Finalists Announced For First Schools Culinary Challenge
6th September 2013
The five teams that will compete in a 90 minute `Masterchef-like final` to win the inaugural National Secondary Schools
Culinary Challenge have been chosen.
Each team comprises two students and the winning team will receive a prize pack worth $6,000 including a $2,000 City & Guilds scholarship for each student.
The national award has been created and overseen by City & Guilds – one of the largest and most respected international examination and accreditation organisations.
City & Guilds Pacific Regional Manager, Glenn Fulcher has been one of the driving forces behind establishing the NSSCC, “the
creation of this award reinforces that becoming a hospitality professional is a real craft and an enviable career
“The students who have made the regional finals and national final will almost certainly choose a career in hospitality
and become leaders and the best in their fields in years to come”.
Finalist, Anthony Kapeli-Sua has already been chosen to train under Gordon Ramsay next year in France.
PAPAKURA HIGH SCHOOL (Auckland):
Students – Joy Gesmundo & Anthony Kapeli-Sua, Tutor – Gaynor Matthews
HAMILTON BOYS HIGH SCHOOL (Waikato):
Students – Daniel Lawrence & Jonas Clark, Tutor – Andrea Marr
INGLEWOOD HIGH SCHOOL (Taranaki):
Students – Marcus Mannex-Kingi & Brook Harvey-Smith, Tutor – Michael Wood
HASTINGS GIRLS & NAPIER BOYS HIGH SCHOOLS` (Hawkes Bay):
Students – Molly-Mae Foote & James Grant, Tutor – Morna McGregor (HGHS)
HERETAUNGA COLLEGE (Wellington):
Students – Brandon Mudzekenyedzi & Eva Bissielo, Tutor – Katherine Stokes
The National Secondary Schools Culinary Challenge final is on Monday the 23rd of September at the Manukau Institute of
The teams will have 90 minutes to prepare, cook and present an entrée and main course for four:
- Entrée must contain the fresh New Zealand grown vegetable, Kumara as the principal component of the dish.
- Main must include at least three fresh New Zealand grown vegetables, one of which must be a starch.
- Protein component of main is to be a chicken breast with skin on and bone in.
- Teams can create their own recipes or choose from two recipe cards provided
“Vegetables take a prominent role in the challenge because of their health value and the huge variety of quality fresh
local produce available. We really want our up-and-coming chefs to relish the opportunity of turning a staple into a
stand-out”, says www.vegetables.co.nz `s Pip Duncan.
Three very senior qualified chefs from NZ`s hospitality industry will judge the final:
- Chief Judge: Mark Wylie, Chef and General Manager of Caterplus
- Michael Van de Elzen, Chef and TV presenter of `The Food Truck`
- John Kelleher, Chef and Senior Lecturer Culinary Arts, AUT
“If the regional finals are anything to go by the benchmark will be very high, some of the finalists have shown they are
capable of cooking at a level you would expect of a qualified chef in a commercial kitchen”, says Glenn Fulcher.
“At MIT on the 23rd of September, I think we`re going to be watching the `unofficial` Junior Masterchef”, says Pip
$6,000 PRIZE PACK: Each winner receives a $2,000 scholarship towards their study of a City & Guilds International Catering Qualification at a City & Guilds approved training centre of their choice and a gift pack from www.vegetables.co.nz and City & Guilds. The winning school receives a $1,000 Bidvest voucher and get to hold the NSSCC trophy for the year.
Industry heavyweights have provided expertise and financial support to establish the National Secondary Schools Culinary
Challenge with the expectation that the final will become a national showcase of up-and-coming young talent who will go
on to make their mark in the NZ food and hospitality industries.
City & Guilds would like to recognise the industry support that has made the National Secondary Schools Culinary Challenge
possible: www.vegetables.co.nz, Bidvest, Poultry Association of NZ and MIT.