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New Zealand School of Food and Wine

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Auckland, New Zealand

foodandwine.co.nz
Educational institution· Bartending school· Education center· Culinary school· Hospitality and tourism school

New Zealand School of Food and Wine Reviews | Rating 4.8 out of 5 stars (8 reviews)

New Zealand School of Food and Wine is located in Auckland, New Zealand on 3/104 Customs Street West, Viaduct. New Zealand School of Food and Wine is rated 4.8 out of 5 in the category educational institution in New Zealand.

Address

3/104 Customs Street West, Viaduct

Phone

+64 93777961

Accessibility

Wheelchair-accessible entranceWheelchair-accessible toilet

Open hours

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Mark Hosking

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.

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Dappa Knight

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

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Sirikwan PATTHAMANG

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

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Robyn Duckett

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.

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Morgana Lima

The barista course was amazing.

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Mei Tora

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

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Canada Loucks

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.

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Akarin Opassathavorn

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

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