Hagley’s School of Cuisine is the place for people who want to follow their passion with food or to pursue a career in the food hospitality business.

Marc Alexander, a classically trained chef from the renowned La Varenne Ecole de Cuisine in Paris, has been involved in leading the School of Cuisine for the last four years. Marc, himself, is passionate about food, and he relishes the opportunity to work with such a diverse group of students at Hagley.

Marc uses an interesting analogy to describe his teaching methods. "It is like teaching students to read Shakespeare rather than to read the dictionary!" says Marc. In other words, Marc wants students to appreciate the ‘soul’ in food, rather than just put together a range of ingredients.

Marc also focuses on providing authentic learning experiences for his students. The School of Cuisine frequently caters for the Hagley Theatre Company’s Scene Plus seasons and has also catered for the School of Fashion Show. On a weekly or bi-weekly basis, students produce food to be sold in the Café, and also offer Gourmet-to-Go delights such as Pizza Bianco for staff to purchase. The School of Cuisine has also held events such as magnificent degustation dinners which showcase their abilities with food.

Several of the School of Cuisine students have gone on to open their own restaurants, cafes or catering businesses, even employing some of their fellow graduate students as head chefs! One has opened ‘Thai 1 on’ in Dunedin, another has opened a Korean restaurant in Christchurch and another has started up the Bounty St Catering business in Christchurch.

Another interesting initiative which is still under development is the opening of a café in Christchurch which proposes to provide employment opportunities for some people with disabilities who may not otherwise have the opportunity to work in the hospitality industry.

This is real world learning at its best!