How it began
The Culinary Arts Development Trust (CADT) is a non-profit charitable trust formed in January 2015 by Cherie Freeman, Glenn Fulcher and Pip Duncan, industry professionals who wanted to help expand the hospitality industry through competitions, events and community activities.
The CADT promotes the culinary arts in New Zealand as a career option for anyone interested in developing their professional experience through culinary competitions. Working with local councils, government bodies and communities, the CADT encourages, fosters and oversees New Zealand culinary talent and the creation of relationships within the industry, with an overall awareness on healthy eating.
Glenn Fulcher - Head of School -Tourism, Retail & Hospitality and English Language Centre at Te Pūkenga - Eastern Institute of Technology
Mark Wylie - General Manager - Montana Food and Events
Glenn Fulcher has worked with tertiary students as both a lecturer and with overarching qualification management for 17 years. "I became part of the CADT because getting into the hospitality industry can be a tough road; these competitions give students a real leg-up at a vital point in their education, when they are making choices that will affect their whole futures. Team competitions ensure the competitors are exposed to a high level of dish design, industry pressure and team work, all of which they will need to master in order to survive a career as a chef.
"We created the Trust to enable different business to support the growth of the hospitality industry through engaging the next generations of superstars in competitions. Over the years I have seen some amazing talent compete and as a result, apply for positions in kitchens where their competition experience has helped gain employment."
Mark Wylie is a NZ Army trained and qualified chef. Following graduation from the military Regular Force Cadet School Mark commenced his chef training with various army postings before completing his qualifications at the Auckland University of Technology.
Mark has had a varied and interesting career working in reputable kitchens across both New Zealand and internationally. This has included appointments at the world-renowned Gleneagles Hotel in Scotland, Sheraton Resorts Fiji Islands, Westin Mission Hills Resort – Palm Springs USA and W Hotel Atlanta USA. Upon his return to New Zealand Mark was appointed as the Director of Kitchens for SKYCITY Auckland overseeing a team of 250 chefs and 26 kitchens.
Mark is a level 5 qualified judge and has extensive competition experience, both as a coach and competitor. This has included captaining the NZ junior culinary Olympics team, receiving the Academy of France award of excellence and winner of multiple New Zealand Restaurant of the Year titles. Mark has been the Chief Judge for the National Secondary Schools Culinary Challenge since 2014.
Mark has a shared passion for the development of the culinary arts within New Zealand. This extends to a strong focus on nutrition and well-being that aligns with the trust. He is actively involved in several community initiatives and endeavours that support this.
The following people are our 2021 Collaboration Group who organise the National Secondary School Culinary Challenge (NSSCC - both Regionally and Nationally) and the New Zealand Culinary Journey (NZCJ)
NSSCC and NZ Culinary Journey
Pip is a Food Safety and Nutrition consultant specialising in the Hospitality and Food Service Sectors. She is the author of 14 books including the popular Safe Food.
Pip is an originating author of The Culinary Arts Guidelines and held a key role in the development of the unit standards: Judge a Culinary Competition and Supervise the Judging of Culinary Competitions. Pip managed the Nestlé Toque d’Or for 11 years and was the Salon Director for the New Zealand Hospitality Competitions for 3 years. She has judged culinary competitions in New Zealand, Australia, the Pacific and the UK.
Pip is the recipient of the coveted NZ Dietitians Award of Excellence and has the honour of being a life Member of Foodwriters NZ. In August 2021 she was presented with a prestigious Service Award by Vegetables New Zealand.
NSSCC and NZCJ
Esteemed Culinary Arts and Patisserie Professional, Renny Aprea, has joined the NSSCC Management Team.
He has a wealth of experience in judging Culinary Arts and Patisserie competitions throughout New Zealand and internationally. These include Bocuse D’Or, Trans-Tasman Tertiary and Open Class Competitions, the World Junior Pastry Chef and The Chocolate Masters.
Renny began his career as an apprentice at Le Normandie under Madame Louise, considered at the time to be the Grand Dame of the Capital’s Cuisine. This was followed by working at Bellamys at NZ Parliament, Orsini’s Wellington and the Newly opened luxury Hotel Intercontinental in Auckland.
For the past 25 years he has shared his knowledge and skills as the Senior Patisserie Lecturer at The University of Auckland [AUT] and recently graduated with a Bachelor of Culinary Arts from Otago University.
Renny is well known and respected for his extensive mentoring of students, secondary from Year 7 and tertiary through youth development programmes, presentations and judging. He has a passion for promoting the Culinary Arts as a career choice - perfect fit for NSSCC.
Angie has worked in both the secondary and tertiary education sector for over 30 years, teaching, training and mentoring young prospective chefs. Her passion for the culinary arts began whilst working for Hyatt Hotels at Sanctuary Cove in Queensland. Over the years she has also spent time working in various restaurants and with catering companies.
Angie has been involved in culinary competitions for over 20 years, both in NZ and Internationally. She has had success with high school students winning national titles as well as taking students overseas to represent NZ in the Asia Pacific International Secondary Schools Culinary Challenge.
She has also assisted and mentored NZ Chef William Mordido in both NZ and International competitions and travelled with him to England where he gained 2nd place in the renowned Jeune Chefs Rôtisseurs competition.
“I love to see young people find a passion that drives them to work harder and gain success that they never thought was possible. Culinary competitions give them that opportunity to begin on a journey that has no boundaries.”