NSSCC SCHOLARSHIP RECIPIENTS FOR 2017

This year’s NSSCC will go down in culinary competition history as a very close battle with only one mark separating the top three teams, Aorere Trades, Napier Girls High School and Wanganui High School, with WelTec Trades Academy in fourth place after receiving a time penalty for serving their main course late.

 

City & Guilds, in conjunction with Southern Hospitality who have a Scholarship programme for future hospitality stars, had two $2,000 Scholarships up for grabs during the National Grand Final. The industry judges were briefed with one simple question; ‘Who would you hire in a heartbeat out of the eligible competitors’.

 

During the competition, the kitchen team of chef judges Jeremy Schmid – Author and owner/chef at The Officers Mess wedding and function centre on Auckland’s North Shore, Chef Lecturer Renny Aprea – AUT School of Hospitality and Chef Ben Bayly – My Kitchen Rules judge and Head Chef of The Grounds, Waitakere marked the teams on their kitchen skills, hygiene, time management, communication and kitchen presence.

 

After talking through their thoughts with City & Guilds Regional Manager for the Pacific, and NSSCC co-organiser, Glenn Fulcher, the Judges agreed on four possible scholarship recipients. The criteria for receiving the scholarship stated that recipients must study in the 2018 academic year and at a City & Guilds approved training provider. City & Guilds Regional Manager, Glenn, interviewed each of the final four candidates.

 

Glenn said “All four (candidates) that the judges picked were amazing young and ambitious culinary students. Two stood out in the kitchen and had a very sound plan of what they wanted to achieve through study and travel in order to grow their careers”.

 

This years $2,000 Scholarship recipients are:

 

  • Brenna Lee – Napier Girls High School
  • Charlotte Taylor – Wanganui High School

 

In a slightly profound moment, Glenn announced during the awards dinner, a third $1,000 recipient who just couldn’t be over looked. Connor Yardley, from New Plymouth Boys High School, had talked through an excellent plan to get qualified and how he had already started to save money to ease the flatting costs during his study.

 

“All three scholarship recipients showed sound skills, ability to work under pressure, working in a team and what the judges called real industry motivation’ Glenn said after the awards ceremony.

 

NSSCC Scholarship winners will start their tertiary study in New Zealand, at a City & Guilds approved training provider, ranging from Government Polytechnics, Private Training Providers and industry based City & Guilds apprenticeship training. Part of their investigation, the scholarship winners will look at study options, keeping in mind all the benefits each establishment will offer, including trying to match how best each recipient will learn and develop.

 

The hospitality industry is a huge growth sector with current skills gaps not being met. All the scholarship winners will look forward to very exciting careers either travelling the world or working in some of New Zealand’s best restaurants. The industry will welcome these stars and all will look forward to following their careers closely.

- End -

For further information, contact pacific@cityandguilds.com or City & Guilds NZ Office (06) 280 5291


AORERE TRADES ACADEMY STUDENTS WIN FIRST PRIZE AT
2017 NATIONAL SECONDARY SCHOOLS CULINARY CHALLENGE

Aorere Trades Academy students Keita Henry and Sose Ailepata have been named this year’s champions in the fourth annual National Secondary Schools Culinary Challenge at Manukau Institute of Technology.

The winners were announced at a glamorous awards dinner, followed a highly-charged 90 minutes in the MIT kitchen. Tears flowed, hands trembled and spectators cheered on the teams as the Years 12 and 13 students put months of learning and practice into action, creating two dishes made from New Zealand ingredients for a team of high-profile judges.

Keita and Sose’s dishes were The Pumpkin Patch Medley: pumpkin puree, topped with pumpkin discs, pan-fried black pudding, prawns and whipped goats cheese, served with pumpkin seed lavosh and roasted pumpkin seeds; followed by The Supreme Chicken Boil Up: sous vide chicken breast filled with watercress, with Agria potato dumplings, steamed seasonal NZ veg and a hot chicken broth. The students received their prize of a gift pack from sponsors valued at $500 each, and the winning school won a $1000 Bidfood voucher, a Sous Vide machine and Blue Seal oven worth over $7000.

All contestants will also attend an inaugural New Zealand Culinary Journey away day on Wednesday 30th August at SkyCity, during which they will have the opportunity to meet and learn some more kitchen skills in a day of masterclasses and workshops from some of the country’s leading chefs.

“We are so happy – we didn’t expect to win!” says Keita, who has known Sose since Year 9. “We practiced a lot at school, and our teacher, Gaynor Matthew, has taught us heaps. I’m not sure we’ll be eating chicken and pumpkin for a while now though!”

In addition to the winning teams, Brenna Lee from Napier Girls High School, and Charlotte Taylor from Wanganui also won a $2000 scholarship towards their tertiary study of a City & Guilds International Catering Qualification at a City & Guilds approved training centre of their choice in 2018. In an unusual move, a third contestant, Connor Yardley from New Plymouth Boys’ High School, was also awarded a $1000 scholarship “Brenna and Charlotte’s professional working methods, along with their skills and ability, really stood out. They are the kind of people that our chefs would hire in an instant,” says Glenn Fulcher, Regional Manager Pacific at City & Guilds. “Connor’s ability in the kitchen was amazing and his desire to be a chef was admirable – he already has a plan mapped out. We’d love to give him a boost to help him achieve his goals.”

Keita and Sose were chosen from eight teams of two contestants from schools throughout New Zealand – Southland Boys High School, New Plymouth Boys High School, Whanganui High School, Napier Girls High School, Wellington Trades Academy, Aorere Trades Academy and Onehunga High School. Each team was challenged to prepare, cook and present four individually-plated portions of an entrée and four portions of a main course within 90 minutes. Contestants’ entrees had to contain fresh pumpkin as the principal component. Each main course included a chicken breast (skin on and bone in), accompanied by three fresh New Zealand-grown vegetables, one of which must be a potato.

The winners were chosen by a team of high-profile industry judges – Head Judge Mark Wylie, Ben Bayly, Jeremy Schmid, Renny Aprea, Craig Lucas and Liam Fox. The judges based their decisions on a range of criteria, including taste, presentation and timing. Contestants were also marked on other relevant skills, including tidiness and wastage.

Judge Ben Bayly says the standard of cooking has surpassed anything he’s seen from a secondary school competition before, and stressed how important competitions like the NSSCC is to the industry going forward. “I’ve been judging this competition since it began four years ago, and some of these contestants are showing real skill, which is awe-inspiring,” he says. “Hospitality is a fantastic career option – people love cooking and creating dishes, and the kids here are learning about the best food from good coaches. We don’t have enough young Kiwis coming into the hospitality industry at the moment, so to see this level of creativity and passion from both the kids and the schools, and to see schoolteachers and principals getting behind the students is fantastic. We even had one boy cook with a broken collarbone from a rugby game last week!

