International Culinary Studio

Happy Birthday to the one and only Chef Andy!

Today, the entire team at International Culinary Studio is raising a glass (and probably a perfectly polished chef’s knife) to celebrate an absolute legend of the kitchen. If you have ever been lucky enough to be taught by Chef Andy, had your culinary work critiqued by him, or simply shared a laugh with him, you know exactly how much passion, knowledge, and warmth he brings to our culinary community every single day.

Chef Andy doesn't just teach culinary arts; he inspires a genuine love for food, precision, and excellence. From mastering the perfect technique to navigating the high-pressure environment of a professional kitchen, his guidance has shaped so many incredible journeys here at the studio. We are incredibly lucky to have his expertise, his endless patience, and his fantastic sense of humour guiding the next generation of chefs.

We want to make sure he feels the love from near and far today, so we need your help to celebrate him!

Whether you are a current student, an alumni thriving in the industry, or a fellow food lover, please drop a comment below to wish Chef Andy a massive happy birthday. Share your favourite memory of learning from him, the best piece of advice he ever gave you, or simply leave a note to thank him for his incredible dedication.

Let’s fill the comment section with brilliant memories and birthday wishes. Have a fantastic day, Chef Andy! We hope it is filled with great food, relaxation, and well-deserved celebration.

Something stopped us in our tracks recently.

A waitress, someone who had just warmly served a table, was spotted eating her own dinner on the floor of a narrow passageway outside the kitchen. No chair. No table. Just the floor.

It is the kind of moment that is easy to walk past. But our Director of Studies, Cheryl Cordier, couldn't.

Cheryl has written a deeply heartfelt and honest blog about the current state of New Zealand's hospitality industry. The conditions that have quietly been normalised, the talented people leaving the industry because of them, and what it would actually look like to do better.

This is not a comfortable read. But it is an important one.

We are incredibly proud of the hospitality professionals we train at International Culinary Studio, and we believe they deserve to step into an industry that values them. This blog is part of that conversation.

Read Cheryl's full piece here: https://www.internationalculinarystudio.com/on-the-floor-why-new-zealands-hospitality-industry-must-rethink-how-it-treats-its-people/

Please share it with anyone who loves food, works in hospitality, or simply believes that the people serving us deserve to be treated with dignity.

Tag someone who needs to read this.

Is your kitchen team performing at a local level or a global one? 🌍

Many chefs have the talent, but without Worldchefs certification, they lack the international recognition that opens doors to the world's best kitchens. Whether you are a business owner looking to elevate your brand or a chef wanting to prove your expertise, understanding this global benchmark is essential.

We dive deep into:
✅ What a Worldchefs certification actually proves about your skills.
✅ Why employers are now prioritizing certified professionals.
✅ How this recognition changes your career trajectory.

Don't let your skills go unrecognised on the global stage.

Read more here: https://www.internationalculinarystudio.com/what-does-a-worldchefs-certification-actually-mean-and-why-should-it-matter-to-your-kitchen/

Your kitchen isn't short-staffed because people are lazy. Your kitchen is short-staffed because people are tired of dead ends.

The "old school" way of running a kitchen was built on endurance. We measured talent by how much stress a person could take before they snapped.

But look at the results. 76% of hospitality workers are struggling. One in five plan to leave the industry this year.

We are literally burning our future to keep the current shift alive.

Burnout is a systemic problem. It happens when high demands meet low support. It happens when a junior chef can’t see where they will be in twelve months.

If we want to save hospitality, we have to stop romanticising the struggle. We have to start providing clear pathways and actual support.

Retention is a management skill, not a stroke of luck.

Is it time to retire the "toughen up" mentality for good?

Read more on the blog: https://www.internationalculinarystudio.com/burnout-in-the-kitchen-is-not-inevitable-its-a-management-problem/

Burnout in the Kitchen Is Not Inevitable. It's a Management Problem. Prevent chef burnout with effective strategies to manage stress and maintain passion for cooking in the kitchen.

🔥 NEW: Career Discovery Tool

Not sure which culinary path is right for you?

We’ve just launched our FREE Career Discovery Tool at International Culinary Studio to help future chefs, bakers, hospitality professionals, and food entrepreneurs find the right pathway for their goals.

In just 12 quick questions, you’ll receive:
✔ Your personalised culinary career match
✔ A profile showing your strengths and learning style
✔ Recommended courses designed to help you reach your goals faster

Whether you want to work in a professional kitchen, start your own food business, specialise in pastry, or gain formal recognition for your existing skills, this tool helps point you in the right direction.

It takes less than 3 minutes and there’s absolutely no obligation to enrol.

Take the quiz here:
https://www.internationalculinarystudio.com/career-discovery-tool/

Your culinary future starts here 👩‍🍳👨‍🍳