Hospitality programme making all the right moves

Hospitality programme making all the right moves for industry

Two gold and a bronze in Nestlé Toque D’or contest

Winning 15 medals at the National Culinary Fare in Auckland recently is a further demonstration of why NorthTec’s hospitality training programme is widely regarded by the industry as being ‘first-class’.

Northland Salon Culinaire Director and NorthTec tutor, Hughie Blues explained that the success at the Nationals is proof the programme is delivering for the industry and that this is being noticed.

“We have most definitely lifted the bar and a haul of 15 medals is an indication of where our students are at these days,” remarked Mr Blues.

The team of 16 that took part in several of the class competitions at the Nationals, achieved NorthTec’s best ever result bringing back 15 medals that included two gold, eight silver and five bronze.

What’s more, the two gold medals and a bronze were awarded to a trio of Level 5 Maori hospitality students,Toni Jackson-Bradley, Reuben Huata-Birch (kitchen) and Ritihia Neho-Popata (front of house) who, for the first time since 1998, were representing NorthTec in New Zealand’s premier national student culinary competition, the Nestlé Toque D’or, an invitation only event.

The last time NorthTec was invited to take part in this competition was 13 years ago when a silver and bronze medal were won. Mr Blues said 13 years had been an extraordinary long time to be excluded from the highest-level competition and he hoped there wouldn’t be a repeat.

Mr Blues said those training up for the industry at NorthTec see the value in entering such competitions where they become important tools for the students to develop their skills and to shape their careers.

“Everyone has put in 120 per cent. We all agreed that the students should aim for medals and it is wonderful that their aspirations have been fulfilled,” Mr Blues said.

He added, “No matter how you look at it, it’s a fine success. But this has only come about from the hard work by students, tutors and competition trainers and from the support by management to allow that to happen.”

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