Magical dish turns gold for new Apprentice Chef of the Year

Magical dish turns gold for New Zealand’s new ServiceIQ Apprentice Chef of the Year

According to the judges, Peter Dann from the Copthorne Hotel in Palmerston North, had “that extra bit of magic” that put him ahead of the competition to win gold and the prestigious ServiceIQ Apprentice Chef of the Year title.

Going head-to-head with three other highly talented apprentice chefs from around the country, Peter’s stylishly presented dish scored top marks for: arrangement, composition, originality, taste and flavour, balance and control of cooking across all elements.

New Zealand’s toughest and most exciting cook-off for apprentice chefs is sponsored and supported by ServiceIQ, organised by the NZ Chef’s Association and judged by top New Zealand chefs. A popular feature of the four-day NZ Chefs’ National Salon, the riveting competition attracted a large audience as the young chefs chopped and pureed, sautéed and simmered, and raced against the clock to plate their impressive and elaborate dishes in just 90 minutes.

As the winner, Peter will travel to the world-famous Melbourne Food & Wine Festival, worth around $3,000. He and the other finalists will also become members of the NZ Chefs’ Association, plus they each receive a prize pack from Vegetables.co.nz

Peter is delighted to win and can’t wait to travel and learn about other styles of cooking. From being given the privileged opportunity to become a ServiceIQ Apprentice chef a couple of years ago, the triumph is another great boost for the 21 year-old’s culinary career.

“It’s great!” says Peter. “My journey as a chef has barely begun, and I’m excited to see where it will take me. As long as I have the passion and drive to succeed, this life of mine will know no bounds.”

ServiceIQ Dean Minchington says: “It’s wonderful to be able to support New Zealand’s next generation of culinary stars at this premiere cooking competition. It’s a perfect demonstration of the high level of skill and expertise that aspiring chefs can achieve when they train on-job in real kitchens, serving real diners, where there is no room for error.”

“Winning the title is a major step-up for Peter and a significant endorsement of his mentor, executive chef Jono Mawley and the Copthorne Hotel.”

Peter’s magical menu was: roasted Saveur duck breast served with black rice, medjool date, snap peas, watercress salad and beetroot chutney, finished with a Cointreau & Nicolas Feuillatte Champagne sabayon.

Runner up was Nico Parry from Hilton Worldwide in Queenstown. The two other finalists were Matt Dickie from Trading Rooms in Akaroa, and Samantha Burmester from Cook’n with Gas in Christchurch.

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