Cooking His Way to Success

Cooking His Way to Success

Porirua local Mike Gunn has always had a passion for the culinary arts and his entry into the Hans Bueschkens Junior Global Challenge has been no exception.

Mike, who is currently studying Professional Cookery at Whitireia New Zealand, submitted an application for selection on the challenge to the Wellington branch of the New Zealand Chefs Association. Mike’s application was successful and he was selected as this region’s representative after impressing the panel with his career aspirations, culinary skills, future goals and the three course menu he submitted.

Nine other regional competitors have been selected from throughout New Zealand and will take part in the Hans Bueschkens Junior Global Challenge at the end of May. At least 60 hours of culinary training has been undertaken by Mike since being selected in preparation for the challenge said Sonya Martin, Professional Cookery Tutor, Whitireia New Zealand. “These hours have been done over three weeks, creating a number of his own dishes as practice” she said.

Recently Mike travelled to the Eastern Institute of Technology in the Hawkes Bay where he competed in the Central Branch Salon Culinaire, a competition for the keen young chefs of tomorrow. I used this competition as preparation for the Hans Bueschkens Junior Global Challenge said Mike. “It was a successful weekend for me as I walked away with two Best of Class accompanied by two silver medals for the dishes I prepared”. These ratings were the highest awarded at this competition.

Mike has always had a passion for cooking. Quality ingredients are really important as is visual appearance said Mike who started his culinary career at the St John’s Bar in Wellington as a kitchen hand/chef. Mike is inspired by Martin Bosley with whom he has been lucky enough to have had work experience with as part of his Whitireia studies. I am looking forward to graduating from my course at Whitireia in July said Mike. “From here I want to cook my way round the world”.

The Hans J Bueschkens World Junior Chefs Challenge takes place at the Wellington Culinary Fare from 17-29 May and will be part of the Food Show at the Westpac Stadium. Mike has entered in a pasta class as a warm up to the main event. The main challenge will see Mike pulling together a cold plated dessert an entree and main course magic box (a box of ingredients given to each competitor) of which he will have to plan and execute a menu.

ENDS

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