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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.
Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.
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Our Level 5 New Zealand Diploma of Cookery students designed, costed and planned a menu of contemporary bistro dishes that could be served in an Auckland venue.
Bocuse d'Or is an opportunity to celebrate culinary techniques, creativity and camaraderie as the teams compete to show off their skills with impressive culinary compositions prepared live before a passionate audience of colleagues and friends.
A luncheon to celebrate the hospitality students as they progress with their new skills and depth of knowledge.
Hello everyone, Congratulations to Sam Lindstrom and Sam Gradowski-Smith who have been selected for the New Zealand Bocuse d'Or Team following a recent competition to find New Zealand's finest young talent.