Junior Chef Workshop | Pizza & Poached Pears (ages 8-12)

Junior Chef Workshop | Pizza & Poached Pears (ages 8-12)

Where culinary creativity meets fun! Designed for young chefs aged 8-12, this hands-on class introduces children to the joy of cooking.

By Le Cordon Bleu New Zealand

Date and time

Wednesday, July 2 · 9am - 12pm NZST

Location

Le Cordon Bleu New Zealand

Level 2 52 Cuba Street Wellington, Wellington 6011 New Zealand

Refund Policy

No Refunds

About this event

NOTE: Parents/guardians must be present at all times during the workshop.

Discover the fun of the kitchen while being taught by a Le Cordon Bleu master chef! Foster culinary curiosity and potentially ignite a lifelong passion. Spend half a day under the guidance of an expert chef in this light-hearted introduction to the culinary arts.

Date: 2nd July 2025

Time: 9am to 12pm

Age: 8-12 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 children’s use on the day.

The Start of a Culinary Journey: Children will learn basic cooking techniques, including mixing, peeling, slicing and baking, while using age-appropriate tools and ingredients. Children will also learn about presentation and plating, turning their creations into culinary masterpieces!

You Will Create:

  • Pizza with assorted toppings
  • Poached pears with honey and vanilla

Young Chef’s Certificate: At the end of the course, each participant will receive a Le Cordon Bleu Junior 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$149