Restaurant Association NZ Culinary Fare 2014
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Transcript of Restaurant Association NZ Culinary Fare 2014
T he annual event was held at Manukau's Vodafone
Events Centre for the first time at the end of August,
with secondary school students, hospitality students and
industry professionals taking part in a range of
competitions designed to test talent and technical skills.
For competitors it is a high pressure decision to compete
at these events but the hospitality industry reaps untold
benefits when the individuals who work in it challenge
themselves to push their own skill levels and passion to
greater heights. The NZ Culinary Fare has been a
launching pad for many future hospitality stars and
winning a class in this competition is an impressive
addition to anybody’s CV.
Auckland chef, William Mordido won the prestigious title
of NZ Chef of the Year at this year’s event and Restaurant
Association Apprentice Tai Trong Nguyen from Waipuna
Function Centre took out 2014 Commis Chef of the
Year. Other major award winners included Anita Su Jung
Chung from Pullman Auckland who won NZ Pastry Chef
of the Year and Xiangying Zan from NZ Management
Academies who was awarded the New Zealand Training
Food & Beverage Person of the Year 2014.
The Cornell Education Group were also
overjoyed to win the sought after Training Excellence
Award and Kerikeri High School took out the Secondary
School Excellence Award for the second consecutive year.
The Restaurant Association looks forward to 2015 -
developing new innovations in 2015 to ensure its
continued support.
For all your hospitality
equipm
en
t and
sup
plie
s
SOUTHERN
HOSPITALITY
LTD
PREMIER SPONSORS: PROUDLY ORGANISED BY
FOR FULL NZ CULINARY FARE RESULTSFOR FULL NZ CULINARY FARE RESULTSFOR FULL NZ CULINARY FARE RESULTSFOR FULL NZ CULINARY FARE RESULTS GO TO WWW.RESTAURANTNZ.CO.NZGO TO WWW.RESTAURANTNZ.CO.NZGO TO WWW.RESTAURANTNZ.CO.NZGO TO WWW.RESTAURANTNZ.CO.NZ
It's known as the hottest kitchen competition in It's known as the hottest kitchen competition in It's known as the hottest kitchen competition in It's known as the hottest kitchen competition in the southern hemisphere for a reason, and it the southern hemisphere for a reason, and it the southern hemisphere for a reason, and it the southern hemisphere for a reason, and it certainly lived up to its reputation this year. certainly lived up to its reputation this year. certainly lived up to its reputation this year. certainly lived up to its reputation this year.
More than 600 fierce competitors from around More than 600 fierce competitors from around More than 600 fierce competitors from around More than 600 fierce competitors from around the country battled it out over three days at the the country battled it out over three days at the the country battled it out over three days at the the country battled it out over three days at the New Zealand Culinary Fare.New Zealand Culinary Fare.New Zealand Culinary Fare.New Zealand Culinary Fare.
