Media release from Crowne Plaza Queenstown
13 August 2009
New cookery project promotes life skills in local youths
Twelve Queenstown youth have been chosen to take part in a cookery project that will introduce them to the hospitality
industry with a view to building a career in hospitality.
‘Beyond the Basics – in the Kitchen’ is a six week project initiated by community youth worker Bella Higgins from Summit
Youth Workers. The project is designed to help youth integrate with the community and to offer them a career pathway
into the hospitality industry. Bella, with the support of Crowne Plaza and threesixty chef Phil Ryan, has attracted some
of Queenstown’s finest chefs from 5 Queenstown restaurants to donate time to teach the participants.
The project will run every Tuesday starting on August 18, with a different dish produced each week under the watchful
eye of a different chef. In week six, the participants will take part in the Final Challenge to produce the recipes
learned. The recipes will be created and taught over the programme by Executive Chefs from Gibbston Valley Winery, Wine
House Kitchen, Pier 19 and threesixty restaurant.
Aside from the valuable exposure these young people will receive into working in a real kitchen environment, the
participants will have the opportunity to be rewarded for their efforts. The major award is a professional cookery
course from Otago Polytechnic and other support has been provided for the program from a long list of local business
including Southern Hospitality, Fresh Connection and Terrace Distributors.
The youth taking part have been selected from 35 applications through a process that involved Bella, and Wakatipu High
School Principal Linda Cooper and her faculty.
“We were delighted with the response from interested youth and are very excited about getting the project underway,”
says Bella. “We’ve been overwhelmed by the willingness of the chefs and restaurants to support the project, as well as
many other local businesses, and extremely grateful for the generous donation of the major prize from Otago Polytech.”
threesixty head chef Phil Ryan will oversee the project which will run from the kitchen at Crowne Plaza Queenstown, and
his restaurant will host the final challenge.
“We are thrilled to be able to particulate in this program and feel very strongly that these young people will come away
with some excellent life skills, exposure to the hospitality industry and of course the chance to win some prizes and
recognition.”
Chefs from threesixty, Pier 19, Gibbston Valley restaurant, Winehouse Kitchen restaurant and Hattaway consultancy will
work with the participants. The final challenge will be judged according to categories including General Kitchen Skills,
Presentation and Taste.
ENDS