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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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The Cookery Diploma Level 5 students prepared a New Nordic Cuisine menu created by our own Chef Finn, originally from Denmark.
This classic dish from Chef Paul Bocuse uses small slices of potatoes to create 'scales' on the fish. Served with a rich orange and vermouth (Noilly Prat) sauce.
Easing into winter: Regional wine tasting competitions, NZ Food history and more exciting news.
Congratulations to Nasha Nao Nakano, FWS, for achieving highest honors in the French Wine Scholar exam with The New Zealand School of Food & Wine.