“For me, this competition is incredibly important, because it’s providing the next generation of New Zealand chefs with all the opportunities we can. The people cooking in this kitchen today are the grass roots of the hospitality world: they are the future All Blacks of the food world. We want to get Kiwis in the kitchen.”

Glenn Fulcher, says the competition for first place was fierce this year. “The international qualification that City & Guilds offers is recognised throughout the world; to win this competition is a significant stepping stone for young Kiwis who want to follow a career in hospitality.

“We’ve seen some really talented kids today that have analysed and developed their dishes to a high restaurant standard,” he says. “They’ve really thought about what they are presenting, and we’ve seen a lot of industry trends coming through: contestants using linear design on the plates, using uneven numbers of food items on plates and showing colours and textures like crunch versus soft.”

The competition is support from City & Guilds, Bidfood, Southern Hospitality, Potatoes NZ, Moffat, 5+ A Day and vegetables.co.nz, all of whom have thrown their support behind the next generation of New Zealand hospitality graduates. “We’ve been involved since the first year of the competition, because we’re passionate about potatoes and want to demonstrate how tasty and flexible this New Zealand-grown whole food is through the creativity of the students,” says Steve Sheppard, Engagement & Communications Manager at Potatoes New Zealand. “It’s that sort of ingenuity we’re supporting.”

For more information or images, contact Catherine Milford at eatscooksreads@gmail.com and Pip Duncan pip@foodadvisory.co.nz

latest video media:

http://www.thebreeze.co.nz/home/shows/alison-leonard/2017/ali-gets-taught-how-to-plate-food-to-serve-at-a-restaurant.html

http://www.thebreeze.co.nz/home/shows/alison-leonard/2017/ali-gets-taught-how-to-make-salted-caramel-popcorn.html

MEDIA RELEASE - 9 August 2017                             

VEGETABLES TO STAR IN NATIONAL SECONDARY SCHOOL CULINARY CHALLENGE 2017

Vegetables will star on plates at the grand final of the National Secondary Schools Culinary Challenge on the 29th August 2017. Students will use pumpkin in their entree and the main will feature two fresh New Zealand grown vegetables and potatoes as the starch.

“5+ A Day are right behind this competition as it is imperative we teach the next generation to cook healthy meals full of fresh fruit and vegetables. This cannot be underestimated in the role it has to play in improving the health of all Kiwis” said sponsor Stephanie Wrathall from the 5+ A Day Charitable trust.

Teams of two students from schools throughout New Zealand will compete at the final on 29th August at MIT. Teams competing are

New Plymouth Boys High School – Conner Yardley and Zac Schwass

Wanganui High School – Olivia Caird and Charlotte Taylor

Southland Boys High School– Kapila Tohiariki and James Goodall

Napier Girls High School – Alannah Grant and Brenna Lee

Wellington Trades Academy – Melissa Du Toit and Hannah Begg-Smith

Onehunga High School – Pakeezah Suliman and Eufemio Castro

Te Awamutu College – Jorja Ashmore and Zavier Lefford

Aorere Trades Academy - Keita Henry and Sose Ailepata

Steve Shepperd from Potatoes NZ said ‘Potatoes New Zealand are delighted to be a major sponsor of the National Secondary Schools Culinary Challenge (NSSCC). The entrants represent the next generation of top chefs and culinary leaders, which is why it’s so important we all get in behind and support these students. We wish the competitors all the best of luck for the completion and look forward to see how their potatoes will be prepared’.

Each team has won for their school a $500 Bidfood voucher, a $200 Southern Hospitality voucher, travel assistance to compete at the NSSCC Grand final and attend the New Zealand Culinary Journey. They will receive two chefs jackets to wear during their competition and culinary journey, which includes a Master Class and workshops with some of New Zealand’s top chefs and a tour of the kitchens at Sky City. 

The National winners will each receive a $1,000 gift pack from vegetables.co.nz and City & Guilds and a $2000 scholarship towards their study of a City & Guilds International Catering Qualification.

The winning school will receive a $1,000 voucher from Bidfood, an ANOVA Precision Cooker and a Blue Seal Range Static Oven worth $7,000.

NSSCC is run by the New Zealand Culinary Arts Development Trust and sponsored by City & Guilds, vegetables.co.nz, 5+A Day, Blue Seal, Potatoes NZ, Bidfood and Southern Hospitality.

-ends-

For further information contact:

info@cadt.nz 

 

The National Secondary Schools Culinary Challenge (NSSCC) in the Media

MEDIA RELEASE                                 
10 July 2017                                       

NATIONAL SECONDARY SCHOOL CULINARY CHALLENGE 2017

Teams of two students from throughout New Zealand will sizzle and sauté their way into winning the National Secondary Schools Culinary Challenge (NSSCC) at the grand final, 29th August at MIT.

The winners will be announced at an Awards dinner on the 29th and the students and their teachers will attend the inaugural NZ Culinary Journey on the 30th August.

Head judge, Mark Wylie, said the competition represents a once in a lifetime opportunity for students who want to enter the hospitality industry.

“This competition provides aspiring cooks the opportunity to impress some of the country’s top chefs and with the standard of performance we have seen regional, means it is game-on for the rest of the country.  Over the past four years many of the students have been offered apprenticeships in the hospitality industry as a result of their performance at this competition.

The event showcases what happens when you combine some of our best up and coming talent with quality New Zealand produce,” says Mr Wylie.

Each team of two students as won a $500 Bidfood voucher, two chef's jacket for the final and for the NZ Culinary Journey, a $200 Southern Hospitality voucher and travel assistance and accommodation to attend the Final and NZ Culinary Journey.

Bidfood are proud supporters of the National Secondary Culinary Competition. The up and coming talent of future chefs is outstanding. Supporting them through their culinary journey prepares these students for future careers in the hospitality sector.

The judges include:

  • Jeremy Schmid – Author and owner/chef at The Officers Mess wedding and function centre on Auckland’s North Shore;
  • Ben Bayly – My Kitchen Rules judge and Head Chef of The Grounds, Waitakere;
  • Liam Fox, owner/chef, Forte Green in Auckland;
  • Craig Lucas – Chef/Lecturer, Manukau Institute of Technology;
  • Renny Aprea – Senior Lecturer, Professional Cookery, AUT University.

The National winners will each receive a $1,000 gift pack from vegetables.co.nz and City & Guilds and a $2000 scholarship towards their study of a City & Guilds International Catering Qualification, in a City & Guilds approved training centre of their choice.

The winning school will receive a $1,000 voucher from Bidfood, an ANOVA Precision Cooker and a Blue Seal Range Static Oven worth $7,000. Brian Davis from Moffat said ‘Moffat is committed to supporting and  promoting the training of our up and coming chefs and one small way we can do this is to offer an oven as a prize to the winning High School ‘ .

