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Remote cooking by our students at home

 Level 3 Cooking at Home

458 454

 Lucie's Choux Puffs and Alex's Profiteroles

456Conor Bacon and egg pie

 Emi's Bacon and egg pie and Conor's slice of Bacon & Egg Pie  

 Henrys Choux paster Profitterolles eclairs 15 Apr 2020 at 11 18 pm3

 Henry's choux pastry transformed into Profiteroles & Chocolate Eclairs

Rejieli Pecan Pie Bacon and Egg Lemon tart

Rejieli's Pecan Pie, Bacon and Egg Pie & Lemon Tart

Level 4 Remote Cooking

465  466

Jiae's  Sesame Beef Salad and Steak Tartare with egg and pickles

 468 469

 Hansen's  Sesame Beef Salad and  Beef Tartare

Level 5 Diploma Cooking

473 474

Jade's Sous Vide Leek with Salsa Verde and Nathaniel's Sous Vide Leek and Salsa Verde


 Nathaniel's Cabbage roll with Broccoli Puree and Umami Broth with noodles and mushrooms


Sean's Cabbage roll, stuffed with mushrooms and bacon with Broccoli Puree

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Our People

CHEF FINN GYBEL  Originally from Denmark, Finn trained as a chef in leading Danish restaurants before heading to New Zealand with his family two years ago.

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Celia Hay

Celia Hay's fascination of flavoursome food, international cuisines,  fine wine and the art of hospitality led her to establish *Hay's Restaurant* in 1994 and the *New Zealand School of Food and Wine* in 1995 in Christchurch, New Zealand.

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