Graduation from the Le Cordon Bleu Cuisine Diplome, June 2013


It ends in a flurry of chefs hats…

After 9 months of butter, cream and sumptuous food I graduated from the Cuisine Diplome in June 2013. It was a fantastic 9 months filled with learning, top quality ingredients and fantastic french food.

One of the key highlights included developing my own dish for the the student restaurant at Le Cordon Bleu New Zealand: Potato scaled groper with crayfish cream, crab tuille, pea mousse, clams and prawn oil (photo above).

It was a privilege to  work with so many fantastic chefs from around the world and be awarded top student of the course.

For more info and links to further photos check us out on facebook, don’t forget to like us 🙂

http://www.facebook.com/CaitlinLeHarivel

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