Le Cordon Bleu New Zealand is excited to offer three short courses in February and March. Sprawling over one and two days, these courses are perfect for beginners to seasoned chefs already working in industry.
Discover how to make French traditional baguette and a classic brioche in a variety of shapes. All ingredients, baking equipment and teaching resources are provided in our practical kitchens for your use on the day.
During this workshop, a Le Cordon Bleu cuisine chef will demonstrate and guide you through the preparation and cooking of six international fish recipes.
Guided by a French Le Cordon Bleu bakery chef, you will learn how to make modern chocolate croissants, rye bread with fermented dough, pretzels and a seasonal fruit Danish.
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