Top Queenstown hospitality apprentice makes finals

Media Release from Novotel Gardens Queenstown
Monday July 16 2007

Top Queenstown hospitality apprentice makes finals of elite national competition

A young Queenstown hospitality apprentice performed with distinction in the finals of an elite national competition.

Janice Anderson, 21, was among the final eight in the prestigious NZ-UK Link Foundation Cookery Modern Apprentice of the Year competition, the winner of which was announced in Christchurch this weekend.

Janice, who has been cooking full time for nearly three years at the Novotel Gardens Queenstown, was among the top eight Hospitality Standards Institute (HSI) apprentices from around New Zealand to make the finals.

Thrown into a pressure cooker environment over two days of stiff competition in Christchurch late last week, Janice had to design a three-course menu in half an hour based on a set list of ingredients in a ‘Magic Box’, then cook to that menu the next day in just three hours.

HSI Chief Executive Steve Hanrahan said pressure in the cooking competition was intense, with four judges assessing competitors’ kitchen work through to the finished product.

The results were announced at a gala dinner in Christchurch at the HSI and New Zealand Chefs Association’s joint national conference.

The winner, Porsha Fraser from 35 Degrees South Aquarium Restaurant & Bar in Paihia, received a six-week work experience placement in the UK at Kiwi restaurateur Peter Gordon’s top London restaurant, The Providores, and £3,000 for expenses.

Janice said she was delighted to have placed so well in the competition when she had originally been up against around 100 entrants, but was disappointed not to have taken the top spot.

“I was very lucky to make it through to the final eight and it was a great experience, “she said. “I had a lot of support from everybody at the Novotel Gardens, and I’m happy to have tried as hard as I could and put everything into it.”

To get this far, Janice submitted essays on her food passions, her goals and why she should be crowned Apprentice of the Year, and sailed through a rigorous interview process.

Novotel Gardens Food and Beverage Manager Kirk Dyson said Janice had done incredibly well to place so highly.

“She has a true flair and genuine drive to succeed as an award winning Kiwi chef,” he said.

“She worked incredibly hard and deserved to make the final eight and do so well. We were all chuffed and she walked away happy that she did her absolute best.”

Janice started work in Hamilton cafes as a kitchen hand, but even then, showed great interest in the culinary side of the operation and was involved in salad, entree and dessert preparation.

ENDS

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