The National Secondary Schools Culinary Challenge (NSSCC) was founded by City & Guilds in 2013, there were 4 regional events and one grand final where Papakura High School took out the overall National title. 2016 saw the event grow to 10 regional finals and one grand final held at MIT in Auckland of which St Johns College (Hawkes Bay) earned the national honours.
2017 we have the following regions:
Auckland x 2 (Includes Northland to Bombay Hills).
Waikato (Includes Bay of Plenty)
Hawkes Bay (Includes Manawatu, Wanganui and Gisborne)
Canterbury (Includes Tasman)
The events are designed to help grow hospitality talent through our secondary schools sector’s hospitality Department. We use local industry chefs to mentor the schools and be involved in both regional and national judging.
NSSCC regional events are made up of the following:
A team of two competitors will prepare, cook and present, individually plated four (4) portions of an entrée and four (4) portions of a main course within 90 minutes. The entrée portions must contain fresh New Zealand grown Pumpkin as the principal component of the dish.
The main course portions must include at least three (3) fresh New Zealand grown vegetables, one of which must be a POTATO. The protein component is to be from a Chicken Breast, Skin on, and Bone in (One (1) per portion) -cooked and to be compatible with the overall theme, balance and vegetables on the dish.
Please use the New Zealand Healthy Eaying guidelines for your dishes - http://5adayeducation.org.nz/