Foodservice diversity reflected
Foodservice diversity reflected in Restaurant Association scholarships
News release issued on behalf of the
Restaurant Association of New Zealand
A barista who plans to popularise coffee and food matching, the daughter of one of New Zealand’s most well known chefs, and a high school student chef with eyes on an international career, are among the country’s rising foodservice industry stars awarded Restaurant Association Education Trust scholarships this year.
Coming from broad backgrounds – both in levels of experience and geographic locations – the scholarship recipients have been carefully selected for their enthusiasm and commitment to the hospitality and foodservice industries.
Restaurant Association Education Trust chairman Tony Adcock said the standard of scholarship applications continues to remain at an extremely high standard, and added that the judges were encouraged to see a high number of potential grant candidates continuing to come from high schools and tertiary institutions.
“Every year, another crop of exceptional young talent applies for these worthy scholarships, and every year the judges are amazed at the diversity of where and how the applicants intend utilising these grants,” Mr Adcock said.
“At a time when unemployment in New Zealand is at an all time low, and many industries are struggling to recruit young talent, these scholarships send out an important message to the marketplace – that the hospitality and foodservice industries are vital sectors of New Zealand’s economy and are attractive employment options with long-term career paths.
“The investment in New Zealand’s future workforce through these scholarships underpins the Restaurant Association’s commitment to continually striving to grow the total professionalism of those within the foodservice and hospitality industries,” Mr Adcock concluded.
Here are the eight 2008 Restaurant Association Education Trust scholarship recipients….
Merit Scholarship for Secondary School Students, $3500
Josh Young, Christchurch.
Creating gourmet hamburgers has launched the
culinary career of Josh Young – whose pattie-flipping
skills have already shot him to TV stardom and seen him take
out a national foodservice competition title.
“Growing up in the hospitality industry – with both of my parents owning a restaurant and catering company in Timaru – is where the interest in cooking started for me,” admitted the 18-year-old kitchen whiz who began his early career development in Blenheim.
“After moving up to Marlborough and attending Marlborough Boy’s College in the fourth form, I won a competition to attend the Canterbury Regional Final of the National Beef and Lamb Burger Competition.
“After the national final I came back to a job at Highfield Estate Winery in Blenheim where I worked for two years as a trainee chef. In my sixth form year I re-entered the burger competition in the senior division and after making it to the national final again, I took out the gold medal.”
Following the NZ Beef and Lamb Marketing
Bureau title, Josh featured as a guest chef on TV’s
‘Good Morning’ show.
“I then took up a role at Hotel d’Urville as a junior chef. 2006 was the biggest year so far in my career. I first attended the Christchurch Polytechnic Institute of Technology Salon Culinaire and received a silver medal for the South Island Restaurant of the Year kitchen team and a silver medal for the overall title,” smiled Josh proudly.
“Competitions have been
the biggest experience which have pushed my passion for
food, and the decision to take up a career in the
foodservice industry. I intend on continuing my competition
work throughout my entire career.”
The Restaurant Association scholarship will see Josh returning to Christchurch Polytechnic Institute of Technology – this time to undertake a level four professional cookery course.
Merit Scholarship for Secondary School Students,
Sarah Harrap, Auckland.
A life in the kitchen was
always on the cards for young Auckland chef Sarah Harrap…
after all, her father is former New Zealand Chef’s
Association president Martin Harrap.
The17-year-old admits her dad had a pretty big influence in enticing her into a career in the professional kitchen.
“When I was about 14-years-old, dad gave me a metal Easter egg chocolate mould. Unfortunately my first attempt at chocolate making was unsuccessful,” laughed the sweet-toothed chef.
“Undeterred I had another attempt with new moulds my mum bought … and the seed was sown… the dream to one day be a chocolatier.”
Over the past four years Sarah Harrap has worked part time with her dad in several of his foodservice business activities. During weekends and school holidays Sarah worked at well known North Shore restaurant Murrays at the Bay, assisting in the pastry section. She also worked as a second chef when dad Martin cooked fine dining meals for private parties in the suburbs.
“The Restaurant Association scholarship will be a stepping stone in meeting my ultimate dream of one day opening up a speciality store focusing on fine hand-made chocolates and pastries,” said Sarah who is now studying for a diploma in patisserie at Auckland University of Technology.
“I continue to create chocolates and pastries at home and like experimenting with various ingredients and the scholarship will help me further develop my skills in the patisserie discipline.”
Merit Scholarship for Secondary School Students, $3500
Lote Fakatava, Auckland.
Displaying a deep philosophical
approach to cooking, young chef Lote Fakatava already has a
firm vision of where he wants his career to be in the long
“Pursuing a career in the hospitality industry is not determined by a simple decision – but by the strong influence of the things and people around you, and eventually you want to learn and excel in this industry,” said 18-year-old Lote thoughtfully.
