On the 24th of July Le Cordon Bleu New Zealand, in collaboration with the Spanish Embassy and Casa Paella, hosted a paella masterclass for our students and Wellington hospitality professionals. Led by chef Edrick Corban-Banks, a highly distinguished chef who specialises in Spanish and Valencian cuisine. Students and guests were guided through two recipes, one traditional paella with minimal local substitutes, and a rice dish adapted from the principles of paella featuring mushroom and scallops.
On the 25th of July Chef Edrick taught a hands-on paella workshop in our kitchen classrooms, participants learned to create Arroz con Salmón a dish that earned chef Edrick the Tetsuya Wakuda Best Plate prize at Taste of Tasmania. Our close friends at Ōra King salmon supplied fresh fillets straight from the Marlborough Sounds for the event.
Chef Edrick preparing the dishes demonstrated on the 24th, live in front of our students and guests.
Chef Edrick is an award-winning, Valencian-trained chef and the driving force behind Casa Paella, one of only three establishments in New Zealand awarded the ICEX Restaurants from Spain certification. Renowned for his deep expertise in Spanish cuisine, Edrick has earned prestigious international recognition, including high placings in the legendary Concurso Internacional de Paella Valenciana de Sueca, the world's most distinguished paella competition. His dedication to his craft led to him becoming the first non-Valencian invited to judge the contest, and in 2018, he was honoured with the Paella D'Honor for his tireless promotion of Valencian culinary traditions as the Paella Ambassador to the Pacific. Through Casa Paella, Edrick brings this genuine, world-class Spanish dining experience directly to his guests, blending rigorous technique with a passion for authentic flavours.
Our students serving paired wine to guests (left), his excellency Mr. Luis Alfonso Sánchez-Vellisco Sánchez, Ambassador of Spain to New Zealand, addressing the audience (centre), Chef Edrick sharing more than just cuisine (right).
There couldn’t have been a more qualified or passionate chef to guide our students through the intricacies of Valencian culture and cuisine. We extend our sincere thanks to the Embassy of Spain in New Zealand for initiating this event, to Chef Edrick Corban-Banks for generously sharing his recipes, knowledge, and artistry, and to Ōra King salmon for their continued support of our campus.
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.