9 minute read
Industry Competitions
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CULTIVATING CREATIVITY THROUGH COMPETITION
Industry competitions shine the spotlight on the hospitality and foodservice sectors, and after a hellish year for the industry, highlighting the exceptional young hospitality talent we have in this country is one way to help propel the industry forward.
Competitions are a great way for junior staff to gain experience, for example young or trainee chefs in a professional kitchen are often only responsible for a few individual components of a dish, but competitions force them to prepare the entire dish themselves or even an entire multi-course menu.
Industry competitions showcase creativity, often you will find no two entries alike and many competitors steer away from classics, opting instead to put their own unique twist on a dish. For those competing it is a chance to be exposed to new and different ideas that they can take back to the establishments they work in. Hospitality is about continually learning, and competitions are the perfect way for young talent to show off their acquired skills.
Competitions also bring the industry together, something that is particularly needed in our new COVID reality. The world of hospitality is fast-paced and intense, often involving double shifts, long days, and late nights. Competitions are the perfect place for everyone in the industry to come together and celebrate how brilliant the sector truly is.
Our industry works incredibly hard, and this year has been more challenging than most, so it’s important we take time out to recognise our achievements. Now more than ever we need to focus on celebrating great people and excellent businesses through the awards platforms,” noted Restaurant Association of New Zealand CEO, Marisa Bidois.
“Competitions are a great way to stretch the skills of our workforce. They give us a chance to push ourselves to acquire new skills, hone the ones we have and learn from others. They also enhance the creativity in the industry by giving our professionals a chance to try out new creative ideas free from the constraints of the commercial realities of the business environment.”
A competition doesn’t need to be large or international to make waves either, local competitions are a great breeding ground for unique dish ideas, new flavour combinations, and innovative ways to use local ingredients. Latte Art competitions show off the skills of the barista who is usually hidden behind the coffee machine and bar tending competitions allow cocktail artists to delve into what they’re passionate about.
New Zealand has some great competitions coming up this year so get the team involved, they are a fun way to put your establishment and talented staff in the spotlight.
The hunt is on for talented young chefs who can represent New Zealand in this year’s trans-Tasman Nestlé Golden Chef’s Hat Award. Last year Sam Heaven from Auckland took out the top spot in Australia’s longestrunning culinary competition, which hit New Zealand shores for the first time in its 55 years history.
The Nestlé Golden Chef’s Hat Award exists to support emerging culinary talent by offering the next generation of chefs a platform to experience new experiences and advance their culinary careers.
This year’s Award will retain individual-chef entry and video submissions. Regional and final cookoffs are back, with prizes at every stage. Twelve grand finalist chefs will be selected from across Australia and New Zealand to compete in the ultimate culinary showdown at Fine Food Australia in Sydney. One winner will take out the top award - Golden Chef of the Year – along with a generous $10KAUD cash prize.
LEWISHAM AWARDS 2021
After being forced to cancel last year’s awards due to the COVID pandemic, the Lewisham Foundation is excited to host the 2021 annual Lewisham Awards at the Cordis Hotel.
The event will be a sell-out with amazing entertainment, food stations and quenching beverages.
Nominations are now open; nineteen awards are to be won and you decide who the hospitality stars are raising the bar yet again. Let’s recognise the highflyers of our industry that go the extra mile.
The Lewisham Awards are an annual event organised by a dedicated committee of industry professionals with the support of industry suppliers and businesses.
VITASOY ESPRESS YOURSELF LATTE ART CHALLENGE
Are you the next Latte Lichtenstein or Piccolo Picasso? If your flat white is smooth as silk, you could be in to win a share of $10,000 at the Vitasoy Espress Yourself Latte Art Challenge.
The Vitasoy Espress Yourself Latte Art Challenge is a nationwide competition taking place right now on the Espress Yourself Instagram. Each month, talented baristas battle it out online by sharing their best latte art skills that fit within a monthly theme. The top barista each month takes home $250 to celebrate their talents.
The top three entrants will be invited in October to compete live in Auckland to take out the 2021 Vitasoy Espress Yourself Latte Art Challenge crown.