“Firstly, one of the factors was one of my teachers - Katherine Wong - who focuses on raising our self esteem, moving us out of comfort zones and instilling us with high aspirations, work ethics, professional skills and knowledge.
“Before I took cookery as a subject I never thought that I could have so many opportunities to explore, learn and apply. What I have achieved so far was an unrealistic dream to me two years ago. Now I have the confidence to take up all the challenges to be trained as a professional chef.
“During my time
learning from Katherine I have had the chance to practice
many skills from the hospitality industry – including both
front and back of house. I’ve had many opportunities to
gain experience by working in different kitchens with
different chefs where I have learnt to work under
Lote’s work placements have included stints at Auckland venues such as the Novotel Ellerslie and Hotel Ibis, Jet Park Hotel, and Waipuna Hotel and Conference Centre.
So where does this young culinary apprentice at Sky City think he will end up?
“My passion for working with food has grown stronger over the past two years and I have set myself a major goal of becoming one of the leading chefs in the world and owning my own restaurant,” admits Lote.
“After completing my apprenticeship I would like to work overseas where I can learn even more new skills, knowledge and master different cuisines from different cultural regions which I can bring home to New Zealand and raise the culinary standard in our country.”
Merit Scholarship for Hospitality
Daniel Fleming, New Plymouth.
Zealand’s culinary industry has seen many trends over the
past couple of decades…food and wine matching, beer and
food matching, even whiskey and food matching. Now young
barista/waiter Daniel Fleming wants to introduce a new
coffee and food matching.
Daniel hopes that his studies for an international diploma in hotel management – leading to a degree qualification - at the Pacific International Hotel Management School in New Plymouth will empower him with the skills required for a successful career in hospitality… and enable him to follow through on his thoughts for a whole new style to food and beverage matching.
The 19-year-old first saw the opportunity of coffee and food while working for Starbucks part-time for two years.
“Starbucks brought out a banana frappuccino in summer for example, to attract customers with its refreshing summer taste. With this type of beverage promotion there was also a food promotion to go with it – the food for example was a banana and chocolate loaf,” said Daniel.
“The loaf soon began to be sold on a regular basis and became a food trend so whenever people purchased the coffee it became almost expected that they would purchase a slice of loaf too.
“Every couple of
months the new promotional food and beverage match created a
trend for customers to purchase, and buying the new food
became the fashionable thing to do. Even customers who had
standard drinks still tried the promotional food because of
“It’s easy to see how different foods can have a large influence on a consumer trend. By creating promotional food items every few months, Starbucks created their own food trends within stores.”
While working at Starbucks, Daniel gained a national certificate in hospitality (food and beverage service) and also took on waiting duties at Burgess House function venue in New Plymouth.
He intends utilising his scholarship to help offset the fees and books required for his studies at the Pacific International Hotel Management School.
Merit Scholarship for Hospitality Students, $3500
Vanessa Herbert, Lower Hutt.
Ambitious hospitality management trainee Vanessa Herbert is already looking forward to the 2011 Rugby World Cup being held in New Zealand… not because she’s an avid All Blacks fan, but because she wants to be part of the action catering at some of the big games.
“I’ve always been very goal orientated – I want to be the best,” exclaimed the 19-year-old who is currently in her first year of a bachelor of hospitality management at the Wellington Institute of Technology (WELTEC).
“The Rugby World Cup is going to be one of, if not the, biggest event to ever be held in New Zealand and I want to be part of it. I really enjoy event co-ordination and management because it brings together so many skills combining front and back of house.”
open ambition for success helps to explain Vanessa
Herbert’s competitive motivation. In 2006 Vanessa – as a
trainee chef then – represented Wanganui’s Universal
College of Learning (UCOL) in the Toque d’Or event for
polytechnics as part of the New Zealand Culinary Fare, where
she picked up a silver medal.
In the same year while studying for a certificate in catering hospitality and advanced culinary arts, Vanessa was selected by UCOL to represent Wanganui in Switzerland as part of an international culinary student exchange programme.
Creating a solid grounding for all-round hospitality event management, Vanessa said that while she enjoyed cooking, she yearned for a stronger front of house function management career.
“I’ve chosen hospitality
functions as the direction I want to go in, rather than
restaurant or café work. I like the buzz of bringing an
event together and seeing a whole lot of different parts
make up one whole,” she said.
Vanessa intends utilising her Restaurant Association scholarship to help pay for fees, books and living expenses while studying at WELTEC.
Merit Scholarship for Hospitality Students, $3500
Kurt Cranstoun, Hamilton.
Few things have captured and retained Kurt Cranstoun’s attention like his love for working with food. Since the age of 12, this 18-year-old trainee chef has been planning his kitchen career – starting with weekend and school holiday stints in the café of a family friend.
“I’m not really sure where I got my love for food as I’m the only real chef in the family… but I just love cooking, and seeing how different flavours work together and learning about foods from around the world,” said Kurt.
