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 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.
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CLH FOOD DESIGN 