Culinary passions encouraged to blossom

Culinary passions encouraged to blossom... thanks to Restaurant Association scholarships

News release issued on behalf of the

Restaurant Association of New Zealand

Rising stars in New Zealand’s hospitality industry have been given a substantial help along their career paths through the Restaurant Association Education Trust scholarship programme - which has just announced its 2007 grant recipients.

The talented and ambitious grant recipients range from teenagers taking on tertiary education this year, through to an experienced culinary professional hoping to bring a new style of cuisine to New Zealand diners.

Restaurant Association Education Trust chairman Tony Adcock said that by carefully investing in the future of New Zealand’s foodservice professionals, the organisation was ensuring that nurtured talent had the opportunity to reach its full potential.

“Education is important in a professional career – and particularly so in the foodservice industry which changes so dramatically in the space of just a few short years. It is therefore crucial to be at the forefront of learning and upskilling,” Mr Adcock said.

“Through these grants, the Restaurant Association demonstrates its commitment back to the industry it so ably represents. These scholarships are seen as the launching pads to new careers, or the incentives which enable those already in the industry to better themselves and in doing so, create new opportunities for
“Recipients of the 2007 scholarships have demonstrated their passion and commitment to the industry, and in return have been rewarded with opportunities which many of their peers can only dream about. The scholarships also give others in the industry a goal to strive for in future years, as the Restaurant Association continues to encourage those in various stages of their careers to push themselves toward ever-higher standards,” Mr Adcock concluded.

Here are the eight 2007 Restaurant Association Education Trust scholarship recipients…

Merit Scholarship for Secondary School Students, $3000

Maximillian Willerton, formerly of Wellington High School.

A culinary interest which began with tugging on mum’s apron strings now sees 17-year-old Maximillian Willerton tieing on his own apron strings - investing his Restaurant Association scholarship into helping fund a Professional Cookery course at Christchurch Polytechnic Institute of Technology.

“I was first introduced to cooking at the age of six. At first it was helping my mum count how many tablespoons of oil went into mine and my sister’s favourite chocolate cake,” recalls Maximillian fondly.

“My interest in cooking progressed to making pancakes every Sunday morning with my dad, and later being in charge of the barbeque at family gatherings. By the age of 10, I was sure I wanted to be a chef. Since starting high school in 2003 I’ve studied food technology every year.”

At the end of 2005 Max Willerton entered the foodservice industry with a job as a kitchen hand at Brooklyn bar and restaurant in Wellington, where he worked for six months – eventually assisting with the preparation and plating up of food.

“Because of this experience I realised I really felt at home in a commercial kitchen,” he said.

Last year Max applied for – and was accepted into – the Weltec polytechnic junior cookery club, where once a month enthusiastic young wannabe-chefs attend six hour culinary classes under the tutelage of the institute’s cookery teachers.

On one occasion Max was selected to be one of two trainee chefs to work in Weltec’s Bistro 107 restaurant – preparing a three-course lunch for 60 diners over a two-and-a-half hour period.

This ranked as one of his career highlights to date – alongside representing Wellington High School at the Wellington regional finals for the New Zealand Beef and Lamb Burger Competition. He cooked up a second-place finish and from there grew in confidence to take up trainee chef positions at Windmill and Ambeli restaurants in Wellington.

Merit Scholarship for Secondary School Students, $3000

Stacey Chung Truong, formerly of Southern Cross Senior School, Auckland.

Taking part in culinary competitions from a young age fuelled the passion for Hamilton teenager Stacey Truong to launch into a career in hospitality.

The19-year-old first took to the pans in front of judges while representing her school… and instantly succumbed to the addiction of being a chef.

“Since taking hospitality studies at school I have received a lot of chances to explore and experience culinary areas. I have taken up challenges of entering culinary competitions such as the New Zealand Culinary Fare where I have entered both the secondary school events and some junior events,” Stacey said.

Her big break into professional cookery came when her talent was recognised at the Grand Prix Gastronome culinary competition in Hamilton in 2005 where she won a gold medal, two silver medals and three bronze medals.

“A few of the judges and observing chefs acknowledged my level of culinary skills and I was encouraged to keep up my skills and work in the industry. From there I was offered a part-time junior chef position at the Cock and Bull pub and restaurant.”

At the beginning of 2006, Stacey undertook a hotel training course with the Accor group – a decision which led her to signing up for a Diploma in Hospitality Management at Auckland University of Technology this year. In the same year, Stacey also won two gold medals and bronze medal at the New Zealand Culinary Fare.

