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Sugar work with Chef Ralf Schmidt

Chef Ralf Schmidt

Chef Ralf Schmidt with our Diploma, Level 5 student chefs.

Our Diploma in Cookery, Level 5 students recently worked with our guest Chef Ralf Schmidt who specializes in Pâtisserie.

The students learnt a variety of recipes including honeycomb, chocolate fudge with almonds & sherbet powder, salted caramel filled chocolates, noughat and candied lime and blue and red spun sugar. 


Chocolate run-outs

Sugar work

Prepared by one of our diploma students: Chocolate fudge, Hokey pokey, Noughat, Marshmellows, Chocoalte runouts and Spun sugar. 


Salted caramel filled chocolates. 

Sugar work with Chef Ralf. 

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Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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