Reviews of New Zealand School of Food and Wine. (School) in Auckland (Auckland).

New Zealand School of Food and Wine

42 Reviews

39 Comments

School

Educational institution

3/104 Customs Street West, Viaduct, Auckland 1010, New Zealand

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Information of New Zealand School of Food and Wine, School in Auckland (Auckland)

Here you can see the location, open hours, popular times, contact, photos and real reviews done by the users.

This place has good reviews, this means that they treat their customers well and you’ll feel great with their services, recommended 100%!

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Reviews of New Zealand School of Food and Wine

M.

It was indeed a fun online learning. Thank you NZ School of Food & Wine.

M.

I did the one-day bread making course and loved it. The course leader, Ralf, was a fount of baking knowledge that he imparted throughout the day. I came away with enough baked goods to justify the course cost! Great facilities and epic location.

C.

I completed the level 3 and 4 certificate in cookery last year. I was encouraged and supported the whole way through by very knowledgeable tutors and staff, who always had time to answer any questions I had along the way. I also was able to complete 'real life' work experience in restaurants and at events such as the Taste of Auckland. Small class sizes and lots of hands on practical time in the kitchen provided me with the necessary knowledge and skills to easily enter the restaurant field. I am looking forward to continuing on this year. I highly recommend this school for anyone looking to enter the hospitality industry or for those wishing to further their own personal interests in food and wine.

s.

It's really a great opportunity to have an intensive training LCQ course with an expert instructor.

A.

Had such a great time taking NZ Cert in Cookery Level 3 in 2016. Course is well structured. Lovely staff! Highly recommended.

B.

I wanted a short course that would boost my skills in a commerical kitchen environment, the course in Advanced cookery at the NZ School of Food and Wine did just that. I enjoyed the balance of theory, food knowledge and focus on practical cooking skills with Chef/Tutor tasting our meals and giving us feedback. Being a small school you are able to receive individual attention and really get as much out of the course as you put in! Work experience at Taste Auckland post study was an excellent way to get contacts into the industry and led me to my current job as Commis chef at the Hilton, Taupo. Many thanks to Celia and her hardworking team. Brooke McIntyre, Advanced Cookery Level 4 August-November, 2015

J.

I was in the first advanced class at the Auckland campus. Although it was an interesting transition to the new building, Celia was exceptionally accommodating. We partook in exclusive event wine tastings, had a judge from Master Chef complete a demonstration, and most importantly, made a lot of amazing food. Our unit on lamb was especially exciting as Celia had fresh lamb quarters shipped up from her farm on the South Island. We went from deboning to plate, using every cut and sweetbread possible. As an international student, the school was helpful in getting the necessary documents for me to apply for my visa. After graduating, I secured a position working with a 3 time nominated James Beard Award chef. Although I am no longer in the food industry, I'm still able to pick out great wines and compose meals that always impress!

T.

A big thank you to celia, oliver, nidhi and frank! Appreciate your professionalism and patience… all the best!

M.

I did the cafe attendant course through my school, and it was fantastic. It really taught a lot of techniques that I can apply to a lot of hospitality, and there was a good balance of practical and theory. Teacher was very experienced and friendly, and the facilities were clean and in a great location.

B.

The New Zealand School of Food and Wine is fantastic! What i learnt during my time studying as a sommelier has been invaluable and has led me to my subsequent career. The staff are friendly and willing to go that extra mile to help you succeed. I would recommend the NZSFW to all those considering a career in the hospitality industry. I was fortunate to work at Harrods in London as a Fine Wine and Spirits Specialist for two years, after my time at the NZSFW, and currently am back in New Zealand working at Wine-Searcher, the worlds biggest wine website!

S.

I attended NZSFW in 2010 - the course was brilliant, the tutor was excellent and we covered a really interesting and relevant programme. I was able to start work immediately afterwood as a Pastry Chef in a large hotel and now I am about to opening my own cafe business!

S.

Staffs/Tutors are friendly, helpful and very experienced. One of my class level 4 hospitality making tequila cocktails.

D.

Been studying since June and one of the best choices I’ve made the tutors here build to be the absolute best and help you Rubin Skerrett Drink below is a daiquiri

R.

A couple of friends and I went to the Artisan Breadmaking Course - Oct 31,20. I went with the sole purpose of refining my sourdough and breadmaking skills in general. I did exactly that and learned lots of new things. Des the tutor was really personable and it was his first time teaching the programme. He was using another tutor’s recipes and hadn’t trialled them beforehand. A pity because the sourdough was just too difficult to work with (too high a ratio of whole-wheat flour) which meant we had to take home an unproofed loaf that had been handled too much and that baked a frisbee the next day instead of a boule. The other breads, the rolls, ciabatta and challah were great. The recipes provided had been ‘doctored’ to work quickly for the day... ie more yeast added to make it possible to make so much bread in one day. It would have been good to see recipes returned for a normal day’s baking. There were 15 of us in the class, there was a helper to wash dishes, weigh flour etc (👏) but there could have been more bowls, and a dough scraper (an essential tool for bread making) for each person. I was happy with the programme; we made a lot of bread in a very short time, we worked with some very wet dough and we learned a lot. We ate our own rolls for lunch, with cheese, pesto etc provided by NZSF&W. Perhaps if you were a beginner you might be a bit overwhelmed. Lots to learn and you go home exhausted... lots of kneading, little time for socialising.

K.

Fantastic program! I traveled from the US to take the Sommelier course. After the course went straight into a job as a Sommelier at a 5 star resort. Highly recommend!

B.

Well presented online course.

M.

Amazing Classes ran by Tony and NZ SCHOOL OF FOOD & WINE

M.

The barista course was amazing.

J.

LCQ. Good course, and good value for your buck! Happy!

E.

(Translated) Italian version: I attended the Wine professional knowledge course from January to April 2012, making my way to the WSET Advanced Level. The school was still being built, but I didn't care much: the atmosphere is great and the teachers' level very high! The school helped me to develop my palate and deepen my knowledge in the field: it has been the starting point of a new life and a new career. Italian version: I attended the Wine professional knowledge course offered by the school from January to April 12, until the achievement of the WSET Advanced certification. When I entered the school it was still under construction, literally, since bricklayers and electricians were still around for the final finishing touches, but for me it was never a problem, thanks to the fantastic atmosphere and the high level of the teachers. The school helped me a lot to develop my palate and deepen my knowledge in the field: it was the starting point for a new life and a new career. (Original) English version: I attended the Wine professional knowledge course from January to April 2012, making my way to the WSET Advanced Level. The school was still being built, quite literally, since there were workers and electricians were still completing the setup, but I didn't care much: the atmosphere is great and the teachers' level very high! The school helped me a lot to develop my palate and to deepen my knowledge in the field: it has been the starting point of a new life and a new career. Italian version: Ho frequentato il Wine professional knowledge course offerto dalla scuola da Gennaio ad Aprile 12, fino al conseguimento della certificazione WSET Advanced. Quando sono entrato la scuola era ancora in costruzione, letteralmente, visto che giravano ancora muratori ed elettricisti per le ultime rifiniture, ma per me non è mai stato un problema, grazie alla fantastica atmosfera e all’alto livello degli insegnanti. La scuola mi ha aiutato molto a sviluppare il mio palato e ad approfondire la mia conoscenza nel campo: è stata il punto di partenza per una nuova vita e una nuova carriera.

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