NSSCC is run by the New Zealand Culinary Arts Development Trust and sponsored by City & Guilds, vegetables.co.nz, 5+ADay, Blue Seal, Potatoes NZ, Bidfood and Southern Hospitality.

-ends-

For further information contact:

Glenn Fulcher, Tel: (06) 280 5291 / 027 559 8878

 

MEDIA RELEASE - 24th May 2016

COLLEGE CHEFS TURN UP THE HEAT IN THE KITCHEN

Two students from Heretaunga College have sizzled and sauteed their way into the winning position in the National Secondary Schools Culinary Challenge (NSSCC) at the weekend and will go on to compete at the grand final in August.
Year 13 students, Grace DeJong and Holly Bowman and their teacher, Timothy Li are thrilled to have won the Wellington regional title and secured a place in the national final being held in Auckland.
Teacher in Charge, School of Hospitality at Heretaunga College, Timothy said the girls are over the moon with their win.
“This has been the culmination of long hours of planning and practice for the girls. It is their creativity and effort that has shone on the day and we are all so proud of them.”
The team went head-to-head in a live kitchen cook off to produce four portions of entrée and main meals in just 90 minutes. The dishes had to include New Zealand produced vegetables and chicken, with Silverbeet being the hero vegetable. 

The entrée was a Silverbeet and four cheese ravioli with lemon buerre blanc and roasted Silverbeet crisps.
The complex main was Assiette of Chicken - Black pudding stuffed ballotine with thyme glazed wing, cripsy skin, cauliflower puree, red currant jus, smoked potato croquette, charred onions, broad beans and sweet peas.
The judges said the girls worked very well as a team and demonstrated great communication and organisation of roles during the cooking and plate up of each course. Their entrée looked stunning with well thought out taste and the main showed skill and style.

According to the judges the quality of the girls’ work is fitting of most industry establishments and they will be a team to watch in the grand finale.

Heretaunga is the only school in New Zealand that offers the full time Level 3 cooking programme that Grace and Holly are doing this year which is the equivalent to the first year at a Polytechnic Institute. They will graduate at the end of this year with a National Certificate in Level 3.

Timothy said both girls are planning a career in the hospitality industry and the course provides on the job training in a realistic environment.

“The girls are a part of a small number of students doing this course who run the school kitchen and school café four out of five days. They also do catering for a range of different events from cocktail parties to corporate lunches and sports events.

“The NSSCC competition has added to their learning and training as the high standard of judging means it’s not just good enough to produce a dish that looks and tastes great but also it’s a matter of how you got there – the organisation and process during the competition.”

Head judge, Mark Wylie, said the competition represents a once in a lifetime opportunity for students who want to enter the hospitality industry.

“This competition provides aspiring cooks the opportunity to impress some of the country’s top chefs and with the standard of performance we have seen in Wellington it is game-on for the rest of the country. Over the past three years many of the students have been offered apprenticeships within the hospitality industry as a result of their performance at this competition.

“The event showcases what happens when you combine some of our best up and coming talent with quality New Zealand produce,” says Mr Wylie.

The Heretaunga College students have each won a $500 Bidvest voucher, a chef's jacket for the final, a $200 Southern Hospitality voucher and travel assistance to get to Auckland to compete at the Final.
The final is being held in Auckland on 30 August and judges will include :

• Jeremy Schmid – Author and owner/chef at The Officers Mess wedding and function centre on Auckland’s North Shore;
• Ben Bayly – My Kitchen Rules judge and Head Chef at both The Grove and Baduzzi in Auckland;
• Tom Hishon – Chef, Orphans Kitchen, 2016 Best Chef in the Metro Peugeot Restaurant of the Year Awards;
• Craig Lucas – Lecturer, Manukau Institute of Technology;
• John Kelleher – Senior lecturer, Professional Cookery, AUT University.

The National winners will each receive a $1,000 gift pack from vegetables.co.nz and City & Guilds and a $2000 scholarship towards their study of a City & Guilds International Catering Qualification, in a City & Guilds approved training centre of their choice.

The winning school will receive a $1,000 voucher from Bidvest, an ANOVA Precision Cooker and a Blue Seal Evolution Series G504D - 600mm Gas Range Static Oven worth $7,000.
The national winners and their teacher will be flown to Sydney to compete in the ISSCC with flights and accommodation valued at over $4,000 provided.

The total prize package is worth over $17,000.

NSSCC is run by the New Zealand Culinary Arts Development Trust and sponsored by City & Guilds, vegetables.co.nz, 5+aDay, NZ Chicken, Blue Seal, Potatoes NZ and Southern Hospitality.

-ends-

For further information visit www.nsscc.co.nz or contact:
Liane Donovan, DonovanPR: Tel: (09) 522 7125 / 027 222 7348

MEDIA RELEASE - 17 May 2016

COLLEGE CHEFS TURN UP THE HEAT IN THE KITCHEN

Two students from St John’s College have sizzled and sauteed their way into the winning position in the National Secondary Schools Culinary Challenge (NSSCC) on Sunday and will go on to compete at the grand final in August.
This is the second time Year 13 students, Sam Heaven and Daniel Moss, have secured a place in the national final and the third year in a row that a St John’s College team has won the Hawkes Bay regional title.
Head of Department - Culinary Arts at St John’s College, Craig Ireland, said he and the boys are over the moon with their win. 

“This has been the culmination of months of hard work and practice for the boys. They chose to take a high tech approach which came with an increased element of risk that it would be delivered perfectly at the event, and it was. It is their creativity and effort that has shone on the day and we are all so proud of them.”
The team went head-to-head in a live kitchen cook off to produce four portions of entrée and main meals in just 90 minutes. The dishes had to include New Zealand produced vegetables and chicken, with Silverbeet being the hero vegetable.

Molecular gastronomy was an impressive feature of the boys’ meals. The entrée drew on the inspiration of childhood fishing trips at Haumoana Beach where wild Silverbeet used to grow on the banks. The smell of the sea was recreated using a combination of seawater and dry ice which released a fog and evoked the smell of salty sea air.
Sam and Daniel’s main comprised of a cream cheese, pinenuts and thyme stuffed organic chicken served with fondant potatoes and baby beetroot, carrots and leeks topped with a beetroot and lavender glaze. The serving dish was a work of art in itself being a combination of a wooden plate Sam made, upon which a glass platter was set on dowels, allowing a double layered presentation of their food.

The judges said the boys worked very well as a team and had fantastic use of modern cooking techniques with an amazing presentation.

“The story created by the entrée was well thought out and evoked great memories of gathering food locally.”
Head judge, Mark Wylie, said the competition represents a once in a lifetime opportunity for students who want to enter the hospitality industry.

“This competition provides aspiring cooks the opportunity to impress some of the country’s top chefs and with the standard of performance we have seen in Hawkes Bay it is game-on for the rest of the country. Over the past three years many of the students have been offered apprenticeships within the hospitality industry as a result of their performance at this competition.