As a school student, Kurt took on a part-time kitchen hand’s role at Zigilinis Cafe in Hamilton, where his curiosity about food continued to grow. After continually requesting to be a bigger part of the kitchen team, Kurt was eventually trained to make paninis, salads and sandwiches.
During his sixth form year at high school, Kurt could no longer resist the call of the kitchen and he left to take up a full time role at Zigilinis, while also signing on for a certificate in professional cookery at the Waikato Institute of Technology (WINTEC).
Becoming ever more curious about preparing food, Kurt moved to Palate restaurant in Hamilton last year where he was given responsibility for preparing entrée and dessert dishes.
Kurt was part of the WINTEC team which competed in the Waikato Culinary Fare where he and two colleagues jointly won a silver medal in the teams event – preparing a three course meal showcasing tuna carpaccio, rabbit with mushrooms, and a mango and vanilla steamed sponge pudding.
With assistance from the Restaurant Association scholarship going toward tuition fees and books, Kurt now hopes to go one better competing at the New Zealand Culinary Fare in Auckland later this year – either competing for WINTEC in the tertiary schools section, or going it alone in the junior section.
“I like the whole essence of competing, creating a menu, practising, practising and practising, then putting it all together under pressure,” he said.
Tutor work-study Grant,
Katherine Wong, Southern Cross Campus, Auckland.
Maintaining links with ever-changing culinary
trends by balancing educational commitments with on-the-job
work experience is an important motivating factor for
culinary teacher Katherine Wong.
As a tutor at Southern Cross Campus in South Auckland, Katherine Wong undertakes personal work experience during weekends and term breaks at operations such as McDonalds, Jet Park Hotel, Novotel and Hotel Ibis Ellerslie, Waipuna Hotel and Conference Centre and the Kowloon Hotel in Hong Kong.
“I see my role as developing the foodservice skills and knowledge of my pupils, and exposing them to the world outside of the school,” said the 49-year-old teacher.
“In order to provide quality training to my students, I’ve kept myself updated with industry knowledge and experience. I have taken the opportunity of continuing to keep updated in both kitchen and front of house.”
Katherine Wong intends utilising her scholarship grant to assist with paying for a relief teacher at the campus while she upskills both in the local market and overseas.
The dedicated culinary tutor also actively encourages her students to participate in culinary competitions throughout New Zealand, as well as searching for outplacement work opportunities for pupils to complete during their holiday breaks.
“My philosophy is that with updated knowledge and skills of my profession, my students can confidently develop their skills and knowledge to enter the industry and make an immediate start, or move into further education options with a clear pathway in mind,” she said.
“These work experience opportunities have helped me develop relationships with people in the industry which has enabled me to put my students into the same kitchens I have been working in. My students are moving into the industry with hands-on training with confidence and competency.”
The Restaurant Association Scholarship grant is the second industry accolade Katherine Wong has acquired in the past year – following her achievement in winning the Hospitality Standards Institute’s Hospitality 2007 Tutor of the Year award.
Continuing Education Grant, $12,000
Mark Sycamore, Queenstown.
Learning how to present cooking demonstrations
for live audiences is the prime objective of Mark
Sycamore’s study sabbatical. Chef Sycamore intends using
his continuing education grant to attend the prestigious
Culinary Institute of America which runs courses on
In conjunction with this curriculum, chef Sycamore also plans to take a course on food styling which covers the demands created by all forms of media presentations – including prop selection, the use of colour, textures, and tools of the cheffing trade.
“The advanced food styling programme also investigates past, present and future food styling trends, as well as preparing food for camera work,” said the 2006 New Zealand Chef of the Year.
Chef Sycamore is passionate about developing a concept he calls the ‘culinary roadshow workshop’ which takes live cooking demonstrations by qualified professional chefs out to the rural areas and tertiary institutions.
Last year chef Sycamore – who works as a sous chef at the upmarket Blanket Bay Luxury Lodge at Glenorchy just out of Queenstown – and lodge head chef Jason Dell took their roadshow to a series of workshops in the Otago region… with more than 100 colleagues attending to pick up valuable tips and advice.
As a result, the Southern Lights Salon Culinaire boasted record entry numbers from young chefs enthused by what they saw created by Dell and Sycamore.
“I feel that I’m in a strong position to drive this concept as I have already actively competed in competitions. However, I’m relatively young by industry standards and while I feel this is a positive as it helps me to relate well to our target audience, I’m also aware that I need to develop my own skill and knowledge base to become a better presenter,” said the 28-year-old.
“The knowledge and experience gained from this trip will enable me to develop the culinary roadshow concept into something which the Otago region – and in fact the foodservice industry as a whole – can utilise to advance, promote and showcase our ever evolving industry,” added chef Sycamore.
“This will ensure that in years to come we can continue to enhance the growing reputation New Zealand chefs are building on the world stage.”