About Blanche Divine
Blanche Divine
catering was born out of years of interest in food. For over 20 years, I have cooked for friends and family and corporate clients.
But it wasn't until I moved to Sydney that I decided to make my passion my career.
I was given the opportunity to train at the prestigious Le Cordon Bleu Cooking School in Sydney, gaining a Diplome de Cuisine, including experience in Patisserie.
While still studying, I had the pleasure to work in the pastry kitchen of "The Bathers Pavilion" on Balmoral Beach.
It was an amazing opportunity and gave me the ability to fine tune my patisserie skills even further.
Since establishing my business after moving back to Christchurch, I have catered for a wide variety of functions including corporate functions,
luncheons, cocktail parties, 40th, 50th, weddings and in particular, private dinners in clients' homes.
I am also very fortunate to travel away from time to time with clients as their private chef.
"As a Le Cordon Bleu Chef, I have learnt the art of blending
together different flavours, textures and tastes to further
enhance the overall dining experience. But it doesn't stop there,
sourcing quality products and produce is paramount to our success.
I am very fortunate to have suppliers who are dedicated to
assisting us to find just the right products to complement
the dishes we have designed for our clients."
- Blanche Divine