Mastering Paella Workshop

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.

Le Cordon Bleu New Zealand

Learn to authentically create Paella by Spanish Embassy Special guest chef, Edrick Corban-Banks, from Casa Paella.

Workshops and Masterclasses

Head back to school like never before, join our Workshops and Masterclasses to take your culinary skills to the next level.

In collaboration with the Embassy of Spain in New Zealand and Casa Paella, we are proud to offer a one-day workshop taught by the award-winning chef, Edrick Corban-Banks.Chef Edrick is the owner of Casa Paella, Casa Paella holds the official ICEX “Restaurants from Spain” quality seal, recognising its place within Spain’s international network of restaurants committed to authenticity, quality, and the promotion of Spanish gastronomy. This is rare opportunity to learn the culture and traditional Valencian techniques of Paella from a master artisan.

You will spend the day in Teams of 2 as Chef Edrick guides you through the creation of the award winning Arroz con Salmón.Date: 25th JulyTime: 9:30am – 3pm (light lunch is included with a glass of Albarino white wine)Location: Level 2, 52 Cuba Street, Te Aro, WellingtonAllergies: Ingredients in this class contain the following allergens: Fish, Shellfish/Crustaceans, Molluscs, and Sulphates. This dish will be Gluten Free.You Will Create:<ul><li>Arroz con Salmón (Salmon Paella featuring Ōra King Salmon) First developed in Tasmania using Petuna ocean-grown salmon and awarded the Tetsuya Wakuda “Best Plate” prize at Taste of Tasmania, this paella is designed as a technique-led masterclass in stock construction, rice absorption, and heat management. A concentrated seafood fumet—prepared from shellfish and fish frames—builds depth and structure, allowing the character of premium local salmon to remain the centre of the dish. </li></ul>Course Details: During the workshop, you will learn the following skills:<ul><li>Prepare a fresh seafood stock using fish and shellfish frames</li><li>Build flavour through sofrito, saffron, paprika, and olive oil</li><li>Cook Valencian paella rice correctly so each grain remains separate and full of flavour</li><li>Manage heat, evaporation, timing, and liquid levels</li><li>Understand the difference between cooking “rice with seafood” and creating a true Mediterranean rice dish</li><li>Develop the prized socarrat — the golden crust at the base of the paella</li><li>Finish and serve your paella in the traditional shared style </li></ul>Course Includes: All ingredients and equipment supplied, at the end of the class, participants will sit down together and enjoy the paella they have created with a glass of Albarino white wine. What is a Le Cordon Bleu Workshop? A Le Cordon Bleu Workshop is a hands-on culinary training session delivered in our professional teaching kitchens. Be personally guided by world class chefs and taught key techniques step-by-step, with chef feedback throughout. This workshop includes a light lunch, and is designed to give you skills you can repeat confidently at home or in a professional setting.Contact Details: <a href="" title="" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">+64 4 472 9800</a> | nz@cordonbleu.edu

Mastering Paella Workshop

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Mastering Paella Workshop

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