“The event showcases what happens when you combine some of our best up and coming talent with quality New Zealand produce,” says Mr Wylie.

The St John’s College students have each won a $500 Bidvest voucher, a chef's jacket for the final, a $200 Southern Hospitality voucher and travel assistance to get to Auckland to compete at the Final.

The final is being held in Auckland on 30 August and judges will include :
• Jeremy Schmid – Author and owner/chef at The Officers Mess wedding and function centre on Auckland’s North Shore;
• Ben Bayly – My Kitchen Rules judge and Head Chef at both The Grove and Baduzzi in Auckland;
• Tom Hishon – Chef, Orphans Kitchen, 2016 Best Chef in the Metro Peugeot Restaurant of the Year Awards;
• Craig Lucas – Lecturer, Manukau Institute of Technology;
• John Kelleher – Senior lecturer, Professional Cookery, AUT University.

The National winners will each receive a $1,000 gift pack from vegetables.co.nz and City & Guilds and a $2000 scholarship towards their study of a City & Guilds International Catering Qualification, in a City & Guilds approved training centre of their choice.

The winning school will receive a $1,000 voucher from Bidvest, an ANOVA Precision Cooker and a Blue Seal Evolution Series G504D - 600mm Gas Range Static Oven worth $7,000.
The national winners and their teacher will be flown to Sydney to compete in the ISSCC with flights and accommodation valued at over $4,000 provided.

The total prize package is worth over $17,000.
NSSCC is run by the New Zealand Culinary Arts Development Trust and sponsored by City & Guilds, vegetables.co.nz, 5+aDay, NZ Chicken, Blue Seal, Potatoes NZ and Southern Hospitality.

-ends-

For further information visit www.nsscc.co.nz or contact:
Liane Donovan, DonovanPR: Tel: (09) 522 7125 / 027 222 7348

 

 Hawke's Bay Today story on the first regional NSSCC winners for 2016 - 17 May 2016

http://www.nzherald.co.nz/hawkes-bay-today/news/article.cfm?c_id=1503462&objectid=11639923 


MEDIA RELEASE - 29 April 2016

COLLEGE CULINARY COMPETITION OPPORTUNITY FOR ASPIRING CHEFS 

Aspiring young chefs from around New Zealand will be sharpening their knives in a bid to impress some of country’s most successful chefs and win a place in the country’s premier secondary schools student culinary competition.

The National Secondary Schools Culinary Challenge (NSSCC) is kicking off with ten regional competitions taking place between mid-May and July.   The winning teams from each of the regional finals will battle it out in the grand final in Auckland on 30th August.

Teams of two year 12 or 13 culinary students go head-to-head in a live kitchen cook off to produce four portions of entrée and main meals in just 90 minutes.   The overall national winning team will then fly to Sydney to compete in the International Secondary Schools Culinary Challenge (ISSCC).

Highly respected chef and head judge, Mark Wylie, said the competition represents a once in a lifetime opportunity for students who want to enter the hospitality industry.

“Aspiring cooks will be preparing their meals for some of the country’s top chefs and who knows what can happen when you impress one of them.  Over the past three years many of the students have been offered apprenticeships within the hospitality industry.

“The competition showcases what happens when you combine some of our best up and coming talent with quality New Zealand produce,” says Mr Wylie.

Students will be scored across a number of areas including food preparation, hygiene, presentation, taste and use of New Zealand chicken and fresh NZ grown vegetables and potatoes.   

Joining Mr Wylie on the judging panel are:

  • Jeremy Schmid – Author and owner/chef at The Officers Mess wedding and function centre on Auckland’s North Shore;
  • Ben Bayly – My Kitchen Rules judge and Head Chef at both The Grove and Baduzzi in Auckland;
  • Tom Hishon –  Chef, Orphans Kitchen, 2016 Best Chef in the Metro Peugeot Restaurant of the Year Awards announced in April;
  • Craig Lucas – Lecturer, Manukau Institute of Technology;
  • John Kelleher – Senior lecturer, Professional Cookery, AUT University Senior Lecturer.

Mr Wylie will also mentor the winning NSSCC team for the ISSCC in Australia.  

Each of the ten regions’ winning teams will receive a $500 Bidvest voucher, a chef's jacket for the final, a $200 Southern Hospitality voucher and travel assistance to get to Auckland to compete at the Final.

The National winners will each receive a $1000 gift pack from vegetables.co.nz and City & Guilds and a $2000 scholarship towards their study of a City & Guilds International Catering Qualification, in a City & Guilds approved training centre of their choice.

The winning school will receive a $1,000 voucher from Bidvest, a ANOVA Precision Cooker and a Blue Seal Evolution Series G504D - 600mm Gas Range Static Oven worth $7,000.

This year’s NSSCC winners and their teacher will be flown to Sydney to compete in the ISSCC with flights and accommodation valued at over $4000 provided.

The total prize package is worth over $17,000.

Below is the timetable for the regional competitions and spectators are very welcome.

 

REGION

EVENT

LOCATION

DATE

Northland

NZ Chef Northland Salon

NORTHTEC

12th June 2016

Auckland

NSSCC Event x 2

MIT

5th July 2016

Waikato/BOP

Waikato Culinary Fare

WINTEC

8th July 2016

Hawkes Bay

NZ Chef HB Salon

EIT

15th May 2016

Taranaki

NZ Chef Taranaki Salon

WITT

13th June 2016

Wellington

NZ Chef Wellington Salon

WELTEC

21st May 2016

Canterbury

NSSCC Event

CPIT

14th June 2016

Tasman

NSSCC Event

CPIT

14th June 2016

Southland

Southern Lights

Otago Polytechnic – Cromwell

21st May 2016

 

NSSCC is run by the New Zealand Culinary Arts Development Trust and sponsored by City & Guilds, vegetables.co.nz, 5+aDay, NZ Chicken, CaterPlus, Blue Seal, Potatoes NZ and Southern Hospitality.

For further information visit www.nsscc.co.nz or contact:

Liane Donovan, DonovanPR:  Tel: (09) 522 7125 / 027 222 7348

 

 

 


RELEASE - GRAND FINAL

College students turn up the heat in the kitchen

Auckland, 28 August 2015: Gas hobs flaring, knives chopping, saucepans simmering and teamwork at its best, finalists in the National Secondary Schools Culinary Challenge (NSSCC) rose to the challenge today as they competed for the top honour.

Winning regional duos from 10 secondary schools around the country put their skills to a pressure cooker test today as they created four servings of both an entree and main course, all within 90-minutes.  To add to the challenge locally grown beetroot had to feature in the entree, with chicken, potatoes and seasonal New Zealand grown vegetables key ingredients of the main dish.

