Grand Chapitre 2016 – Christchurch

The Grand Chapitre was held on the 9 – 11 September in the recovering city of Christchurch.  Five years ago, this city was hit by a devastating earthquake which destroyed a large percentage of the inner city along with many restaurants.  It was a pleasure for members from New Zealand, Australia and the Cook Islands to experience the resilience and strength of character the people of Christchurch have shown in the recovery of their wonderful city. On the Friday evening a welcoming function was held at the Canterbury Club, a private members club which was established 145 years ago, and which includes members of the Chaine.  Their President, Mrs Robyn Bisset, greeted members to their establishment endorsing their appreciation of their relationship with the Chaine. The Induction Ceremony and subsequent dinner was held at The George.  Guests were welcomed with a Powhiri performed by the KoTane Maori Cultural Group.  The Powhiri is designed to bring groups together in safety both physically and spiritually; a ritual of great beauty, it begins with a challenge from a fit, skillful warrior.  This challenge was directed to the Officiating Officer, Norman Harrison and set the theme for a wonderful evening of bringing members from all walks of life and nations together to celebrate the induction of new members into the Chaine.  Sunday found our members taking a Tram Tour of the City which for many showcased the devastation of the earthquake and the scale of the rebuild.  Following this, members meet at The Classic Villa to enjoy a New Zealand barbecue presented by our 2014 Jeunes Chef, Carlita...
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Wellington Bailliage @ Le Cordon Bleu

On the 3 December 2016, the Wellington Bailliage held their end of year function at Le Cordon Bleu.  This was organized by Sébastien Lambert Technical Director / Head Pâtisserie Chef Lecturer at Le Cordon Bleu and Wellington Vice Conseiller Culinaire.  The 9-course extravaganza was expertly prepared by Le Cordon Bleu New Zealand, Advanced Culinary Arts students.  The students had already completed their Diplôme de Cuisine or Diplôme de Pâtisserie, and were now exploring more complex forms of gastronomy that made for a truly inspired...
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