August 2015 Vol 8 Issue 8
Meet the Chef
Reon Hobson (see page 18)
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DUNEDIN TO HOST NEXT CONFERENCE
THE Otago/Southland branch of NZChefs has put its hand up to host the organisation’s next national conference in 2017. At last month’s conference held in Auckland, Invercargill’s Scott Richardson, regional president, said his group would most likely select Dunedin as the venue.
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LAMB DINNER DISASTER
WITH industry leaders and chefs in abundance at this year’s Toque d’Or presentation dinner at the Auckland Museum last month, it was unfortunate that the main course presentation was unacceptable. While the entrée and dessert were excellent, it was disappointing that the kitchen presentation to several hundred-industry specialists met with universal disapproval. Badly prepared rack of lamb served flat and loaded with raw fat saw most of it go back to the kitchen – much to the chagrin of one of the key sponsors of the event, Beef + Lamb.
ALZHEIMER’S COOKING RISK
FRENCH and US researchers have found that large intakes of food cooked at high range temperatures could increase the risk of developing Alzheimer’s disease. Apparently the presence of advanced glycation end products (AGE) can be produced in the body, but also produced when meals are cooked at high temperatures, particularly meats, fish, cheese, vegetables and vegetable oils and this has been linked to the development of Alzheimer’s. p28 (第 28 页)
News Liquor/Beverage News On Trend Baking Feature
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Café Treats Columns Product Watch Book Reviews
CHEF OF THE YEAR AUCKLAND Chef, Himanshu Shaun Tiyagi from Chikos Restaurant took out top honours, winning the Chef of the Year title and the grand prize of the Moffat digital electric convection oven. Himanshu follows in the footsteps of 2014 Chef of the Year winner and fellow Chikos colleague, William Mordido. “They are both so enthusiastic and so passionate about what they do,” said boss, mentor and Chikos Restaurant owner Roberto Manuel. “I am just here to support them and give them the opportunity to grow.” Commis Chef of the Year was awarded to Joelle Snook from Aoraki Polytechnic in what was an extremely close contest amongst competitors.
NEW AT FOODFIRST
MEGA Food Services Ltd has joined up with distributor Foodfirst as an associate member. Mega is the business created by the merger of Sam’s Chicken Ltd and Fukuyama Food Services Ltd back in 2006 and is now a major supplier to the Asian foodservice market. Foodfirst CEO Barry O’Neill said the new member of the organisation offered a unique and valuable addition to the group.
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DEVRO SAUSAGE COMP MEATS SAUSAGE DAY This year, in collaboration with the first National Sausage Day, the annual Devro New Zealand Sausage Competition will be held on October 22. The competition gives New Zealander’s access to more variety, better choice and greater quality sausages, just in time for National Sausage Day, a celebration of a kiwi summer icon. “I never tire of this amazing competition,” said head judge Kerry Tyack. “Every year there are improvements, changes and innovations. There can be no doubt, Kiwis have conquered the art of creating great sausages and I am excited to renew my acquaintance with people who are passionate and knowledgeable about food and their craft in particular.” Previous years have attracted more than 450 entries covering 11
categories. These include traditional beef, traditional pork, poultry, saveloys, cocktails, polony’s, pre-cooked, flavoured, traditional flavoured, rounds, continental fresh, continental ready-toeat and gourmet. Last year’s winner Paddy Kennedy, from Allenton Meat Centre in Ashburton showed off his beef and blue cheese sausage and in winning the competition has helped market their product to customers.
WELLINGTON WINS GLOBAL HIGH TEA EXECUTIVE chef Laurent Loudeac and assistant maitre d’ Camille Furminieux of Hippopotamus restaurant have won the Dilmah Real High Tea Global Challenge in Sri Lanka. The pair competed against 20 teams and 13 other countries culminated from 710 competitors over the last eight years of the competition held nationally in countries around the world.
The winning menu featured duck consommé infused with a Dilmah jubilee tea, and a crepe suzette matched with a tea-infused mocktail. Loudeac also served his signature salmon sashimi with wasabi, pairing this with a single estate Ran Watte tea. A mille feuille, resembling a custard square, was infused with strawberry tea. The menu was titled, “The Meeting of the Senses”.
NEW TESTS FOR COOKERY APPRENTICES
FOLLOWING a number of industry meetings, changes to the current Cookery Apprenticeship programme have been finalised and will come into effect early next year. A new mid and end of apprenticeship assessment of commercial competence is being implemented offering examination by a roving assessment as at present and a new workplace assessor option. The latter scheme involves a qualified workplace assessor for those who would like to more closely involved in managing the progression of their apprentices. ServiceIQ is developing the new Commercial Competence Assessment (CCA) tools and is working closely with the Restaurant Association that will eventually see RANZ conduct the assessment activity nationwide. There will be a requirement for all apprentices enrolled in the NZ Certificate in Cookery Apprenticeship to complete the CCA requirements at both midpoint and at the end of their apprenticeships. The details of the new programme are expected in the next several months but information on training up to be a workplace assessor is now available from elizabeth.parker@serviceiq.org. nz “Our mission is to create an affordable and accessible cookery apprenticeship programme that suits all industry needs and is high in quality outcomes to ensure professional, well-trained chefs for the hospitality industry,” said ServiceIQ CEO Dean Minchington.