Le Cordon Bleu opens in Wellington

Le Cordon Bleu opens in Wellington

The world’s most prestigious cooking school, Le Cordon Bleu International, will be officially opened on Monday in Wellington by owner and President, André Cointreau.

The Institute will build its roll to an operating capacity of 300 students over the next two years, with the majority coming from overseas.

Director of Le Cordon Bleu New Zealand, Cath Hopkin, says the selection of Wellington as home for the new school is a sign that New Zealand is now recognised internationally as a gastronomic destination.

“The fact that Le Cordon Bleu chose New Zealand for their new school is an endorsement that our food and wine is considered of high quality around the world. We are attracting international students to Wellington for the world’s best culinary training, a generation ago you wouldn’t have imagined this happening. It’s a tribute to how far our hospitality industry has come,” she says.

Le Cordon Bleu’s famous methodology involves world-class chefs teaching in restaurant kitchen conditions to prepare students for a career in top international restaurants. Le Cordon Bleu New Zealand’s head teachers are British born chef Adam Newell, and French pâtisserie specialist Sébastien Lambert.

Le Cordon Bleu’s Technical Director, Fabrice Danniel, who is considered one the world’s top pâtisserie chefs, has been working with Newell and Lambert to create an elaborate menu for the opening, including sugar and chocolate sculptures.

André Cointreau says Le Cordon Bleu New Zealand would bring together classical French culinary training with New Zealand’s best produce and wine.

“French culinary techniques, from the country that codified cuisine, are at the service of all cuisines in the world. It is an exciting prospect for us to be opening a new school in a country that produces such wonderful food and wine,” he says.

Cath Hopkin says that Le Cordon Bleu New Zealand graduates will become ambassadors for New Zealand produce around the world.

“Our teaching will emphasise New Zealand’s distinctive ‘paddock to plate’ philosophy, which makes the origin of the produce a huge part of the dish. Students will visit the producers and develop an understanding of what makes New Zealand food and wine so special. When our graduates start their careers in the world’s best kitchens they’ll be natural advocates for New Zealand produce and wines,” she says.

Le Cordon Bleu New Zealand will offer courses ranging from three-year bachelor level programmes to one-year diplomas and 10-week certificate courses. The school will offer New Zealand’s first Bachelor of Culinary Arts and Business as well as a Bachelor of Hospitality Management and diplomas in cuisine and pâtisserie.

Students will pay fees ranging from $10,000 for the 10-week certificate course, to $33,000 for a full year of study.

The Paris-based Le Cordon Bleu first opened its doors in 1895 and now operates 40 schools in 20 countries. Le Cordon Bleu New Zealand is a joint venture between Le Cordon Bleu International and local tertiary institutions WelTec and UCOL. It will operate from a $13 million purpose-built facility in the heart of Wellington.

ENDS

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