Martinborough drools at cuisine school prospect

South Wairarapa Mayor, Adrienne Staples says she'll actively pursue any course that will bring the international cuisine school to Martinborough.
"While I am thrilled for the entire region that the school is to come to Wairarapa, I will continue to actively talk to UCOL about it being in the Martinborough area," she said.
Mrs Staples was commenting on the fact that a site has yet to be chosen for the prestigious Le Cordon Bleu cuisine school in the region, despite the fact that the green light has been given and government funding secured for the venture.
"I understand nothing is set in concrete yet as to where the school will be, it's all too commercially sensitive, and so until something is signed, anything goes."
The final decision for the site of the school lies with the UCOL council. It holds its meetings between three campuses in Wanganui, Palmerston North and Masterton, the next one being in Masterton on November 27.
Mayor Bob Francis has also negotiated long and hard to try and secure the cuisine school for the more populated district of Masterton. He is currently in France for the All Black's end of season European tour.
Deputy Mayor Garry Daniell confirmed Mr Francis had worked vigorously to try and attract the cuisine school and the decision was still in the balance.
"I believe an assessment has been forwarded (to UCOL) for consideration looking at either Masterton or Martinborough, but it's generally acknowledged that Martinborough will be the winner."
The cuisine school announcement came at the same time as the government handed out $2 million to Wairarapa for a fine wine and cuisine major regional initiative, known as an MRI. The MRIs are part of a New Zealand Trade and Enterprise push to put money into regions, which are already showing potential in certain areas.
The Martinborough Wine Centre was used as the venue for the joint announcement and there has been expressions of jubilation from many sectors including from one of the country's top food writers, Cuisine magazine's Food Editor Lauraine Jacobs, herself a graduate from the Le Cordon Bleu school in London.
She admitted an element of surprise that the cuisine school was not to be established in a major centre in New Zealand, but acknowledged it was a given that Wellington recognised Wairarapa as its vineyard.
"I also recognise the wealth and value of the MRIs, and it's logical for the school to go to a burgeoning region like Martinborough. I'm not only talking about Martinborough flourishing however, but all along Gladstone area and into the Masterton district," she said.
Mrs Jacobs said she trained at Le Cordon Bleu in the 1970s before the present owner, Andre Cointreau, purchased the school.
"He is an extremely innovative person and under his leadership, Le Cordon Bleu has become a world-wide leader in culinary education.
"It's teaching goes far beyond the general concept of fancy cream, butter and eggs that cordon bleu cooking has been associated with in the past.
She quoted two universities in Australia which have adopted his courses.
At the University of Adelaide students can study for a Master of Culinary Administration and at the New South Wales University, there is a Master's degree in Gastronomy available. The Wairarapa school will have both diploma and three-year degree courses and will have qualifications recognised internationally.
Mrs Jacobs says she knows Wairarapa well and hopes to be in the region early next year when Mr Cointreau is expected to visit New Zealand and confirm the site of the school, which will be purpose built.
Jenny Jenkins, UCOL's Masterton, principal saw the establishment of getting the cuisine school's qualifications accredited by the New Zealand Qualifications Authority as equally as vital as finding a site.
She agreed with South Wairarapa's mayor, that anywhere was still possible.
"Let's face it, it's 50 per cent buyer, 50 per cent seller and nothing is definite until an agreement is signed."
The present chef's course will continue at the Masterton UCOL campus.
Another who was celebrating the news was Mike Laven, the owner of the Martinborough Hotel. His hotel recently attracted top chef Desmond Harris away from award winning Logan Brown restaurant in Wellington and Mr Laven was confident the Wairarapa cuisine school would now further attract similarly top-quality chefs.
"It will surely cement the whole wine and food offering that Wairarapa is creating."
Mr Laven said he had met Mr Cointreau in July in Martinborough describing him as a "delightful chap and a charming Frenchman".