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Last week our Intermediate and Superior Cuisine students put their training and skills to the test. Four amazing lunches, followed by four stunning dinners were prepared by our students, all under the leadership and guidance of our Chef de Cuisine team – Chefs Paul Dicken, Vincent Boudet and Francis Motta, “this is my fifth time here and the best yet” and “looks too good to eat...art on a plate” were just a couple of the comments from guests.

A selection of some of their dishes managed to be captured before being thoroughly enjoyed by guests!

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Alumni Gathering 2025

Alumni Gathering 2025

On the 26th of June we welcomed a new cohort into our alumni family as they proudly graduated from their respective programmes. Our June graduations are ...

Vote for Le Cordon Bleu New Zealand!

Vote for Le Cordon Bleu New Zealand!

We are thrilled to be once again nominated for “Oceania’s best Culinary Training Institute” category in the World Culinary Awards. Voting is open to all and ...

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