The National Secondary Schools Culinary Challenge final is on today at the Manukau Institute of Technology. Follow this blog for photos and action as it happens.
The secondary school competitors before the final event.
Waiting to start.
Judge – Glenn Fulcher
ENTREES: Using NZ grown leek
MAINS: Chicken as the hero of the dish
Grand finale of the National Secondary Schools Culinary Challenge at the Manukau Institute of Technology on the 12th of September – watch this blog for live updates from 11 am
Northland Northland Trades Academy (Whangarei) – Hayden Rodgers (Whangarei Boys) and Mataroria Rawhiti (Tauraroa Area School)
Auckland Long Bay College (North Shore) – Kiwon Lee and Minseop Kim
Waikato Sacred Heart Girls’ College (Hamilton) – Melissa Petrin and Hannah Ralph
Hawkes Bay St John’s College (Hastings) – Jake Ireland and Sam Heaven
Taranaki Spotswood College (New Plymouth) – Bree Paton-Courtney and Shardae McGoven
Wellington Heretaunga College (Upper Hutt) – Tyler Langerveld and Grace Cunningham
Nelson/Marlborough Nelson College – Chakkapong Klahan and Louis Clark
Canterbury Burnside High School (Christchurch) – Kimberly McLeod and Sharon Cao
Southern Queen’s High School (Dunedin) – Lauren Wright and Abby Johnson
The two students who win the National Title will receive a gift pack each from vegetables.co.nz, an iPad mini and a $2,000 scholarship each 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 and a E32D4 Blue Seal Turbofan Oven and Stand from Moffat New Zealand worth $7,000.
The annual National Secondary Schools Culinary Challenge is made possible by strong support from the following sponsors; City & Guilds; NZ Chicken; Southern Hospitality; Vegetables.co.nz; Potatoes New Zealand; 5+ A DAY; Bidvest; Moffatt
“Life is like an onion.
You peel it off one layer at a time;
And sometimes you weep.” Carl Sandburg
“Of the approximately 50,000 edible plant species in the world … the average American eats only 30.” Susan Allport
“Culinary nouns, verbs and adjectives had meanings that could no more be tampered with than weights and measures could be arbitrarily changed.” [of Larousse Gastronomique] Colman Andrews
A food-based charging solution: an organic charging wall made from 800 potatoes and apples.
Creating an electrical current from vegetables and/or fruit has long been the stuff of science class experiments; but this part science experiment, part art installation, and part publicity stunt, took school science experiments to the extreme, with a smartphone being charged in the process.
Recently in London, Caleb Charland hand-built a wall-based circuit from 800 potatoes, apples, copper wire and galvanised nails to create an electrical current which was then used to charge a smartphone.
TVNZ’s Masterchef Judge, Simon Gault, told students at the Auckland Regionals Secondary Schools Culinary Challenge, that he was “seriously impressed” and compared them to the select few who have done it on TV. The College culinary teams were “better than many Masterchefs” he said.
Gault was one of four judges for the Auckland Regionals, where eight secondary school teams competed in a 90-minute Masterchef-style cook-off for just one spot in the Nationals. He will join the judging panel for the National final of the Secondary Schools Culinary Challenge to be held at MIT in September.
North Shore’s Long Bay College student team of Kim Minseop and Lee Kiwon, won the Auckland Regional Secondary Schools Culinary Challenge.
Zack Brown was making potato salad and needed $10 for the ingredients.
He submitted his Kickstarter campaign to raise the $10 with his tongue firmly planted in his cheek. His appeal is written in a hilarious, deadpan style. For instance, he notes in the Risks section of his campaign that, “It might not be that good. It’s my first potato salad. And I haven’t decided what kind yet.”
For contributors who pledge $1, Zack has committed to ,”say your name out loud while making the potato salad.” For those donating at the $20 “potato madness” level, Zack will, “write a (personalised) potato-salad themed haiku.” He will also, “carve your name into a potato that will be used in the potato salad.”
Zack raised over US$70,000.
To make your own delicious potato salad find a recipe here.
With the growing number of vegetarians in New Zealand, the challenge has been on for chefs from all backgrounds to create nutritious, well-balanced vegetarian dishes. Vegetables.co.nz, Choice Catering Equipment Ltd and Bidvest, a national food distributor, teamed up in 2014 to set a challenge for New Zealand chefs: to show their best vegetarian dish.
