The Le Cordon Bleu New Zealand term two graduation celebrated the success of both March and July graduates after being unable to run the term one graduation as planned due to COVID-19.
Rongomaraeroa Te Marae at the Museum of New Zealand Te Papa Tongarewa.
The graduation ceremony was held in a beautiful space comprising of a marae ātea/place of encounter and a wharenui/meeting house. Rongomaraeroa Te Marae is a living exhibition that allows visitors to experience the significance of the Marae to the New Zealand culture and acts as a showcase for contemporary Māori art and design.
Le Cordon Bleu New Zealand Cuisine and Patisserie Cup competition winners.
Le Cordon Bleu New Zealand students were invited to take part in a culinary cooking competition made up of two cuisine teams and two patisserie teams who were given a limited amount of time to create two dishes each. The four teams presented their dishes to Le Cordon Bleu New Zealand chefs and staff who judged and rated each dish on the presentation and taste. The winners were announced at the graduation ceremony - congratulations to the winning cuisine team 'White Tie' and the winning patisserie team 'Wink Wink'!
Hat throwing celebration.
At the end of the graduation ceremony, students were invited on stage for a hat throwing celebration.
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