Centre stage at the National Culinary Fare

Centre stage at the National Culinary Fare

The competition heated up when the National Culinary Fare hit Auckland on 23-25 August. In its 17th year, the New Zealand Culinary Fare is believed to be the world’s largest annual competition of its kind. According to organisers it’s about offering everyone in the industry a chance to compete at the highest level and pit their skills against the best New Zealand has to offer, with over 1000 competitors taking part in 65 competitions encompassing both kitchen and restaurant services.

As expected, the Wellington contingent did not disappoint. Wellington Institute of Technology (WelTec) students were amongst the top competitors, winning a total of 16 medals in what judges determined to be the highest calibre of competitors to date. Three Silver medals were won in the coveted Toque d’Or competition, one gold, two bronze and a further ten silver in the other classes.

“A lot of students have gone on to become highly successful upon competing at Toque d’Or” says Chef Tutor and Toque d’Or trainer, Ray Morrell. “To compete is an honour itself. The team did very well, I’m very proud of them. The students put a lot of preparation and practice into the event. The judges commented that the food prepared in Toque d’Or was of the highest standard.”
Connor Foran, Zoe Lloyd and Alaina Lewis explain that it was working together that was the secret ingredient for not only the Toque d’Or team but also the individual classes. “I looked after the main dish and Zoe took charge of the entree and we worked together on the dessert” says Connor. “One of the key parts of a live event is timing, you can be down to the wire and so it’s important to be able to communicate well as a team.”

Gold medal winner, Alex Baker also credits a team approach to her success. Trained by previous Chef of the Capital winner, Scott Campbell, Alex says she knew she was in good hands. “He’s very cool calm and collected, we balanced well.” The very first time in an event of such magnitude, Alex explains she was well prepared for the demands of competition cooking. “I settled in quite quickly, I knew what the judges were looking for: working methods, confidence and of course great food.”

The experience has been a taster for what a career as a professional chef can entail as highlighted by a visit to Peter Gordon’s Dine Restaurant at SkyCity, arranged by event organisers. Ensuring students are prepared for the high standard required in competitions as well as in industry is an important aspect of the WelTec approach. “With only five months experience, the students have had the opportunity to compete against not only second year students but also industry professionals, it is great way to improve their skills” says Mr Morrell. “It’s onwards and upwards for these guys, they could be industry leaders in no time.” With three students offered jobs during the visit, a future as the next Peter Gordon may not be far off.

ENDS