Since graduating from Le Cordon Bleu New Zealand I have enjoyed running my business 'Annabel Bakes' doing custom orders for people. I also teach cooking classes at the Alliance Française in Christchurch, we talk about French culture and of course, make and enjoy food!

What’s your favourite thing about doing custom orders and cooking classes?

I love being able to share the skills that I’ve learnt with others and developing recipes with the knowledge I have gained from Le Cordon Bleu. One of my absolute favourite things is making a meal for people and seeing them enjoy it.

How do you work with your team? Any management tips?

I work with the managers at the Alliance Française to conceptualise workshops and work through the logistics of hosting people for classes. I think it’s important to be able to be honest with the team around you so that everyone is on the same page. Also creating good relationships with those around you makes everything easier!

Annabels graduation day.

What is your one top tip for someone coming to study in Wellington?

Wellington has incredible coffee and café culture, so explore and find the best places. This is something my classmates and I did – always trying out new places to eat! Also, when it’s raining, don’t bother with an umbrella – it is too windy!

What were your first impressions of Wellington as a city/region?

Wellington is really diverse with some great restaurants with a range of cuisines – something I miss about living there.


Walnut dacquoise tart with pear centre and caramel mousse with a caramel centre. See more @annabelbakes

What are your culinary goals/dreams for the future?
I would love to have a patisserie of my own and as part of the business, teach cooking classes.