Cooking up a storm

Chef wannabes get stuck in at new school

MATT STEWART
WEATHER, SCIENCE AND ENVIRONMENT REPORTER
Last updated 14:39 08/10/2012

Relevant offers

Capital Life

Influx of UK recruits arrive to work in New Zealand prisons National Portrait: Geraint Martin - new boss of Te Papa Win: Tickets to All Blacks v Lions second test at Westpac Stadium, Wellington Wellington restaurant Tinakori Bistro in liquidation, after 18 months of new ownership Island Bay cycleway solution expected by September Commercial details about a new waterfront development will be revealed to ratepayers Beervana ticket sales 'exceeding expectations' with first-day record smashed SeniorNet Wellington celebrates 25 years of helping older adults with technology Carrie the Musical is hitting the Wellington stage - and one thing is guaranteed Cafe Chat: Beat Kitchen's new home

Both teacher and students had the same sense of ''first day of school'' nervous excitement as Wellington's new Le Cordon Bleu culinary school held its inaugural classes this morning.

The prestigious, purpose-built $13m Cuba St hospitality and cooking facility has a role of about 50 students, many of them international, including 26-year-old Brazilian Rodrigo Schulz who came to New Zealand from Rio de Janeiro to brush up on his English.

Now he will spend six days a week studying a double diploma in patisserie and cuisine.

''It's really exciting just to get started - I've got butterflies,'' Mr Schulz said.

He expects the intake of 16 cuisine diploma students will work together to help each other learn as well as taking direction from Wellington chef and Le Cordon Bleu head of cuisine Adam Newell.

Mr Newell runs Mediterranean-themed Wellington eatery Zibibbo and will tutor at Le Cordon Bleu three days a week.

After just a few hours of lessons in the state-of-the-art display kitchen he says a number of his class of 16 could be culinary celebrities.

Commitment seems to be in good supply with many of the budding chefs having left careers to pursue their passion for cooking.

''I reckon there will be potential stars.''

Working chefs are always in the process of training but returning to a purely teaching role has been a boost for the Michelin-starred chef.

''I've almost started testing myself. It's like the first day of school for me too. It's refreshing, it's a jolt in the arm.''

Contact Matt Stewart
Weather, science and environment reporter
Email: matt.stewart@dompost.co.nz
Twitter: @smatape

Ad Feedback

- The Dominion Post

Comments

Special offers
Opinion poll

Will you go to CubaDupa, the Cuba St carnival?

Yes, it looks like it'll be amazing!

I'll see what the weather does

No, it's basically just another community fair

Vote Result

Featured Promotions

Sponsored Content