Queenstown Kitchens Teach Young and Aspiring Chefs

Twelve young Queenstowners are set to benefit from a six-week introductory cookery course that will introduce them to chef careers in the hospitality industry as they are mentored by top Queenstown chefs.

Initially launched in 2009, ‘Beyond the Basics’ is a six week project initiated by Queenstown’s Summit Youth Workers in conjunction with Crowne Plaza Queenstown and the Otago Polytechnic. The aim is to help the group of school-leavers, aged 15-18, towards chef careers in the hospitality industry.

As in 2009, participants have been selected through an application process conducted in consultation with Wakatipu High School.

Crowne Plaza Queenstown’s threesixty Executive Chef Fabien Simon will spearhead the project with participants facing their first session in his kitchen tomorrow, Tuesday 17 May.

“I’ll lead them through theoretical cooking practices including elements of the curriculum required for level one cookery, as well as creating an entrée as part of an a la carte menu,” he said.

Simon and Nathan Baxter of Summit Youth have attracted some of Queenstown’s finest chefs to help and in following weeks Skyline Executive Chef Danny Miller, The Bunker Head Chef Ben Norfolk and Wai restaurant Head Chef Martin James will guide participants through the project stages. Otago Polytechnic instructors will help out with front of house skills.

Baxter said the programme was designed to help young people develop life skills, have a go at a career that might suit them and have the opportunity to win prizes and recognition.

“This programme was a great success in 2009 with many participants going into chef careers – second place getter Madison Henry-Ryan worked at Crowne Plaza for 18 months. It offers creative youth with a cooking bent an amazing opportunity to try out chefing as a career option.”

The course culminates in a cook-off for 70 special guests at threesixty restaurant, where the participant showing the most promise and desire will be awarded with a level three professional cookery course scholarship from Otago Polytechnic.

Simon, who made his debut as an Executive Chef at threesixty, said he was delighted to pick up the project.

“There’s a real shortage of chefs in the hospitality industry. It’s a creative career that is highly rewarding and the skills learned are valuable all over the world. The students taking part in this course will have a real opportunity to find work that suits them.”

Each ‘Beyond the Basics’ Tuesday session takes place from 3.30pm-6pm.

ENDS

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