MasterChef and the cooking school were vastly different experiences, she said.
"MasterChef was being on a TV show and being thrown in the deep end and having random challenges thrown at you and the course ... definitely in terms of the cooking was a lot higher up there compared to the show."
The school's New Zealand director Cath Hopkin said the students had mastered the French culinary techniques and recipes necessary to work in a professional kitchen.
"Being a chef can be an extremely high-pressure career and students need to be ready for the demands of a busy kitchen."
The inaugural group featured 15 New Zealanders, but the school was expecting 80 percent of this year's intake to be international students.
"This year, we have students from Mexico, Brazil, Norway, USA, Britain, China, Japan, Korea, Singapore, Thailand, Indonesia, Malaysia, India, Oman, Russia and Ukraine," Ms Hopkin said.
Le Cordon Bleu, which has 30 schools in 15 countries, charges $30,000 for a nine-month term.
The school was initially planned for Martinborough, but local objectors launched an Environment Court appeal in 2009.
A Wellington site was then sought for the five-star, 300-student school.