The Restaurant Association scholarship will be used to assist with paying course fees and purchasing necessary books and equipment.

Merit Scholarship for Secondary School Students, $3000

Kevin Dias, formerly of Lynfield College Auckland.

Two-time culinary competition medal winner Kevin Dias sees food as a way of experiencing different cultures.

Now studying for a Bachelor of Hospitality Management at Auckland University of Technology, Kevin developed his enthusiasm for a kitchen career while at school.

“There are many reasons for pursuing a career in the hospitality industry - although the main reason for me is my huge passion for food,” admitted the 17-year-old. “I love to cook and create original dishes. My love of cooking has developed into more than just a passion – thanks to my hospitality curriculum teachers,” explained the 17-year-old.

“Under their guidance I’ve been able to develop and improve my various culinary skills – such as poaching or filleting for example. I learnt these skill sets when I took part in the New Zealand Schools Culinary Challenge held in 2006 where I won a bronze medal.

“I followed that up by winning another bronze at the New Zealand Culinary Fare. These competitions combined gave me an immense self-belief and self confidence in my ability to cope with the pressures of the hospitality industry.”

Kevin said he received more inspiration from seeing his uncle – after 15 years working in the kitchen – open his own restaurant in North America.

To gain additional workplace experience and help save for his studies, Kevin Dias worked part time as a kitchen hand at Acacia Café in West Auckland.

Merit Scholarship for Hospitality Students, $3000

Shirley Hynes, training at WELTEC, Wellington.

Budding chef Shirley Hynes has an ambition to be one of the growing number of culinary ambassadors proudly showcasing New Zealand indigenous herbs to the world.

The 20-year-old culinary trainee from Wellington believes that native herbs such as kawakawa, horopito and pikopiko are only now becoming known overseas – even thought they have been increasingly found on Kiwi menus over the past six or seven years.

Shirley is currently studying a level four certificate in cooking and culinary arts at Weltec - working part-time at a German bakery to supplement her student grant.

“During my year at Weltec, I have been introduced to a number of these herbs – which has fuelled my interest in the subject,” said Shirley.

“As part of the cookery course, there is the option to take part in different competitions. During last year I trained to attend the New Zealand Culinary Fare in Auckland. This training included extra regular weekly practice sessions in the three months leading up to the event.”

Shirely came away from the 2006 Culinary Fare with two silver medals - one in an open competition and the other as part of the WELTEC Junior Skills team.

“While participating at the Culinary Fare, I noticed that numerous dishes included indigenous herbs. I believe this trend has given New Zealand cuisine a national identity in the international world of cookery.

“As more and more chefs from around the world find out about indigenous herbs – such as the international delegates who attended the World Association of Chefs’ Societies in Auckland last year – we will hopefully see New Zealand cuisine recognised internationally.”

Merit Scholarship for Hospitality Students, $3000

Nicole Hitchman, training at WINTEC, Waikato.

Watching British TV celebrity chefs Jamie Oliver and Gordon Ramsay and seeing how much they enjoyed working with food inspired 21-year-old Nicole Hitchman to enter the culinary world.

“They really seemed into what they were doing and were so enthusiastic about trying new dishes or mixing together different ingredients that I was just spellbound by them,” said Nicole who is currently studying for a Certificate in Professional Cookery at the Waikato Institute of Technology.

Nicole said she was always involved with cooking around the home – helping “mum and nanna” – before taking hospitality lessons in her sixth form year at Hauraki Plains College. In the seventh form, Nicole topped the school in the subject.

Last year Nicole undertook a successful Certificate in Catering course. At the end of this year’s studies she intends following up the learning with an additional specialist patisserie course – citing that cakes, gateaux and pastries were her favourite subjects of cooking to date.

Nicole’s eventual ambition is to manage or own her own café in the Waikato. She’s already receiving an excellent ground in hospitality operations by working at the Billy Goat Café in Thames during her holiday breaks away from Wintec.

Merit Scholarship for Hospitality Students, $3000

Katie Silcock, training at WINTEC, Waikato.

What started as a summer holiday job has now become a carefully planned career for 19-year-old student Katie Silcock who is currently studying for her Certificate in Professional Cookery at the Waikato Institute of Technology.

Katie began her hospitality career working as a waitress at The Fireplace restaurant in Whitianga during summer school holidays four years ago.

“I’ve been employed there every summer since and spent summer 2006/07 building my skills and knowledge as a chef since completing my certificate in catering course at the Waikato Institute of Technology last year,” she said.

