Le Cordon Bleu Leads Food Writers Conference

10 September 2007

Le Cordon Bleu Leads Food Writers Conference

Le Cordon Bleu, the world famous culinary institution, will lead the New Zealand Guild of Food Writers’ biennial conference Food, Art & Fashion to be held in Wellington at the end of September – the first time the event has been held in the Capital for over ten years.

Opening the conference, is one of Le Cordon Bleu Australia’s top executives Greg Fitzpatrick. Alongside being general manager of the culinary institution’s Academic Services Unit in Adelaide, Greg is also LCB project manager for the new Culinary School that is to be based in Martinborough.

“The importance and influence of a strong association of food writers cannot be underestimated – writing is, in my opinion, a quintessential part of modern cuisine & gastronomy. As we lead the traditional & modern food types, styles & techniques ever-forward the key is the communication & presentation of the culinary experience.

The written word is as important now as it was in the High Middle Ages (AD 1000-1300) when oral history became less than the written word,” Geg says, I look forward to a most engaging conference”

Food media from all over the country are descending on Wellington for the event that has been principally sponsored by www.vegetables.co.nz, the promotional arm of Horticulture New Zealand. Minister for Food Safety Annette King will highlight the Guild’s 20th anniversary event – The Amazing Graze – alongside internationally acknowledged conceptual pop artist Billy Apple.

A range of “local food heroes” will showcase their products to the guests at that function. Earlier that day, the twenty seven finalists in the nine categories of this year’s Culinary Quills Awards will learn if they have been successful at an awards lunch. Friday sessions, aside from the Guild’s AGM, exhort delegates to ‘Stop Look & Listen’to the latest in food styling, fashions and trends, while ‘Understand Food’ will consider nutritional labelling, nutrition myths and hear a case-study from McDonald’s Restaurants top executive Mark Hawthorne about his company’s Journey to Change.

Some of Wellington’s top restaurateurs, including the Supreme Winner in Cuisine’s restaurant awards Martin Bosley, together with Adam Newell, John Lawrence and David Burton are on a panel chaired by Lois Daish looking ‘Inside Wellington Restaurants’. The writers will depart on Saturday on one of two gourmet food tours, organised by Zest Food Tours –the first exploring the gastronomic delights of Martinborough, the second the foodie jewels at the northern end of Wellington harbour in Porirua and Petone.

Main conference sponsor is www.vegetables.co.nz. Other main sponsors include Wines From Martinborough/UCOL, Cervena™ Natural Tender Venison, the Beef & Lamb Marketing Bureau, Moore Wilson’s/RNZSPCA. Session sponsors include Dilmah Tea, Blackcurrants NZ, the New Zealand Food Safety Authority, Regal Salmon, McDonald’s Restaurants (NZ) Ltd and Zest Food Tours. Support has also been given by a wide range of companies and suppliers including Ruth Pretty Catering and Eurowine.

ENDS

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