For all your hospitality
equipm
en
t and
sup
plie
s
SOUTHERN
HOSPITALITY
LTD
PREMIER SPONSORS: PROUDLY ORGANISED BY
New Zealand Chef of the Year 2014
(Sponsored by Moffat Ltd and Southern Hospitality)(Sponsored by Moffat Ltd and Southern Hospitality)(Sponsored by Moffat Ltd and Southern Hospitality)(Sponsored by Moffat Ltd and Southern Hospitality)
WILLIAM MORDIDO, Chikos Restaurant & Cafe
New Zealand Pastry Chef of the Year 2014
(Sponsored by SKYCITY)(Sponsored by SKYCITY)(Sponsored by SKYCITY)(Sponsored by SKYCITY)
ANITA SU JUNG CHUNG, Pullman Auckland
New Zealand Commis Chef of the Year 2014
(Sponsored by The New Zealand Chefs Association)(Sponsored by The New Zealand Chefs Association)(Sponsored by The New Zealand Chefs Association)(Sponsored by The New Zealand Chefs Association)
TAI TRONG NGUYEN, Waipuna Hotel, Auckland
New Zealand Training Food & Beverage Person of the Year 2014
(Sponsored by Restaurant & Catering News)(Sponsored by Restaurant & Catering News)(Sponsored by Restaurant & Catering News)(Sponsored by Restaurant & Catering News)
XIANGYING ZAN, NZ Management Academies, Auckland
Training Excellence Award 2014
(Sponsored by Gilmours)(Sponsored by Gilmours)(Sponsored by Gilmours)(Sponsored by Gilmours)
THE CORNELL EDUCATION GROUP, Auckland
Secondary Schools Excellence Award 2014
(Sponsored by ServiceIQ)(Sponsored by ServiceIQ)(Sponsored by ServiceIQ)(Sponsored by ServiceIQ)
KERIKERI HIGH SCHOOL, Kerikeri
Toque d’Or 2014
(Organised by Nestle Professional in association with Vegetables.co.nz, NZ Chefs (Organised by Nestle Professional in association with Vegetables.co.nz, NZ Chefs (Organised by Nestle Professional in association with Vegetables.co.nz, NZ Chefs (Organised by Nestle Professional in association with Vegetables.co.nz, NZ Chefs
Association, Beef & Lamb NZ, Akaroa Salmon and The House of Knives)Association, Beef & Lamb NZ, Akaroa Salmon and The House of Knives)Association, Beef & Lamb NZ, Akaroa Salmon and The House of Knives)Association, Beef & Lamb NZ, Akaroa Salmon and The House of Knives)
OTAGO POLYTECHNIC (CROMWELL CAMPUS)
Training Team of the Year 2014
(Sponsored by City & Guilds)(Sponsored by City & Guilds)(Sponsored by City & Guilds)(Sponsored by City & Guilds)
WESTERN INSTITUTE OF TECHNOLOGY AT TARANAKI
New Zealand Bartender of the Year 2014
(Sponsored by De Kuyper)(Sponsored by De Kuyper)(Sponsored by De Kuyper)(Sponsored by De Kuyper)
MICHAEL WOOD, Pullman Auckland
The Service IQ Cookery Modern Apprentice of the Year 2014
(Organised by Service IQ)(Organised by Service IQ)(Organised by Service IQ)(Organised by Service IQ)
NIKOLAS HAN, Pacific International Hotel Management School, New Plymouth
CONGRATULATIONS TO THE WINNERS
OF THE FOLLOWING MAJOR TITLES AT
THE 2014 NZ CULINARY
Goodman Fielder congratulate all those who participated in the 2014 New
Zealand Culinary Fare. Our company produces, markets and delivers iconic
brands including MeadowFresh, Vogel's, Nature's Fresh, Kiwi, Hellers and
Olivani and we understand the importance of quality and hard work.
The hospitality industry is an important industry for New Zealand. Goodman
Fielder alone has 4,000 foodservice customers throughout the country and
we enjoyed cheering many of you on. We understand that a successful
business is not possible without long term, loyal customers and we thank you
for your support.
Moffat are again pleased to support this years NZ Culinary Fare and
congratulates all of the competitors. We would also like to congratulate the
Restaurant Association for taking the bold step in taking the competition to a
new venue. I am confident that next years competition will be even better.
It is rewarding to see so many competitors challenging for the medals as
competitions like this help our industry to continue to innovate and grow.
Moffat too continues to grow in all our markets and as our new factory is
nearly completed we are looking forward to moving in December. It is also
heartening to have so many industry friends comment on how pleased they
are that Moffat are continuing to produce it’s extensive range of foodservice
equipment in Christchurch. We at Moffat would also like to offer many
thanks to all our customers for their continued support of Moffat .
Southern Hospitality was pleased to once again be one of the major
equipment sponsors of the New Zealand Culinary Fare in 2014.
It is a much anticipated and enjoyed event and is integral to Southern
Hospitality’s on going support of our industries youth. We wish all
competitors the very best for their futures and believe the learning
experience provided by the Culinary Fare will be a positive force in your
futures.
