Roll of Honour - NSSCC
|2019||Te Awamutu College - Waikato||Illsa Folau and Alyssa King|
|2018||Burnside High School - Christchurch||Maggie Carroll and Lisa Khorozova|
|2017||Aorere Trades Academy - Auckland||Keita Henry and Sose Ailepata|
|2016||St John’s College - Hawke's Bay||Sam Heaven and Daniel Moss|
|2015||Burnside High School - Christchurch||Clize Craven and Miku Kiyama|
Judges Feedback - Week 1 NSSCC At Home
13th April 2020
Congratulations to everyone that entered the first week of our at home online competition. We’ve seen some fantastic recipes coming through from students across the country which have been a pleasure to judge.
On behalf of our judging panel I’d like to provide all competitors with a friendly reminder around some of the rules and criteria. One of the first things we look for with each entry is that the competition rules and criteria have actually been met. For this competition that means a couple of things. Firstly, each dish must have a minimum of three fresh or frozen New Zealand vegetables. Secondly, each entry needs to be accompanied by a video posted to Facebook that is no longer than three minutes in duration. The video should show both the preparation, cooking and eating of the dish and use the hashtag #NSSCCathome
We’re not going to disqualify any of the already submitted entries that haven’t met this criteria but will be sending an email back to each entrant pointing out what they have missed. We’re doing this so the entries can be adjusted and resubmitted for a later week. For all new entries we’d ask that you check and ensure that you have met these key requirements before submitting.
Good luck everyone, stay safe and we’ll look forward to seeing more of your great entries over the next few weeks.
Mark Wylie, Chief Judge NSSCC
Te Awamutu College awarded gold at the national grand finale
Yesterday was a day of celebration as Ilisa Folau and Alyssa King representing Te Awamutu College won gold. This massive achievement was due to many hours of training for the National Secondary Schools Culinary Competition Grand Finale.
Folau and King cooked up a storm having to prepare, cook and present, individually plated, four portions of an entrée and four portions of a main course within 90 minutes. The team’s entrée, Dukkah crusted carrot falafel with vibrant carrot puree, pickled carrot, smoked feta and tahini sauce. For the main, Pancetta wrapped Waitoa chicken breast stuffed with black garlic, blackened leek, kumara puree and trio of winter greens.
Chief Judge Mark Wylie commented on the professionalism shown by all 7 teams competing. The competition continues to evolve, and the culinary standards reach new heights every year. Folau and Kings winning dishes showcased contemporary, modern presentation and consistency across each plate served to the team of judges.
Culinary students represented their schools: Wellington High School, Napier Girls High School, New Plymouth Boys’ High School, Timaru Boys High School, King’s High School, Te Awamutu College and Kamo High School.
The competition is proudly sponsored by Bidfood, Moffat, 5+ A Day, Service IQ, Southern Hospitality, Waitoa and vegetables.co.nz, all of whom are supporting the industries upcoming best chefs.
2019 Regional Round Up
In April the Culinary Arts Development Trust launched the 2019 National Secondary Schools Culinary Competition. After many weeks of students preparing and cooking at regional finals, NSSCC have secured 8 teams of two to compete at the grand final in Auckland, September 3.
These are the 8 winning students representing their schools accompanied by one team mate:
- Hawke's Bay Sophie Downing - Napier Girls’ High School
- Taranaki / Whanganui Jamie Ung - New Plymouth Boys High School
- Canterbury / Tasman Matt Kennedy - Timaru Boys’ High School
- Otago / Southland Nick Bryan - King’s High School
- Auckland North Raivyn-Skye Tangariki-Pou - Kamo High School
- Auckland South Una Katoa - Manurewa High School
- Wellington Nikita Dyer - Wellington High School
- Waikato Ilisa Folau - Te Awamutu College
Each student competing at the regional final had to prepare, cook and plate two individual portions of an entrée course within 60 minutes. Fresh carrots were a main component of the dish.
NSSCC highlights and celebrates our best upcoming chefs for the hospitality industry.
The purpose of the Culinary Arts Development Trust and secondary school competitions is to ensure students consider hospitality as a career option and further their culinary studies.
This competition would not be possible without our generous sponsors:
Bidfood, Moffat, 5+ A Day, Service IQ, Southern Hospitality, Waitoa and Vegetables.co.nz.