With the clock ticking, the Southland team of Abby Johnson and Sophie Craig from Dunedin's Queen's High School presented their entree first, 50 minutes into the competition, followed 10 minutes later by the Canterbury Burnside High School duo of Clize Craven and Miku Kiyama. 

The first main courses came out simultaneously from Southland 's Abby and Sophie and last year's winners Louis Clarke and Chakkapong Klahan from Nelson College.

After a gruelling 90-minutes of cooking and a nerve-wracking wait as the judges deliberated, Burnside High School's Clize and Miku got the winning nod from the judges for their two dishes; entree - golden beetroot fritter with baby chioggia and red saute, goats cheese, and beetroot chips accompanied by a rich beetroot sauce.  And for main - chicken breast filled with semi-dried tomato and preserved lemon on a crumbed parmesan potato cake with petite sausage, char-roasted seasonal vegetables with jus, and tomato butter sauce.

A stunned Clize and Miku say that a lot of hard work went into preparing for the event and the win has made it all worthwhile.  "We did well - and so did the other contestants.  We are proud of our effort and would like to thank our teachers for helping us to achieve what we have."

The duos were scored across a number of criteria - food preparation, food safety, timing, sustainble cooking practice - including minimisation of food waste - presentation, taste and the use of New Zealand grown seasonal vegetables, potatoes and chicken.

NSSCC event organiser and judge, Glenn Fulcher from City & Guilds says, "The teamwork all the competitors displayed while they were cooking was outstanding, they were all very nervous to start with but rose to the challenge and presented amazing dishes for judging.

"It was fantastic to see all the supporters here watching, they really helped quell the students' nerves and encourage them to perform at their best."

Chief Judge, Chef Mark Wylie of Cater Plus, says that in end it was a tough and close decision.  "All the judges were impressed by the creativity and thought that had gone into each dish the students served.  They had taken their dishes to the next level by sourcing and including local, regional produce in their recipes, it was trully outstanding and it reflected in the taste and presentation of the final dishes.

"The judging panel enjoys this event every year, shown by the same judging panel returning year on year.  We all enjoy the creativity and flavour these up and coming chefs present to us."

NZChicken Executive Director, and NSSCC major co-sponsor, Michael Brooks says, “It was exciting to see the excitement and enthusiasm of the young competitors at the national final, as well as the very high level of skill and creativity – and deliciousness – achieved in their dishes.

“The winning entries are truly restaurant-quality and for all competitors the event opens very real career pathways into the hospitality industry. It’s also an excellent opportunity for the young chefs of tomorrow to gain an understanding of the quality and versatility of New Zealand chicken.”

Judges at the NSSCC 2015 final were; Chief Judge, Chef Mark Wylie of Cater Plus; Ben Bayly, Chef at Baduzzi and The Grove restaurants in Auckland and judge on TVNZ's hit show MKR NZ; John Kelleher, AUT University Senior Lecturer - Professional Cookery; Craig Lucas, Chef Lecturer at Manukau Institute of Technology's Culinary School (MIT) and Jeremy Schmid, Owner/Chef at The Officer's Mess at Fort Takapuna.

The winning duo each receives a $2,000 study scholarship and a trip to Tahiti to represent New Zealand at the International Secondary Schools Competition ISSCC in October.  Their school receives a $1,000 Bidvest voucher and a Blue Seal turbofan oven and stand from Moffat New Zealand.

Gold, silver and bronze medals were awarded to all of the students, the duo with the most points won overall honours. See www.nsscc.nz for full details.

The competition was held at Manukau Institute of Technology (MIT) in Auckland.  The NSSCC is now in its third year.

NSSCC gratefully acknowledges the support of the following sponsors:

City & Guilds http://www.cityandguilds.com

Poultry Industry Association of New Zealand (Inc) http://www.pianz.org.nz

Vegetables.co.nz http://www.vegetables.co.nz

Potatoes NZ http://www.potatoesnz.co.nz

5+ a DAY http://www.5aday.co.nz

Bidvest http://www.bidvest.co.nz

Moffat http://www.moffat.co.nz

About NSSCC:

The National Secondary Schools Challenge (NSSCC) was initiated by City & Guilds in 2013 with 4 regional events, Papakura High School took out the national title.  In 2014 the event grew to 9 regional finals with Nelson College winning.  This year the event is even larger with 10 regional finals. 

 

 Waikato and BOP schools cook their way to success

7 July 2015: Bay of Plenty's Otumoetai College and Hamilton's Sacred Heart Girls College created fantastic dishes and displayed excellent team work to earn the final places in the National Secondary Schools Culinary Challenge (NSSCC) final next month.

NSSCC event organiser and judge, Glenn Fulcher from City & Guilds says, "The Otumoetai College team of Laura Blair and Micah Winiata really pushed the boundaries and worked well together as a team.

"Their main course suffered a little from the competition pressures, however had the bones of a great dish and with further practice they will be a team to watch at the finals."

Under the guidance of teacher Lauren May the duo served an entrée of creamy spiced beetroot and goats cheese mousse, layered with sour apple jelly, atop a seasoned beetroot soil and micro herd and golden beetroot garden. For their main dish they created a tender date and cranberry stuffed chicken roulade, accompanied with pommes boulangere, chicken crackle and fresh baby vegetables and served with a creamy au vin blanc.

Melissa Petrin and Seana Crosby from Sacred Heart Girls College - mentored by teacher Katrien Maclaurin - impressed judges with their entrée of caramelised onion and candied beetroot tart with goats cheese cream and pistachio crumb.

This was followed by a main of pistachio, ham and pesto stuffed chicken supreme wrapped in streaky bacon, served with smoked potato mash, broccolini, baby vegetables, orange beurre blanc and crispy bacon pieces.

Glenn commented that the schools did an amazing job within the allocated time.  "They must have spent hours and hours training. The winning Sacred Heart Girls College team cooked a fantastic menu and worked well together."

Students were scored across a number of criteria - food preparation, hygiene, presentation, taste and the use of New Zealand grown vegetables and chicken.

Under its promotional entity, NZChicken, The Poultry Industry Association of New Zealand (PIANZ), is pleased to again be a major co-sponsor of the NSSCC this year.

PIANZ Executive Director, Michael Brooks says, “This is the third consecutive year that PIANZ has supported the NSSCC and we are pleased at how the event has grown, with more schools participating and more and more media interest.

“The standard of entries also continues to increase every year and we are most impressed with the creativity and skill shown by the young competitors. The best entries are truly restaurant-quality offerings and the event opens real career pathways into the hospitality industry. It is also an excellent opportunity for the young chefs of tomorrow to gain an understanding of the quality and versatility of New Zealand chicken.”

Massey High School, Te Awamutu College, Waikato Diocesan Schools for Girls, Huntly College and Rotorua Girls High School also competed at the Waikato/BOP regional competition.  The national final will be held on Friday 28 August in Auckland.

