Aspiring Chefs Workshop | Salmon en papillote (ages 13-18)
Take the first step to becoming a professional chef under the guidance of a Le Cordon Bleu Master Chef.
Designed for young culinary enthusiasts aged 13-18, this class is an introduction to the culinary arts. 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: 23rd September 2025
Time: 9am to 12pm
Age: 13-18 years old
Class Duration: This class runs for 3 hours, with a mix of instruction, hands-on cooking, and tasting.
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 a stunning Salmon dish using traditional French cooking techniques. They will also bake a batch of Almond financier's, a classic French tea cake.
You Will Create:
- Salmon en papillote
- Almond financier
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
Take the first step to becoming a professional chef under the guidance of a Le Cordon Bleu Master Chef.
Designed for young culinary enthusiasts aged 13-18, this class is an introduction to the culinary arts. 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: 23rd September 2025
Time: 9am to 12pm
Age: 13-18 years old
Class Duration: This class runs for 3 hours, with a mix of instruction, hands-on cooking, and tasting.
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 a stunning Salmon dish using traditional French cooking techniques. They will also bake a batch of Almond financier's, a classic French tea cake.
You Will Create:
- Salmon en papillote
- Almond financier
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