The International Culinary Studio is a world first. A response to a substantial appetite for a blended learning experience, this compelling concept is serving up a generous portion of innovation. Metropol talks to Chef Andy Cordier about what’s cooking for the studio in 2018.
When did your passion for food begin?
I know it’s a cliché, but my mother loved entertaining and from a young age I was her ‘kitchen hand’. I soon learnt to decorate the table to five-star standards and of course was always trying to improve on her recipes. Her friends loved being invited to our house for a buffet and together with my mother, we never let anyone leave without having an awesome experience of which the food and table setting were a talking point.
Your online culinary school has been touted as a world first – tell us about the concept
International Culinary Studio is the first to offer a blended learning experience with a ‘City & Guilds (C&G)’ Qualification as the optional exit level. This is offered to individuals and companies for their employees who are not in the position to go to a face to face environment, but they can gain a qualification whilst at work. Our Learner System teaches people how to cook using videos, tutorials, interaction with me or one of the other chefs online via live demonstrations, chatting to their peers also in the industry, and being assessed in the workplace. It is easy to use and students can complete their courses as quickly as they would like to. The examinations are done online and C&G Certification is issued from London (UK). The World Association of Chefs (WACS) recognises this as a benchmark for chefs in the industry.
How do you think cuisine in NZ stacks up against the rest of the world?
Having worked and travelled across the world, New Zealand has by far one of the best ranges of culinary choices in terms of restaurants and many diverse, experienced chefs working in multi-cultural establishments. Christchurch can be very proud of its new range of restaurants.