Websites: www.nsscc.nz

NSSCC gratefully acknowledges the support of the following sponsors:

City & Guilds http://www.cityandguilds.com

Poultry Industry Association of New Zealand (Inc) http://www.pianz.org.nz

Vegetables.co.nz http://www.vegetables.co.nz

Potatoes NZ http://www.potatoesnz.co.nz

5+ a DAY http://www.5aday.co.nz

Bidvest http://www.bidvest.co.nz

Moffat http://www.moffat.co.nz

About NSSCC:

The National Secondary Schools Challenge (NSSCC) was initiated by City & Guilds in 2013 with 4 regional events, Papakura High School took out the national title.  In 2014 the event grew to 9 regional finals with Nelson College winning.  This year the event is even larger with 10 regional finals.

Media Enquiries:

Tracey Mehrtens                                                                             Glenn Fulcher

4pr                                                                                                    City & Guilds

tracey@4pr.co.nz                                                                            glenn.fulcher@cityandguilds.com                           

021-430-606                                                                                    027-559-8878

Onehunga High School team impresses judges

3 July 2015: Onehunga High School's culinary team impressed judges at the recent Auckland South/East competition of the National Secondary Schools Culinary Challenge (NSSCC) seeing them top honours.

The winning duo of Emmanuel Lee and Abigail Rapana impressed the judges with their entree of beetroot pasta with a stuffing of goat's cheese feta, ricotta, sundried tomato, green pear and roasted walnut, served on a soft puree of golden beetroot with a parmesan crisp, baby beets and fresh pear, and finished with a drizzle of extra virgin olive oil.

For their main dish the duo created a chicken dish with a cranberry, pistachio and chorizo stuffing, served with a creamy potato mash wrapped in char grilled strips of courgette and braised kumara with ratatouille and a capsicum puree.

NSSCC event organiser and judge, Glenn Fulcher from City & Guilds says, "The winning duo displayed amazing technical skills and team work. The colours of both the entrée and main were fantastic and both dishes were worthy of being served at any of Auckland's fine dining restaurants. They did an excellent job and it was really nice to see a lot of hard work and thought go into both of their dishes.

The judging panel of Glenn, Brian Wallace and Yu-Jin Han commented that the winning team worked really hard and fast to complete within the time with its very technical menu. 

Students were scored across a number of criteria - food preparation, hygiene, presentation, taste and the use of New Zealand grown vegetables and chicken.

Under its promotional entity, NZChicken, The Poultry Industry Association of New Zealand (PIANZ), is pleased to again be a major co-sponsor of the NSSCC this year.

PIANZ Executive Director, Michael Brooks says, “This is the third consecutive year that PIANZ has supported the NSSCC and we are pleased at how the event has grown, with more schools participating and more and more media interest.

“The standard of entries also continues to increase every year and we are most impressed with the creativity and skill shown by the young competitors. The best entries are truly restaurant-quality offerings and the event opens real career pathways into the hospitality industry. It is also an excellent opportunity for the young chefs of tomorrow to gain an understanding of the quality and versatility of New Zealand chicken.”

Saint Kentigern College and Papatoetoe High School also competed at the event.  The next regional event is Waikato/BOP event today (Friday), and the national final will be held on Friday 28 August in Auckland.

Websites: www.nsscc.nz

NSSCC gratefully acknowledges the support of the following sponsors:

City & Guilds http://www.cityandguilds.com

Poultry Industry Association of New Zealand (Inc) http://www.pianz.org.nz

Vegetables.co.nz http://www.vegetables.co.nz

Potatoes NZ http://www.potatoesnz.co.nz

5+ a DAY http://www.5aday.co.nz

Bidvest http://www.bidvest.co.nz

Moffat http://www.moffat.co.nz

About NSSCC:

The National Secondary Schools Challenge (NSSCC) was initiated by City & Guilds in 2013 with 4 regional events, Papakura High School took out the national title.  In 2014 the event grew to 9 regional finals with Nelson College winning.  This year the event is even larger with 10 regional finals.

Media Enquiries:

Tracey Mehrtens                                                                             Glenn Fulcher

4pr                                                                                                    City & Guilds

tracey@4pr.co.nz                                                                            glenn.fulcher@cityandguilds.com                           

021-430-606                                                                                    027-559-8878


Judges announced for National Secondary Schools Culinary Challenge final

Auckland, 25 June 2015: The judges are on stand by and it's nearly time to sample some of the best cuisine from New Zealand's top up and coming young chefs.

The regional events of the National Secondary Schools Culinary Challenge (NSSCC) are nearly complete, and from those 10 winning duos will compete in the national final on Friday August 28 in Auckland at MIT.

The Year 12/13 students will go head-to-head in a live cook off preparing, cooking and presenting an individually plated entree featuring beetroot, and main course to include chicken, potatoes and fresh vegetables, all within 90 minutes.

Students are scored across a number of criteria - food preparation, hygiene, presentation, taste, and the use of New Zealand grown vegetables and chicken.

Judges at the NSSCC 2015 final are:

  • Chief Judge, Chef Mark Wylie of Cater Plus:  National and international award winning chef who has a keen interest in nurturing youth within the industry. He has trained many chefs over the years to reach great success in competitions.
  • Ben Bayly: Chef at Baduzzi and The Grove restaurants in Auckland and judge on TVNZ's hit show MKR NZ.
  • John Kelleher: AUT University Senior Lecturer - Professional Cookery.  John has lived and worked around the world in restaurants and has led many AUT culinary teams to gold medal sucess at national competitions.
  • Craig Lucas: Chef Lecturer at Manukau Institute of Technology's Culinary School (MIT) and an experienced Auckland hotel chef.
  • Jeremy Schmid: Owner/Chef at The Officer's Mess at Fort Takapuna and author of 'Bangers to Bacon' and 'Smoked'.

Mark says that the event is an invaluable experience for young chefs and the beginning of their career offering networking opportunities, even opening doors for potential job offers.

"I am proud to be associated with the NSSCC.  We have a great group of judges, some enthusiastic sponsors and it's always pleasing to see the talent and skill of the finalists.

"The individuals that compete are potentially the future of our industry. These are the best culinary secondary school students in the country and to reach the national final they had to win their places through very competitive regional finals. They are always well trained and often showcase skills and ideas that are of an industry standard."

NSSCC sponsor, Moffat National Sales Manager, Brian Davies says he is looking forward to this year's final.  " Attending last year's final was a rewarding experience for me, to see the commitment and high standard of competition, as well as the high level of food preparation and presentation was amazing."

Part of the winners' prize package is a Blue Seal Turbofan oven from Moffat for their school, an asset to any chef's kitchen.  "As most high school training kitchens are fitted out on a very tight budget funds are generally only available for the basic oven ranges , to have a Turbofan convection oven in the mix is not always possible , this why Moffat has chosen to donate this added bonus to the winners," Brian says.

