The Bridge Between Classroom and Global Culinary Stage

Our Brasserie Training Restaurant is a crucial step in our students’ education; where the culmination of their current progress meets the high-pressure reality of world-class service. For our students, the Brasserie is a bridge between the classroom and the global culinary stage. For our guests, it is an invitation to witness the industry’s next generation of hospitality professionals.  

Her Excellency Isaura Duarte, Columbian Ambassador to New Zealand (left) Course: Fish - Seared Snapper Supreme with braised fennel and citrus (right).

On the 17th and 18th of April, our Bachelor of Culinary Arts and Business students rose to the challenge of managing both kitchen and front-of-house operations for a demanding five-course dinner service. We were deeply honoured to welcome Her Excellency Isaura Duarte, Colombian Ambassador to New Zealand, for her second visit to our campus. Her first experience was in our kitchen classroom for a workshop organised by the Thai Embassy, led by our alumnus Chef Poom, Personal Chef to the Thai Ambassador. We are proud of our close ties to New Zealand’s Embassy’s, and our campuses use as a cultural hub to promote the cuisines of the world.

Representatives of the Alliance Group (right), Course: Entrée - Chilled Zucchini Soup, mussel remoulade, and basil oil (left).

Excellence in the kitchen begins with a profound respect for the source. During the service, we were also privileged to host representatives from the Alliance Group, New Zealand’s premier red meat exporter. As the suppliers of the exceptional beef, lamb, and venison that grace the tables of the world's most acclaimed restaurants, the Alliance Group represents the standard of quality we instil in our students. By working with world-class ingredients, our students develop a deep, first-hand knowledge of the potential of every cut. Understanding the people and processes behind the product is what transforms a cook into a true chef.

Members from the Embassy of the Republic of Indonesia (left) Course: Amuse Bouche - Heirloom Tomatoes and Mozzarella (right).

The evening was further enriched by the presence of the Embassy of the Republic of Indonesia. Their visit provided an opportunity for our students from the region to demonstrate their professional evolution to the very people that supported their journey to Wellington.

Our campus serves as more than a school; it is a global intersection where culinary traditions are honoured and reimagined. When our students serve ambassadors, established chefs, hotel managers, and politicians, they are building a network that will sustain their careers long after graduation.

The Brasserie Training Restaurant is a rare opportunity to experience the uncompromising standards of Oceania’s Best Culinary Training Institution, while playing a direct role in the development of tomorrow’s chefs and restaurateurs.

We invite you to join us for our upcoming services. Secure your table to witness the precision, passion, and innovation that define our students' journey toward excellence.