Le Cordon Bleu New Zealand - Newsletter Feb 2017

New Zealand Campus Update

 
winner of nz chefs competition

Students & Chef Lecturer Impresses Judges During NZ Chefs Competition

Le Cordon Bleu New Zealand Chef De Cuisine, Francis Motta won the coveted 2017 'Chef of The Capital award'. Along with six Le Cordon Bleu students achieving Gold & Silver medals during the NZChefs competition. The renowned award for culinary excellence was also awarded to a Le Cordon Bleu New Zealand student.

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Head Chef creates artistic sugar sculpture

Discover the Art of Sugar Sculpting

Head Chef and Technical Director of Le Cordon Bleu New Zealand explains the art of sugar sculpting. Discover the story behind his most recent sugar showpiece.

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Recipe of the month

Cuisine Technique: Filleting a Round Fish

Discover the correct way to clean and fillet a round fish as demonstrated by Le Cordon Bleu Master Chef.

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Upcoming Short Courses

 
Winter Cuisine Master Class

Winter Cuisine Master Class

Join us for an indulgent culinary experience where you will learn to create classic French cuisine ideal for winter. This demonstration will be held on the 22nd of July 2017.

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Cuisine short course

 Classic Cuisine Techniques Course

Master elementary culinary skills with the guidance of our Chef Lecturers at this 2-day short course on the 1st and 2nd July 2017.

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Food photography short course

Food Photography Workshop

Discover the art of professional food photography as explained by renowned food photographer, Nicola Edmond. This 2-day workshop is held on the 29th and 30th of July 2017.

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