This post first appeared on nzherald.co.nz
Working with choux pastry at Le Cordon Bleu cooking school in Wellington. Photo / Jason Burgess
Le Cordon Bleu has a presence in some 20 countries with more than 40 international schools, and this year a New Zealand school opened in Wellington.
Brand spanking new and shining, the school’s teaching kitchens are a chef’s dream. They are equipped with the best and housed in a purpose-built contemporary space; it’s sophisticated and serious.
Local and international students are taught by chefs Adam Newell and Sebastien Lambert. They both have Michelin-star experience and a huge depth of knowledge of all things culinary.
We watched a patisserie class taken by Chef Lambert. Students were being taught the basics of choux pastry. Their task for the day was to measure, mix, shape and bake a number of choux shapes, including some graceful swans. more…