He adds that the competition is a great learning experience for the young chefs.  "The earlier we train our chefs of the future the better prepared they are for entering full time study at the next level of their training."

The winners of the national event will soon wing their way to Tahiti to compete in an international Secondary Schools Culinary cook off from October 4 - 10.  Mark will mentor the team at this event.

The ISSCC challenge in Tahiti sees the young chefs write a food order with a full costing, photograph the dish and write work plans. During the competition the team of two students will prepare, cook and display 4 servings of one main dish within 1 hour from start to finish. The dish may be modern, classical or original and all dish ingredients must come from the list provided by event organisers.

While in Tahiti contestants will also immerse themselves in local cuisine and culture with a tour of the island visiting a local pineapple plantation and fruit juice factory, enjoy a picnic on nearby Moorea Island, visit a local marae and dine at the famous waterfront Place Vaiete roulottes (foodtrucks) in Papeete.

NSSCC would also like to acknowledge the strong support of its key industry sponsors in helping create this great event, which is helping nurture New Zealand's future top chefs.

Prizes:  NSSCC winners' prizes include - $2,000 study scholarship and a trip to Tahiti, along with their teacher, to compete.  The winning school receives $1,000 Bidvest voucher and a Moffat Blue Seal Turbofan oven.

Visit www.nsscc.nz for more details.

Burnside High School team impresses

22 June 2015: Burnside High School faced some tough competition at the recent Canterbury regional competition of the National Secondary Schools Culinary Challenge (NSSCC) as they cooked their way to success.

Clize Craven and Angela Seo impressed judges with their entrée of golden beetroot fritter with baby chioggia and red sauté beetroot chips and goats cheese foam, accompanied by a rich beetroot butter sauce.

This dish was followed by a main of chicken breast filled with semidried tomato and preserved lemon on a crumbed parmesan potato cake, with char-roasted seasonal baby vegetables with a tomato butter sauce.

The judges commented about the high standard overall, and the amazing food presented by all the schools.  They said the winning team worked like professional chefs and did a great job with both the entrée and main course.

NSSCC event organiser, Glenn Fulcher from City & Guilds says, "The Burnside team was very well practiced and showed fantastic culinary trade skills with making sausages, introducing different textures and cooking the chicken to perfection. Both Hillmorton and Burnside schools did very well and although both teams served a few seconds late, they produced brilliant food and did their schools proud.

"This year we had three teams from Australia join the regional event and although they weren't eligible to win the overall title, they still came to compete and did a fantastic job."

The judging panel at the Canterbury event consisted of Glenn, Darren Wright (NZ Beef & Lamb Ambassador, NZ Chefs Fonterra Culinary Olympic Team member and Chef/Owner Chillingworth Rd restaurant Christchurch) and Neil McInnes (CPIT and NZ Chefs Fonterra Culinary Olympic Team Manager).

Students were scored across a number of criteria - food preparation, hygiene, presentation, taste and the use of New Zealand grown vegetables and chicken.

Hillmorton High School also competed at the event along with the 3 teams from Australia, while they weren't eligible to win they competed for medals taking a silver and bronze.  The next regional event is Auckland South/East on Wednesday 1 July at MIT, and the national final will be held on Friday 28 August in Auckland.

Websites: www.nsscc.nz

NSSCC gratefully acknowledges the support of the following sponsors:

City & Guilds http://www.cityandguilds.com

Poultry Industry Association of New Zealand (Inc) http://www.pianz.org.nz

Vegetables.co.nz http://www.vegetables.co.nz

Potatoes NZ http://www.potatoesnz.co.nz

5+ a DAY http://www.5aday.co.nz

Bidvest http://www.bidvest.co.nz

Moffat http://www.moffat.co.nz

About NSSCC:

The National Secondary Schools Challenge (NSSCC) was initiated by City & Guilds in 2013 with 4 regional events, Papakura High School took out the national title.  In 2014 the event grew to 9 regional finals with Nelson College winning.  This year the event is even larger with 10 regional finals.

Media Enquiries:

Tracey Mehrtens                                                                             Glenn Fulcher

4pr                                                                                                   City & Guilds

tracey@4pr.co.nz                                                                            glenn.fulcher@cityandguilds.com                           

021-430-606                                                                                     027-559-8878

Kerikeri High School cook their way to success

16 June 2015: Kerikeri High School duo Lewis Noowalla and Stuart Leslie cooked their way to success at the recent Northland regional event of the National Secondary Schools Culinary Challenge.

The students went head to head in a live cook-off on Sunday at NorthTec in Whangarei preparing, cooking and presenting an individually plated entree and main course all within 90 minutes.

Mentored by teacher Simon Hart the pair presented judges with an entree of beetroot and smoked paprika hummus with beetroot crisps; beetroot cured salmon rollmops with french picked melon; and stack of nasturtium, beetroot and orange relish and wasabi creme fraiche, finished with a bull's beet microgreens garnish.

For their main dish they served ricotta stuffed chicken breast with fondant potato, creamed pumpkin puree, streaky bacon, sauteed brussel sprouts and a balsamic glaze garnish.

NSSCC event organiser, and head judge at the event, Glenn Fulcher from City & Guilds says, "Kerikeri High School worked well as a team, both their dishes had been well designed, prepared and plated.  With a little refinement they will be a real contender for the National Title at the end of August."

Students were scored across a number of criteria - food preparation, hygiene, presentation, taste and the use of New Zealand grown vegetables and chicken.

Two teams from NorthTec also competed at the Northland event.  The next regional event is in Canterbury on Thursday 18 June and the national final will be held on Friday 28 August in Auckland.

Websites: www.nsscc.nz

NSSCC gratefully acknowledges the support of the following sponsors:

City & Guilds http://www.cityandguilds.com

Poultry Industry Association of New Zealand (Inc) http://www.pianz.org.nz

Vegetables.co.nz http://www.vegetables.co.nz

Potatoes NZ http://www.potatoesnz.co.nz

5+ a DAY http://www.5aday.co.nz

Bidvest http://www.bidvest.co.nz

Moffat http://www.moffat.co.nz

About NSSCC:

The National Secondary Schools Challenge (NSSCC) was initiated by City & Guilds in 2013 with 4 regional events, Papakura High School took out the national title.  In 2014 the event grew to 9 regional finals with Nelson College winning.  This year the event is even larger with 10 regional finals.

Media Enquiries:

Tracey Mehrtens                                                                             Glenn Fulcher

4pr                                                                                                   City & Guilds

tracey@4pr.co.nz                                                                            glenn.fulcher@cityandguilds.com                           

021-430-606                                                                                    027-559-8878

New Plymouth Boys' High School duo wins culinary challenge

10 June 2015: Great flavour and style won through for the New Plymouth Boy's High school duo at the National Secondary School Culinary Challenge regional event in New Plymouth.

