How it began
The Culinary Arts Development Trust (CADT) is a non-profit charitable trust formed in January 2015 by a trio of industry professionals 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 and nutrition.
2021 Executive Trustees:
Glenn Fulcher - Head of School -Tourism & Hospitality and English Language Centre at EIT
Mark Wylie - Sales Director at Rollex Group
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.
2021 Collaboration - Organising Committee
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 NZCJ
Kathy Paterson is a well-known and respected New Zealand food writer. Kathy’s recipes can be found on her website, www.kathypaterson.co.nz, NZ Herald Be Well website along with the NZ Beef + Lamb website.
Kathy’s food career started as a teacher at the London School of Cordon Bleu Cookery both in central London and at their residential school, Winkfield House in Windsor. She also taught at their school in Parnell, Auckland.
Her latest project was writing the successful cookbook Meat & Three, a book showcasing New Zealand food and encouraging readers to cook with premium meat and plentiful amounts of seasonal vegetables.
Mark is an award-winning food philosopher, trained chef and business expert who has spearheaded numerous entrepreneurial food and hospitality ventures in New Zealand and internationally.
Selected as one of our four best chefs to compete in an international cooking competition in the UK, this passionate Kiwi has held chef and management positions overseas in Europe, North America and the Middle East. Mark returned to New Zealand 1980 to establish a popular restaurant in Wellington – The first restaurant to feature a purely New Zealand wine list and created the NZ art
style food movement. Since then Mark has been behind the creation, marketing and operational success of a wide variety of innovative food products. He is a champion of new production techniques and is fastidious about helping businesses create memorable customer experiences in hospitality.
Mark is passionate about the future of food in New Zealand with a focus on the ways we will grow, prepare and consume food in an increasingly demanding and disrupted world. He runs a successful food business consultancy Mark Collins NZ ltd and in 2014 wrote a small book “Thinking Differently” which has now had three reprints.