Le Cordon Bleu opens its doors in New ZealandBy Le Cordon Bleu Australia Oct 11, 2012 7:49AM UTC
Wellington, October 8, 2012
Le Cordon Bleu, the renowned international culinary arts institution, officially opened in the city of Wellington, New Zealand. This is a joint venture between Le Cordon Bleu International and the institutions WelTec and UCOL.
The ceremony which was held at the new state-of-the art school was presided by the Prime Minister of New Zealand, Mr John Key, and by Mr André Cointreau, President and CEO of Le Cordon Bleu International.
Mr. André Cointreau underlined: “…Le Cordon Bleu New Zealand will certainly be an attractive destination for international students. New Zealand’s food and wine is world recognized, and our new establishment will not be a French cooking school but a center which will focus on French classical culinary techniques at the service of local cuisines and the community. In addition, our know-how and experience in the culinary world will certainly contribute to the development of education in this country.”
Le Cordon Bleu’s acknowledged methodology involves world-class instruction in order to prepare students for a career in top international restaurants. The training will be supervised by British born and Michelin star Chef, Adam Newell, and French pastry Chef Sébastien Lambert.
Le Cordon Bleu-Dusit’s Technical Director, Fabrice Danniel, based in Bangkok, and considered one of the world’s top pastry Chefs, has been working with the team of Chefs and instructors to build and develop the programs.
Le Cordon Bleu New Zealand will offer the Grand Diplôme Le Cordon Bleu, the Cuisine and Pâtisserie Diplomas and 10-week certificate courses. To complement the culinary training, wine education modules certified by the WSET will be also proposed. Le Cordon Bleu New Zealand will launch two three-year bachelor programs: New Zealand’s first Bachelor of Culinary Arts and Business and a Bachelor of Hospitality Management. The Institute will build its roll to an operating capacity of 300 students over the next two years, with the majority coming from many different countries.
Director of Le Cordon Bleu New Zealand, Ms. Cath Hopkin, stated: “…Le Cordon Bleu education will emphasize New Zealand’s distinctive ‘paddock to plate’ philosophy, which makes the origin of the produce a very important part of the dish. Students will have access to the world’s best culinary training, a generation ago no one would have imagined this happening. When our graduates start their careers in the world’s best kitchens, they will be natural advocates for New Zealand produce and wines.”
Le Cordon Bleu Paris first opened its doors in 1895. With over 100 years of teaching experience, Le Cordon Bleu offers courses in gastronomy, hospitality, and tourism from initiation to MBA level. Today, Le Cordon Bleu is present in some 20 countries with more than 40 schools, and is attended by 20,000 students from 70 nationalities every year. Le Cordon Bleu has a tradition of excellence in the world of gastronomy and is committed to furthering the appreciation of fine food and the French art of living.
At the start of 2012, Le Cordon Bleu London opened its new premises located in Bloomsbury Square, featuring state-of-the-art kitchens and interactive smart classrooms. In March, an agreement was signed with the government in Rio de Janeiro, Brazil to open a training centre in preparation of the upcoming 2014 Football World Cup and the 2016 Summer Olympic Games. In April an agreement was signed with the government of China to open a gastronomy school in Shanghai, followed by the announcement of a partnership in Istanbul, Turkey in July.