Apprentice Chefs vie to become New Zealand’s best

Apprentice Chefs vie to become New Zealand’s best

On Monday August 19th eight of New Zealand’s top Apprentice Chefs will be competing for the chance to become the 2013 ServiceIQ Cookery Apprentice of the Year. The annual event, held during the New Zealand Culinary Fare, showcases the skill and flair that New Zealand’s young chefs bring to the world of cookery. Finalists must demonstrate the technical and organisational skills required of a top chef whilst creating a first-class menu.

Plucked from over a hundred eligible apprentices, the eight competitors must now devise their recipes from a selected set of ingredients in advance of the final. The winner will be announced on Tuesday August 20th. Dean Minchington, ServiceIQ CEO says, “this competition is an experience. Our finalists are honing key skills whilst thinking quickly and working under pressure, which helps them enormously in their hospitality careers”.

The 2013 ServiceIQ Cookery Modern Apprentice of the Year competition is a fantastic opportunity to showcase the flair of young chefs who are working hard in kitchens across the country, to build their skills and gain their qualifications through industry training.

The eight finalists are:
Hugh Simpson, Copthorne Hotel Commodore, Christchurch
Nickolas Han, Pacific International Hotel Management School, New Plymouth
Emily O’Brien, Peppers Clearwater Resort, Christchurch
Tamara Johnson, St Heliers Bay Café & Bistro, Auckland
Laura Marks, St George’s Hospital, Christchurch
Jonas Sekulla, Pravda Cafe, Wellington
Tohia Thompsett, Chateau Marlborough, Blenheim
Haven Bellamy, Trinity Wharf, Tauranga

ENDS

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