This is New Zealand’s
toughest competition for
apprentice chefs and as the
winner, Nickolas will travel to
the Melbourne Food & Wine
Festival next year.
Han graduated with a degree
in applied microbiology, but
preferred the hospitality
industry after a stint at an
Italian restaurant while living
in South Korea. Nickolas says
that this experience started
him on his path to becoming a chef. “It was a life-
changing moment and from this point in time I knew what
I wanted to be. The best things about the apprenticeship
are that I can learn on the job, get trained, get qualified
and get paid for it. I love my job due to the fact cooking
has no boundary.”
He poured in long hours preparing for the big day,
spending an extra five hours, on top of his eight-hour
work shift, perfecting his creations. Nickolas’s winning
recipes, all prepared in two hours 30 minutes, were:
Thai kumara and coconut soup with kumara crisp and fresh
coriander
Smoked bacon & prawn tortellini with red pepper coulis
Spinach & beetroot stuffed chicken roulade with balsamic
glaze and truffle oil sitting on a courgette fritter
Indian spiced lamb noisette with pudina chutney on puri
Apple & rhubarb risotto with salted mint toffee shard
Nickolas completed his challenge with five minutes to
spare, “so I knew I was on the right track!”
For all your hospitality
equipm
en
t and
sup
plie
s
SOUTHERN
HOSPITALITY
LTD
PREMIER SPONSORS: PROUDLY ORGANISED BY
SECOND TIME LUCKY SECOND TIME LUCKY SECOND TIME LUCKY SECOND TIME LUCKY FOR APPRENTICE CHEF
Nickolas Han, an apprentice chef from Nickolas Han, an apprentice chef from Nickolas Han, an apprentice chef from Nickolas Han, an apprentice chef from Pacific International Hotel Management Pacific International Hotel Management Pacific International Hotel Management Pacific International Hotel Management School in New Plymouth, won 2014 School in New Plymouth, won 2014 School in New Plymouth, won 2014 School in New Plymouth, won 2014 ServiceIQ Cookery Apprentice of the ServiceIQ Cookery Apprentice of the ServiceIQ Cookery Apprentice of the ServiceIQ Cookery Apprentice of the Year at the New Zealand Culinary Fare. Year at the New Zealand Culinary Fare. Year at the New Zealand Culinary Fare. Year at the New Zealand Culinary Fare.
WITT (Western
Institute of
Technology) students
Lucy Sandifer, Andy
Desai and Violet
Foster achieved Silver
in the kitchen and
Gold in the front of
house to come out on
top. They beat seven
other teams, including
a team from the Cook Island Tertiary Training Institute
who did their country proud when they earned a trio of
medals to take home.
As part of the competition the teams were required to
make an entrée which featured a New Zealand Dutch-
style cheese, with mains built around venison and potato
or kumara. Desserts included two products from Barkers.
WEST AUCKLAND CHEF WEST AUCKLAND CHEF WEST AUCKLAND CHEF WEST AUCKLAND CHEF BEATS COMPETITION
A chef from a West Auckland restaurant has taken away
top honours at the largest hot-kitchen competition in the
southern hemisphere—the 22nd New Zealand Culinary
Fare. William Mordido from Chikos Restaurant in
Henderson has been named New Zealand Chef of the
Year.
Restaurant Association chief executive Marisa Bidois says
the standard was higher than ever, with contestants in this
competition required to present a hot entre, main and
dessert and complete a theory test.
TARANAKI TRAINEESTARANAKI TRAINEESTARANAKI TRAINEESTARANAKI TRAINEES ALSO COME OUT TOP
Students from the Students from the Students from the Students from the Taranaki region also took Taranaki region also took Taranaki region also took Taranaki region also took out the City and Guilds out the City and Guilds out the City and Guilds out the City and Guilds
Training Team of the Year Training Team of the Year Training Team of the Year Training Team of the Year award.award.award.award.
PREMIER SPONSOR:
PREMIER SPONSOR:
PREMIER SPONSOR
PREMIER SPONSOR:
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