Le Cordon Bleu - New Zealand

Le Cordon Bleu New Zealand Newsletter October 2015

Celebrating 120 years of Culinary Excellence Chaine des Rotisseurs Competition Le Cordon Bleu New Zealand Chefs Visit Fiji Cloudy Aviation Cocktail Recipe Pan roast hand dived scallops with scallop roe powder, creamed leeks, poached apple balls, beet and apple tapioca, cider foam and samphire Celebrating 120 years of Culinary Excellence At Le Cordon Bleu New Zealand Campus In celebration of 120 years on culinary excellence and also the Wellington school's 3rd Birthday, the team at Le Cordon Bleu New Zealand put together an intimate affair attended by dignitaries and industry leaders. » Read More   Chaine des Rotisseurs Competition For New Zealand Representitive Chaîne des Rôtisseurs association holds an annual international competition between its members to select the world's best young chef. The cook-off to decide New Zealand's 2015 representative was held at Le Cordon Bleu New Zealand Culinary Institute, judged by several culinary experts including 3 members of our faculty. » Read More   Le Cordon Bleu New Zealand Chefs Visit Fiji For WWF Fiji Sustainable Seafood Project Le Cordon Bleu New Zealand Chefs, Technical Director - Sebastien Lambert and Chef de Cuisine – Francis Motta, along with our Ambassador, award winning television host, writer and Chef - Robert Oliver, travelled to Fiji to aid WWF in training partnered hotel chefs. » Read More   Cloudy Aviation Cocktail Recipe This delicious cocktail was designed by Le Cordon Bleu New Zealand’s Bachelor of Culinary Arts Student & Master Mixologist, Akash Singh Chauhan. "Cloudy Aviation" is his take on the classic aviation cocktail. It was created in celebration of Le Cordon Bleu’s 120th Anniversary. » View Recipe   Pan roast hand dived scallops with scallop roe powder, creamed leeks, poached apple balls, beet and apple tapioca, cider foam and samphire International Chef Day recipe To celebrate International Chefs Day on 20th October, the Le Cordon Bleu Chefs have created a gastronomic delicacy using a combination of traditional and modern techniques. » See the recipe

UPCOMING EVENTS Brasserie - Lunch & Dinner 16th - 22nd November High Tea 23rd - 28th November PROGRAMMES Diplôme de Cuisine » Diplôme de Patisserie » Grand Diplôme » Bachelor of Culinary Arts & Business » Advanced Culinary Diplôme » THE CAMPUS FOLLOW US

Article is courtesy by Le Cordon Bleu New Zealand. 

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