Living out a chef’s dream (+recipe)

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…

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This entry was published on 12/05/2012 at 4:51 pm and is filed under live. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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