THE SPOILS: The winning team from the Culinary Institute of New Zealand Chelsea Johnson (left), Daniel Alzate Echeverri, Tracy Todd and tutor Mat Fulton - weighed down with their prizes.
THE SPOILS: The winning team from the Culinary Institute of New Zealand Chelsea Johnson (left), Daniel Alzate Echeverri, Tracy Todd and tutor Mat Fulton - weighed down with their prizes.
A trio of trainee chefs from Kerikeri took the top prize in one of the country's most prestigious hospitality contests on Sunday.
The Culinary Institute of New Zealand students won the City and Guilds New Zealand Team Skills competition in Auckland after going head-to-head with trainee chefs and service stafffrom six other training establishments and hotels around the country.
Each team had to cook and serve six plates of a three-course meal to the judging panel and guests, chefs Chelsea Johnston and Tracy Todd, and front of house Daniel Alzate Echeverri, scoring the most points overall in kitchen work, tasting and service.
Head judge Mark Wylie said the Culinary Institute team stood out for their innovation and professionalism.
"Their dishes were innovative and contemporary, and were to such an impressive standard that they could have been served in a top restaurant," he said.
The institute's head tutor, Jon Sefton, said it was great to see his team recognised for their hard work.
"We've been training since March, practising over and over again, tweaking and refining, and we pulled a lot of late nights. The team have been hugely enthusiastic and dedicated," he said.
The team's prize package was worth more than $7000, each member taking home $1000, cookware and culinary products. The institute also received a swag of prizes.
MASTER CLASS: Chelsea Johnson and Tracy Todd at work on their entree.
The winning meal was:
Entree: Puhoi Valley Kaipara wash rind cheese with beetroot, filo and herb olive oil. Main: roasted cervena venison wrapped in tamarillo with smoked potato, savoy cabbage, baby carrots, rocket puree and jus (matched with Marsden Estate Tempranillo 2014). Dessert: Peanut creme with sour dough cocoa soil, dark chocolate, black currant and raspberry caviar, berry foam and gel.
