Aspiring Chefs Workshop | Pasta Fundamentals (ages 14-18)

Aspiring Chefs Workshop | Pasta Fundamentals (ages 14-18)

Take the first step to becoming a professional chef under the guidance of a Le Cordon Bleu Master Chef. Learn to create pasta from scratch.

By Le Cordon Bleu New Zealand

Date and time

Thursday, July 10 · 9am - 3pm NZST

Location

Le Cordon Bleu New Zealand

Level 2 52 Cuba Street Wellington, Wellington 6011 New Zealand

Refund Policy

No Refunds

About this event

Designed for young culinary enthusiasts aged 14-18, this class is an introduction to the fundamentals of pasta. Learn under the expert guidance of a Le Cordon Bleu Chef as you hone your skills in our state-of-the-art facilities. Dip your toes into the culinary world and discover a lifelong passion!

Date: 10th July 2025

Time: 9am to 3pm (may finish earlier depending on the class size)

Age: 14-18 years old

Class Duration: This class runs for 6 hours, with a mix of instruction, hands-on cooking, and tasting (light lunch included).

Location: Le Cordon Bleu New Zealand, Level 2, 52 Cuba Street, Te Aro, Wellington

Course Includes: All ingredients, cooking equipment, and teaching resources are provided in our practical kitchen for the participants use on the day.

Enter the World of Culinary Arts: In this workshop, aspiring chefs will learn how to create pasta dough and gnocchi. They will also learn basic shaping techniques and final plating principles.

You Will Create:

  • Classic pasta dough (used for ravioli, tortellini etc.)
  • Beetroot gnocchi
  • Tortellini with Butternut and Orange

Aspiring Chef’s Certificate: At the end of the course, each participant will receive a Le Cordon Bleu Aspiring Chef Certificate of Participation, celebrating their achievements in the kitchen!


Contact Details: +64 4 472 9800 | nz@cordonbleu.edu

All bookings are subject to the following terms and conditions

Organized by

Le Cordon Bleu New Zealand

Le Cordon Bleu has been synonymous with culinary excellence for over a century. We open our training restaurant Brasserie Le Cordon Bleu four times a year (February, May, August and November) to allow our students to gain practical experience in a real restaurant environment - all under the expert guidance of their chef lecturers. 

 

 

NZ$150