The students went head to head in a live cook-off on Monday preparing, cooking and presenting an individually plated entree and main course all within 90 minutes.

Takarangi Tamati and Joseph Franklin impressed the judges with their entree of beetroot 3 ways with goats cheese, candied walnuts and microgreens followed by oven baked supreme of chicken with buttered corgettes and carrots, roasted cauliflower, fondant potatoes and a creamy wholegrain mustard sauce.

The judges commented that they were impressed with the team skills shown by the winning team, who communicated well and kept their work space clear and tidy.

NSSCC event organiser, Glenn Fulcher from City & Guilds says, "Both teams worked hard to compete at the event and New Plymouth Boys' High School served a well considered dish and worked very well as a team."

Students were scored across a number of criteria - food preparation, hygiene, presentation, taste and the use of New Zealand grown vegetables and chicken.

Waitara High School also competed.  The next regional event is in Northland on Sunday 14 June at Northtec and the national final will be held on Friday 28 August in Auckland.

Websites: www.nsscc.nz

NSSCC gratefully acknowledges the support of the following sponsors:

City & Guilds http://www.cityandguilds.com

Poultry Industry Association of New Zealand (Inc) http://www.pianz.org.nz

Vegetables.co.nz http://www.vegetables.co.nz

Potatoes NZ http://www.potatoesnz.co.nz

5+ a DAY http://www.5aday.co.nz

Bidvest http://www.bidvest.co.nz

Moffat http://www.moffat.co.nz

About NSSCC:

The National Secondary Schools Challenge (NSSCC) was initiated by City & Guilds in 2013 with 4 regional events, Papakura High School took out the national title.  In 2014 the event grew to 9 regional finals with Nelson College winning.  This year the event is even larger with 10 regional finals.

Media Enquiries:

Tracey Mehrtens                                                                             Glenn Fulcher

4pr                                                                                                   City & Guilds

tracey@4pr.co.nz                                                                            glenn.fulcher@cityandguilds.com                           

021-430-606                                                                                    027-559-8878

Queen's High School Dunedin wins Southern culinary challenge

9 June 2015: Creativity and great communication skills shone through in the Southern regional final of the National Secondary Schools Culinary Challenge (NSSCC).

The Queen's High School team of Abby Johnson and Sophie Craig cooked their way to success on Saturday in Invercargill amid some tough competition from Southland Boys High School, Invercargill and King's High School, Dunedin.

The students went head to head in a live cook-off preparing, cooking and presenting an individually plated entree and main course all within 90 minutes.

Mentored by Karen Oben, the winning duo served steamed glazed baby beetroot in a spring roll wrap with rocket, feta and walnut on slice of grilled lamb, garnished with potato spaghetti and micro herbs for entree.

For the main course they perfected poached chicken breast filled with spinach and lemon parsely farce.  This was served with saffron potato, parsnip puree, peppernatta sauce, lemon kale and jus, and garnished with micro herbs and baked chicken skin.

Students were scored across a number of criteria - food preparation, hygiene, presentation, taste and the use of New Zealand grown vegetables and chicken.

Chief Judge at the NSSCC event John Kelleher says, that all three schools showed creativity, timely plating skills and seemed to thoroughly enjoy the event.  He also commented that their communication skills were of a high standard - a vital component to success in the kitchen.

Websites: www.nsscc.nz

NSSCC gratefully acknowledges the support of the following sponsors:

City & Guilds http://www.cityandguilds.com

Poultry Industry Association of New Zealand (Inc) http://www.pianz.org.nz

Vegetables.co.nz http://www.vegetables.co.nz

Potatoes NZ http://www.potatoesnz.co.nz

5+ a DAY http://www.5aday.co.nz

Bidvest http://www.bidvest.co.nz

Moffat http://www.moffat.co.nz

About NSSCC:

The National Secondary Schools Challenge (NSSCC) was initiated by City & Guilds in 2013 with 4 regional events, Papakura High School took out the national title.  In 2014 the event grew to 9 regional finals with Nelson College winning.  This year the event is even larger with 10 regional finals.

Media Enquiries:

Tracey Mehrtens                                                                             Glenn Fulcher

4pr                                                                                                   City & Guilds

tracey@4pr.co.nz                                                                            glenn.fulcher@cityandguilds.com                           

021-430-606                                                                                    027-559-8878

 

Porirua College wins Wellington culinary challenge

Auckland, 18 May 2015: The first regional winner of the National Secondary Schools Culinary Challenge (NSSCC) is Wellington's Porirua College.

Michala Rei and Wiki Mackey cooked their way to success with a entree of Beetroot Gelee with chevre, orange and walnut salad and spiced beetroot and orange, followed by a main course of Stuffed Chicken Supreme and Madira jus, with Dauphinoise potatoes, buttered carrots and brocolini.

Under the guidance of their teacher Vanya Gunson the girls created a winning menu that delighted the judges.  The entree had to include fresh New Zealand beetroot as a key ingredient, and for the main dish ingredients had to include chicken and three vegetables, one being a potato.

NSSCC event organiser, Glenn Fulcher from City & Guilds says, “The competition was tough and all competitors did an amazing job in the 90 minutes they had to cook and plate up their dishes."

The judges were also impressed, commenting about the winning dishes:  "Great knife skills, good seasoning. The entrée was very nice and refreshing, the main course chicken was very moist, and nicely cooked. The potato was delicious! Overall very good team-work throughout the event and plate up, with excellent communication."

The judges were:

  • Scott Campbell – Head Judge, Weltec Tutor
  • Chetan Pangam – NZ Chefs President Wellington, Executive Chef at Millennium & Copthorne Hotels
  • Konard Steigerwolf – Bidvest
  • Frank Prsuanotz – Weltec Tutor

Wellington High School, St Patrick's College Silverstream and Wainuiomata High School also competed in the event.  The next regional event is in Hawkes Bay on Sunday 24 May.

Websites: www.nsscc.nz

NSSCC gratefully acknowledges the support of the following sponsors:

City & Guilds http://www.cityandguilds.com

Poultry Industry Association of New Zealand (Inc) http://www.pianz.org.nz

Vegetables.co.nz http://www.vegetables.co.nz

Potatoes NZ http://www.potatoesnz.co.nz

5+ a DAY http://www.5aday.co.nz

Bidvest http://www.bidvest.co.nz

Moffat http://www.moffat.co.nz

About NSSCC:

The National Secondary Schools Challenge (NSSCC) was initiated by City & Guilds in 2013 with 4 regional events, Papakura High School took out the national title.  In 2014 the event grew to 9 regional finals with Nelson College winning.  This year the event is even larger with 10 regional finals.

Media Enquiries:

Tracey Mehrtens                                                                             Glenn Fulcher

4pr                                                                                                   City & Guilds

tracey@4pr.co.nz                                                                            glenn.fulcher@cityandguilds.com                           

021-430-606                                                                                    027-559-8878