As well as studying, Katie Silcock diversified her kitchen experiences at two vastly different Hamilton establishments over the past year – learning new skills at Montana Catering company and Zinc wine bar in the city.

“My employment has empowered me with many skills and has built up my passion for becoming a good chef. Although I am in my very early days of professional cooking, my own style of cooking is beginning to develop,” she said.

“The Certificate in Professional Cookery I’m studying for this year will allow me to expand my knowledge and lift my practical skills to a higher level that will prepare me well to continue in the industry. I have a strong interest in food science and food hygiene which I think are two major aspects of cookery that good chefs need to understand.”

Katie will use her Restaurant Association scholarship to contribute towards course tuition, books, a chef uniform and cooking equipment.

“The Certificate in Professional Cookery course will allow me to expand my knowledge even further, and expand my practical skills to a higher level which will prepare me well to continue in the foodservice industry,” she concluded.

Tutor Work-Study Grant, $5000

Liliane Huckle, Hay’s Restaurant / New Zealand School of Food and Wine, Christchurch.

Diners and students will ultimately benefit from Christchurch chef/tutor Liliane Huckle dining at some of the world’s greatest restaurants and observing classic culinary dishes and cutting edge cuisine.

Chef Huckle intends utilising her Restaurant Association scholarship travelling to North America, Europe and Australia to observe styles and techniques rarely – if ever – seen in New Zealand.

The North American leg of chef Huckle’s three week study will take in restaurants in Los Angeles and Las Vegas – such as Mansion (run by Joel Rubuchon), Resaurant Guy Savoy, or Mix (overseen by master chef Alain Ducasse).

Then it’s on to London, where chef Huckle hopes to catch up with former restaurant colleague Nicola Mansfield who is working as a sommelier at Gordon Ramsay’s Maze restaurant, followed by a five day culinary course in Paris at Le Centre de Formation d’Alain Ducasse.

En-route back to New Zealand, chef Huckle hopes to work at Tetsuya’s and Bathers Pavilion restaurants in Sydney.

“The Restaurant Scholarship grant would benefit me in many ways. It’s a great chance to experience the best cuisine available, to gain technical knowledge and expertise, to discover new and innovative ingredients, menus and techniques, but mostly to be inspired and full of enthusiasm on my return to New Zealand,” admits the 38-year-old culinarian.

“I really enjoy imparting my knowledge to others. Students at the New Zealand School of Food and Wine look to me for guidance so it is important for me to be well informed and up to date with current industry trends.”

Chef Huckle first dabbled with the foodservice industry, as many young staff do, as a means of putting herself through university.

“After completing my bachelor of science degree I decided to pursue a career in cookery… which is my passion.” Chef Huckle moved to Christchurch in1994 and has been working at Hay’s Restaurant / New Zealand School of Food and Wine ever since.

Continuing Education Grant, $12,000

Mark Wylie, Soul Bar and Bistro, Auckland.

Introducing flavour-savvy Kiwi diners to a new style of cuisine is the ambition of chef Mark Wylie who has allocated his grant toward learning about New Mexican and Southwestern cooking – studying at the Jane Butel School of Cookery in Alburquerque. Jan Butel is often credited as being one of the founders of Tex-Mex cuisine in the 1960s.

“I’ve had an interest in both New Mexican and Southwestern food for a number of years. This style of food is under-represented in New Zealand and is not something which the New Zealand public is familiar with,” admits chef Wylie who currently heads up the kitchen at trendy Soul Bar and Bistro in Auckland’s Viaduct.

“The few hospitality businesses which do offer these cuisines tend to offer a sanitised product pitched at the bottom end of the market, whereas I plan to open a restaurant which will serve this type of cuisine as one of its point of difference.

“I firmly believe that there is the potential for this type of cuisine to succeed in Auckland – particularly given the similarities between our local products and many of those featured in New Mexican or Southwestern restaurants,” chef Wylie added.

“I believe I can offer the New Zealand foodservice industry a new venture which will enhance the international reputation of New Zealand restaurants. During my time in North America I’ll be able to acquire valuable new skills and work experience from a number of sources. This will ultimately benefit not only me but also New Zealand’s local produce suppliers, chefs and my industry colleagues.”

Chef Wylie’s Restaurant Association scholarship funded North American expedition also includes kitchen work experience at a restaurant owned by Richard Sandoval – one of the USA’s primary Tex-Mex culinary exponents.

Sandoval’s modern Mexican cuisine combines the bold flavours and ingredients of classic Mexican cuisine with European cooking techniques. wine vinegar,

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