Newsletter - March 2016

Supporting Goût de France

Le Cordon Bleu New Zealand chef Francis Motta got behind the French government’s Goût de France promotion. Members were wowed with assembled-to-order plates of salmon tartare, salty-sweet, orange and juniper berry-cured, garnished with lemon zest flavoured sago “caviar”, crispy sago infused with squid ink, coriander micro-greens and olive oil powder...

March 2016 Graduation

Thursday 24th March we saw our first culinary graduation of 2016. 28 students successfully completed their Basic Cuisine and Patisserie certificate, 39 students attained their Intermediate Cuisine and Patisserie qualifications and we gave a haughty round of applause to 20 of our finest, who graduated with their Superior Certificates and were then awarded their Diplôme de Cuisine and Diplôme de Patisserie qualifications.

Inside look at Our Easter Chocolate Egg Workshop

A culinary enthusiast takes us through his journey at our Easter Chocolate Egg Workshop, where he created stunning edible works of art.

Easter Chocolate Egg Recipe

This Easter why not try making your very own chocolate Easter egg by following this simple recipe.

Upcoming Short Courses