For more than 400 years the name Le Cordon Bleu has been synonymous with culinary excellence. In New Zealand we offer intensive training in the culinary arts for chefs and those aspiring towards a career in food and hospitality. We combine the very best of new world innovation and local cuisine with the principles, techniques and artistry of the French traditions.
New Zealand offers the ultimate pasture to plate food experience. Wherever you go, you’ll find an amazing array of local, fresh farm produce and artisan food producers.
Le Cordon Bleu New Zealand offers a range of qualifications at all levels – certificate, diploma, and degree, as well as short courses, master classes and continuing professional development.
Le Cordon Bleu New Zealand attracts students from all over the world. Find out what some of our current students and recent alumni have to say about their experience.
We are delighted to announce that as from January 2014 we will be able to offer safe, secure and modern student accommodation just a short distance from the school. To find out more email email@example.com
Winter is a season to combine crustacean and citrus. In this high season the female lobster frequently have an abundance of bight coral (lobster roe).
» read more or click here for recipe
Last Updated 20 May 2013