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Free Call: 0508 CHEF 4 U (243 348)
International: +64 3 377 9039

Email

enrol@internationalculinarystudio.com

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1/116 Williams Street,
Kaiapoi,
7630,
New Zealand

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Telephone:
0508 CHEF 4 U (243 348)
+64 3 377 9039

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cro@internationalculinarystudio.com

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international_culinary_studio

We are so excited to see the raffle donations comi

We are so excited to see the raffle donations coming in for our Pink Ribbon Breakfast on the 5th August. Kiwis are such a generous supportive bunch! If you’re not able to come along you can still be in to win one of our raffles.
Tickets are $5 each. Simply donate your $5 below and include your name in “Public Message” then Facebook message us so we can contact you if you’re a winner!
https://pinkribbonbreakfast.co.nz/page/internationalculinarystudio
We’ll keep you posted with other prizes as they arrive. Raffles will be drawn 8.30am Wednesday morning.

Wednesday Wisdom 🧠 Do you know who opened the f

Wednesday Wisdom 🧠 Do you know who opened the first restaurant?

Motivation Monday 👨‍🍳

Motivation Monday 👨‍🍳

Yesterday we posted an interview with Chef Helen &

Yesterday we posted an interview with Chef Helen & Chef Andy, it included many important and useful facts, tips and recommendations for those in or considering a career in the culinary industry. If you missed it, do take a look! Tell us what you’d like to see in our next video, it’s a great chance to pick their brains!
See the full video here: https://www.facebook.com/internationalculinarystudio/videos/313194553062483/

Wednesday Wisdom! Fine dining was created in Fran

Wednesday Wisdom!
Fine dining was created in France. After the French Revolution, chefs that had worked for nobility were out of a job, so they opened up their own restaurants where people could come for a fine meal. Eventually this style of dining spread to England and then to the U.S.

Wishing the Golden Girl- Cheryl Radford- Our Busin

Wishing the Golden Girl- Cheryl Radford- Our Business Development Manager a Fun-Filled Fabulous 50th! 🥳🎊🎉🎈
Don’t think of it as 50. Think of it as 21 with 29 years of experience. 🙌
P.S: Thanks to our Academic Head Chef Paul for baking this mouth-watering birthday cake🎂 for Cheryl!

We’re pleased to say our students sitting their

We’re pleased to say our students sitting their NZQA Level 4 practical exams last week all passed with flying colors! Here’s a few photos of them in action and their delicious looking creations.

Motivation Monday 🧠

Motivation Monday 🧠

Behind the scene of making "Interview with Chef He

Behind the scene of making "Interview with Chef Helen & Handy"... (We had some Bloopers too while making the video 😄)
In this interview Chef Helen and Andy talk about many important facts essential to the culinary journey and chef role.. Full interview coming on 23rd July! Stay tuned..

A big shout out to our NZQA Level 4 students who s

A big shout out to our NZQA Level 4 students who sat their theory exams yesterday in Auckland. We are proud to say we have even had a merit pass! Wishing you all the best for your practical exams today, I know all of your hard work will pay off!

Today is Fresh Spinach Day! Here's some tip on how

Today is Fresh Spinach Day! Here's some tip on how do you saute fresh spinach?
- Start by heating up olive oil in large skillet. Add chopped onion and minced garlic and saute until fragrant and the onion is almost caramelized.
- Stir in soy sauce and fresh spinach. Cook stirring often until the spinach is wilted. Remove from heat and serve immediately.
Best tips:
-Let the onion caramelized. It will give the spinach dish a deeper, richer flavor. The addition of soy sauce deepens the flavor.
-Do not skimp on garlic! I love this dish quite garlicky and use up to 4 teaspoons of minced garlic.
-Use fresh spinach for the best result.
-You can roughly chop spinach leaves or use baby spinach.
-Let the onion caramelized. It will give the spinach dish a deeper, richer flavor. The addition of soy sauce deepens the flavor.
-Do not skimp on garlic! I love this dish quite garlicky and use up to 4 teaspoons of minced garlic.
-Use fresh spinach for the best result.
-You can roughly chop spinach leaves or use baby spinach.

Motivation Monday! 💜

Motivation Monday! 💜

…and it’s the school holidays, again! 🚴‍♂️🤸‍♀️🤸‍♂️👫🏉👨‍🍳👩‍🍳🙌
For parents, this can be the hardest holidays to get through – terrible weather, too much device time and everyone’s bored and cranky.
Our survival tips:
✔️ 1 Get outside every day – you, and them regardless of the weather, fresh air does wonders
✔️ 2 Keep their hands and minds busy – lego, games, treasure hunts, crafts, cooking – why not try our winter school holiday programme?
✔️ 3 Have the odd PJ & movie day, we all need a break
✔️ 4 Get friends round for a play date – because now we can!
Also you can try one of our juinor chef culinary programmes 👨‍🍳👩‍🍳 https://www.internationalculinarystudio.com/home-school-culinary-programme

International Burger Day!

International Burger Day!

Delicious 30 day muffins!

Delicious 30 day muffins!

Happy Mother’s Day!

Happy Mother’s Day!

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