25th August 2008
Chefs urged to take up the Great Potato Challenge
New Zealand chefs are being urged to take up the Great Potato Challenge as part of the celebrations marking the
International Year of the Potato.
The Challenge is open to all chefs working in restaurants, cafeterias or cafes around the country, and involves sending
in a recipe and photo of a dish featuring potatoes.
“Potatoes are a staple of the New Zealand diet, but the Great Potato Challenge is a chance to show just how versatile
the potato can be,” says Challenge organizer, Glenda Gourley.
“It’s really quick and simple to enter. Chefs that have a main dish featuring potatoes on their menu should fill in an
entry form, take a quick photo and send it to us by 15th September.”
Details on how to enter can be found in the International Year of the Potato section of the www.vegetables.co.nz
website.
There are two categories that can be entered into the Challenge; main meals over $20 and main meals below $20. The three
finalists in the over $20 category will be flown to Auckland for a Grand Cook Off and Media Awards Lunch on October
20th. . The overall winner of this category and their partner will also attend the International Year of the Potato Gala
Dinner at Sky City in November, where their winning dish will be served to guests.
Each of the ten finalists from the under $20 category will be profiled and have their recipes included in a cook book –
“Delicious potato dishes for cafes and caterers.”
The recipes will be judged by leading Chefs Andy Gibbs, Ross Hannah and Paul Jobin and Catherine Bell, Editorial
Director of Dish Magazine. The finalists will be selected from the recipes submitted, and the judges will be critically
assessing the treatment and flavour balance of the dishes.
“Potatoes are so popular that it is highly likely that they feature on most menus already, and we are sure Chefs will
have their personal favourites. Whether it’s a tried and trusted recipe or one that has been created specially for the
Challenge, as long as it’s been on the menu at some point between July and September this year, it can be entered,” says
Glenda Gourley.
Go to www.vegetables.co.nz/potatoes for more information or to download an entry form.
Andy Gibb is Executive Chef at V Base and the Christchurch Convention Centre, the Town Hall, AMI and Westpac Stadiums.
He is President of the Christchurch branch of the New Zealand Chefs Association and was Assistant Manager of the New
Zealand Culinary Team which competed successfully at the American Culinary Classic in Chicago and at the Food Hotel Asia
Culinary Challenge in Singapore.
Ross Hannah is Executive Sous Chef, SKYCITY Convention Centre. Ross trained at AUT and began his working career at the
Sheraton Auckland. He spent six years working overseas in some of the best kitchens of the world including Glen Eagles
Golf Course and The Dorchester in London. Ross is a qualified culinary competition judge holding unit 21855.
Paul Jobin runs his own consultancy 'Food by Paul Jobin' and is a part time lecturer at the Culinary Institute of New
Zealand. He is a popular demonstrator and a resident chef on 'April in the afternoon' His first cookbook "A Pinch of
Salt" is due out in November.
Catherine Bell is Editorial Director of Dish Magazine. She has won numerous awards, including Editor of the Year and
Magazine of the Year. Catherine ran the successful Epicurean Workshop cooking school and cooks store for 17 years. She
is a recipient of a Julia Child's grant and studied in France
ENDS