New Zealand is globally renowned for producing some of the finest ingredients available, recognised internationally for high quality and meticulous production standards. Among these world-class products is Ōra King salmon, a uniquely bred species raised in the waters of the Marlborough Sounds. It is celebrated by chefs worldwide for its consistent marbling, rich texture, and clean flavour profile. Learning to handle an ingredient of this calibre is important for our students future success as they enter premium establishments across the globe. Working with premium ingredients teaches aspiring chefs how to highlight the natural quality of top-tier produce to create elegant and flavourful dishes.

The educational value of these ingredients is fully realised when paired with the experience of the mentors who cook with them daily. Our students recently experienced this firsthand during an interactive demonstration led by Chef Shaun Clouston, the chef-owner of Wellington’s iconic Logan Brown restaurant. Chef Shaun brings decades of experience in sourcing and preparing local, sustainable, and seasonal New Zealand ingredients, making him the perfect person to connect world-class aquaculture with contemporary restaurant practices. Witnessing an established industry leader demonstrate fish butchery, flavour pairing, and modern presentation gives students a realistic look at the standards expected at the highest levels of the profession. Chef Shaun demonstrated a main portioned version of Logan Browns current entrée menu item, Vodka Cured & Nori Wrapped Ora King Salmon.

This demonstration highlighted the importance of building strong relationships with suppliers; by establishing close ties with premium brands like Ōra King and welcoming culinary leaders like Chef Shaun Clouston into our kitchens, Le Cordon Bleu New Zealand ensures our students graduate with a practical, industry-ready mindset. Our students will soon be competing in a small culinary challenge sponsored by Ōra King and judged by chef Shaun Clouston, we are eager to see how this demonstration has inspired our students to create their own Ōra King entrée.