A new year always brings a sense of possibility at Le Cordon Bleu New Zealand. There is something quite special about watching students walk into the kitchens and classrooms for the first time, anticipating what comes next, ready to learn. Some have travelled across the world, others from closer to home, but they all arrive with the same feeling… this is the start of something new.

Le Cordon Bleu New Zealand proudly won Oceania’s Best Culinary Training Institution for 2025, recognition of our rich heritage while continuing to innovate and inspire the next generation of culinary and hospitality professionals. Our programmes are globally inspired and locally perfected, we teach and cook the classic fundamentals of culinary arts, yet with a flavour shaped by Aotearoa. Students understand to honour New Zealand produce such as coastal herbs, sustainably caught kaimoana, local grains, and seasonal vegetables that tell a story of place.

The school has a variety of programmes starting at level 2 to 4 Cuisine and Pâtisserie, an advanced level 5 culinary diploma, a Bachelor of Culinary Arts and Business, and our new Master of Applied Hospitality Management starting 2026. To compliment these there are 7-week fundamental courses and one day workshops, there is always something on offer for every gastronome.

In the kitchens, learning is hands-on, it is all about practice, repetition, tasting, and refinement. A student learns to trust the subtle language of the senses: the sound, the aroma, the texture. Skill develops gradually, and confidence grows along- side it, no one is expected to be perfect, what matters is the willingness to keep going.

The Brasserie, our training restaurant, is where everything comes together. Located in the heart of Cuba Street students serve real guests from Wellington’s dining community, practising not only food preparation but service, and communication. There is a strong emphasis on manaakitanga: how we welcome, how we care, how we make others feel. It is one of the most meaningful parts of the student journey.

Looking ahead, as the school continues to grow, we are preparing for the launch of our new master’s programme and further exciting opportunities that will allow students to explore culinary practice alongside leadership, sustainability, culture, and hospitality research. A new year is a fresh start, for our students, our school, and for the community we serve. At Le Cordon Bleu New Zealand, the journey is not just about learning to cook; it’s about working with others, expressing identity through food, and bringing people together.

To begin your culinary journey at Oceania’s Top Culinary Training Institute, visitcordonbleu.edu/new-zealand