Chefs entered their dishes in three categories: Breakfast/brunch, Lunch, and Dinner/fine dining. They submitted their recipes featuring fresh New Zealand grown vegetables. Potatoes or kumara had to be the starch component.
The winner of the Breakfast/brunch category is Subhashini Sathanantham, The Riverhead, Auckland. Her dish is Golden kumara and red beetroot tart, quail eggs, cauliflower sausage, potato toast, garlic-infused vine tomatoes, buttered spinach and pumpkin hollandaise.
The winner of the Dinner/fine dining category is Ryan Tatterstall, Cobar Restaurant, Days Bay, Lower Hutt. His dish is Goats cheese, lavender and honey cannelloni with artichoke egg, artichoke purée, butterkin and fig
The Judges were Glenn Fulcher, City & Guilds, Regional Manager, Pacific; Andy Gibb, Chef Tutor, Nanyang Polytechnic, Singapore; Adrian Brett-Chinnery, Group Development Chef, Tanoa Hotel Group, Fiji; and Lauraine Jacobs, Food Columnist, NZ Listener. Culinary Ambassador, Jeremy Schmid, Head Chef, The Officers’ Mess, Devonport oversaw the competition.
The three finalists in each section have been chosen. Visit the 2014 Vegetarian Dish Challenge page to see their dishes. The winner of each section will be announced in July.
Hamish Scott, NZ Army, Burnham
Kiwi big breakfast vegetarian style
Logan Murray, Snack Out, Cambridge
Free range scrambled egg, sweetcorn croquette, charred tomato and haricot chutney
Subhashini Sathanantham, The Riverhead, Auckland
Golden kumara and red beetroot tart, quail eggs, cauliflower sausage, potato toast, garlic-infused vine tomatoes, buttered spinach and pumpkin hollandaise
Jinu Abraham, Heritage Hotel, Auckland
Organic tofu and pea stuffed potato, smoked tomato and onions
MacLean Fraser, Bolton Hotel, Wellington
Spiced carrot soup, beetroot and feta tart on kumara and chick pea salad and goat’s cheese soufflé.
Ziek Hudson, Brew’d, Eastborne
Vegetarian eggs in a bird’s nest
Dinner/Fine Dining finalists
Arnaud Vachet, the Langham Hotel, Auckland
New Zealand potato delight
Liam Dollimore, The Wellington Club
Baby beets with goats curd, kumara and carrot tahini
Ryan Tatterstall, Cobar Restaurant, Day’s Bay, Lower Hutt
Goats cheese, lavender and honey cannelloni with artichoke egg, artichoke purée, butterkin and fig
“On Saturdays, my friends and I would go to San Francisco and have artichokes and cinnamon toast. We thought we were so elegant.” Julia Child
“Watercress potage is a good remedy to cleanse the blood in the spring, help headaches and consume the gross humours winter has left behind; those that would live in health may use it as they please, if they will not, I cannot help it.” Nicholas Culpepper
“Gaspacho is considered highly refreshing, an opinion that strikes me as rather rash, but, strange as it may seem the first time one tastes it, one ends by getting used to it and even liking it.” Theophile Gautier
Congratulations to Queen’s High School Culinary Arts students, Lauren Wright and Abby Johnson for their win in the Southern Secondary Schools’ Culinary Challenge held recently in Timaru. The duo had to prepare, cook and present four individually plated entrées and mains in 90 minutes.
The entrées had to contain fresh New Zealand-grown leek as the principal component, and the mains had to include at least three fresh New Zealand-grown vegetables and a chicken breast (skin on and bone in).
The culinary arts profession is filled with challenges – sharp knives, allergic reactions to certain nuts and spices, and hot stoves – however, leeks are not usually one of them. But leeks make Abby cry, even more so than onions, so slicing and dicing a lot of leeks for their entrée was definitely a challenge for her.
The duo won selection for the National Final against competitors from secondary schools from Christchurch to Invercargill, with their Leek, feta and humus tartlet with balsamic glaze entrée and their Chicken supreme with mushroom sauce, potato purée, tomato parachutes and buttered green beans main.
They won a gift pack from vegetables.co.nz, chefs jackets to wear at the final, and $1000 for travel to the final. Their school receives a $500 Bidvest voucher and 20 Dudson plates for Hospitality Competitions. Lauren and Abby said that they were looking forward to representing the southern region at the National Finals in Auckland, in September.