Le Cordon Bleu New Zealand

At Le Cordon Bleu New Zealand, we offer intensive training for aspiring chefs and enterprising students from all over the world. Our practical culinary arts and hospitality management programmes ensure our students are industry-ready whilst gaining an internationally recognised and highly respected qualification.

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Events - August 1 - 31

Be Cultured - Fermentation 101

Fermentation occurs when bacteria feed on the carbohydrates of fresh fruit, vegetable or grain, and then creates lactic acid. This process creates a more nutritious and digestible form of food, which is why it’s oh so good for your gut! The centuries-old process can prove difficult to master, but this class will teach you tips on how to develop only the good bacteria, how to find the right produce and time frames for your fermentations. Learn to make a sourdough starter, ginger beer, yoghurt, kombucha and more.

  • VVegetarian

Dates:

Various times throughout August

Aug 22, 6:00pm - 8:30pm

Price: $49

Event enquiries: nz@cordonbleu.edu

C'est Cheese - Cheese Making Workshop

What makes a successful cheese? Passion and precision as you create. This one-day course will teach you the fundamental techniques of cheese-making for a variety of soft and hard cheeses including mozzarella, parmesan, feta and ricotta. Master Cuisine Chef Francis will show you how to develop the different tastes, smells and textures of these cheeses using the thermophilic and mesophilic cultures, salt compounds and different enzymes. Ace the temperature, pay close attention to the method and ingredient measurements and you will soon be a cheese-maker aficionado!

    *Cannot cater to dietary requirements

Dates:

Various times throughout August

Aug 10, 9:00am - 4:30pm

Price: $199

Event enquiries: nz@cordonbleu.edu

Kyo-ryori Masterclass: Keigo Tamura (Kyoto)

Keigo Tamura is the eldest son to the owners of Manshige, a highly respected restaurant specialising in Kyo-ryori (Kyoto cuisine) established in 1937. Keigo helped in the family business from a young age and after training and honing his skills in a variety of different locations, he took over Manshige, which has been patronised by the likes of the King of Sweden, Carl Gustav XVI. Considered the pinnacle of Japanese cuisine, Kyo-ryori has a history stretching back hundreds of years, with roots in elegant imperial palace culinary preparation, and the famed local cooking of Kyoto. Dishes are created with an emphasis on passing seasons, local and seasonal ingredients, making each Kyo-ryori meal a once-in-a-lifetime experience.

Join celebrated Japanese chef, Keigo Tamura, as he demonstrates his culinary masterpieces.

    *Cannot cater to dietary requirements

Dates:

Various times throughout August

Aug 31, 4:00pm - 7:00pm

Price: $49

Event enquiries: nz@cordonbleu.edu

Molecular Gastronomy Masterclass

Molecular gastronomy is to understand the physical and chemical transformations that occur during cooking so that chefs can experiment with unusual flavour combinations and cooking techniques. More simply it can make your plate look and taste impressive! In this masterclass Master Cuisine Chef Francis will teach you different molecular techniques like spherification, gelification, espuma siphon and foam emulsion. Taste each dish to understand texture, flavour and appearance. Take home a recipe book of what you learn and impress your friends and family with your new skills.

    *Cannot cater to dietary requirements

Dates:

Various times throughout August

Aug 19, 6:00pm - 9:00pm

Price: $49

Event enquiries: nz@cordonbleu.edu