BAKELS NEW ZEALAND SUPREME PIE AWARDS
Established in 1996 to help the baking industry to keep on improving and innovating, the Bakels Supreme Pie Awards has now grown to around 600 entries and has become one of New Zealand’s most popular and prestigious food competitions.
Online registrations open on the 1st of May, in July judging takes place at Bakels. Experienced baking industry experts are joined by a celebrity judge to blind judge pies in 12 categories.
Gold medal winners from 11 of the 12 categories are then in contention for the Supreme Award. Presentations and celebrations take place a week after the judging day at an Awards night where all finalists are invited to attend.
THE GREAT NEW ZEALAND TOASTIE TAKEOVER
In September last year, good old-fashioned comfort food reigned supreme in the Great New Zealand Toastie Takeover competition with a small Dunedin eatery and its supremely delicious meatloaf creation taking top honours.
Romeo Dowling-Mitchell of Hungry Hobos officially laid claim to the best toasted sandwich in the land with his “Bat out of Hell” entry.
The 2020 Toastie Takeover was a tasty treat amid a year of disaster and disruption. Stay tuned for information about this year’s Toastie Takeover and your eatery could be the next toasted sandwich superstar.
INSPIRE+ NEW ZEALAND ARTISAN AWARDS
The Inspire+ New Zealand Artisan Awards has given New Zealand food and beverage producers an opportunity to showcase product innovation.
The team at Inspire+ New Zealand Artisan Awards are proud to provide a platform for emerging and established businesses to bring their products to be recognised and help to grow their business in foodservice and retail.
Established by SupermarketNews magazine and Restaurant & Café magazine, the New Zealand Artisan Awards were set up to support artisan producers and showcase innovative products.
The annual awards programme has a long history of success for participants who display exceptional creativity and potential.
HEAVEN’S BEST
Sam Heaven is a rising Kiwi culinary star, at only 23 years of age he is employed at Park Hyatt Auckland where he works in events for VIP clients. Over the last few years Heaven has been expanding his experience through (and winning) industry competitions.
Heaven has put himself up against the best throughout New Zealand and the World, in both cookery, bakery and patisserie.
Using the skills from these industries he was able to take out the Baking Industry Association of New Zealand open class Live Bake Off at the age of 18 and won the New Zealand Baker of the Year in 2018.
In 2019 he was selected to represent New Zealand in Cookery at the World Skills competition in Russia. Last year he was named Under 25 Chef of the Year for New Zealand and Australia, and this year was named the 1st and only Young Beef + Lamb New Zealand Ambassador. He has definitely been busy.
Heaven grew up in an awardwinning family-owned bakery that his father runs, established by his grandfather in 1974, so it was natural he would end up in the hospitality industry.
“I really wanted to make my own path, however, and didn’t want to give anyone any reason to say I’m only good because of my family history. So, when I went into cheffing it gave me a chance to carve out my own path, take the passion that was passed down to me and create my own career,” Heaven expressed.
Mentors are important in any profession and for Heaven, his father is a valuable one, albeit a strict one.
“He has put the perfectionist in me and taught me that it doesn’t matter if you’re making a fruit tart or cooking wagyu you do it right and you do it perfect every time.”
Heaven’s current mentor is his sous chef at Park Hyatt - with Michelin experience in Ireland, the advice he has given is about consistency every time, every plate the same.
“Recently, because of the opportunity from Beef + Lamb NZ, I have been able to talk to Phil Clark from Phil’s Kitchen who has been great to talk to about what I need to do to get myself to the next level in my career. The knowledge and insights into Michelin have been and eye opener and just fuelled the flame. I know I want to be in the best kitchens in the world, cooking with the best.”
Heaven is a self-confessed ‘super competitive person’, he even battles it out with his partner on pastry in the restaurant, competing with her on who can Rocher sorbet the best.
“Having the opportunity to go up against the best from Australia and New Zealand in the Nestlé Golden Chef’s Hat competition was no different, and to come out on top was a great honour!
I am so grateful to represent New Zealand and be a part of such a fantastic competition. Plus, it was even better for New Zealand to take out the title in the first year we were invited to participate.”
Heaven also has the honour of being the first Beef + Lamb NZ Young Ambassador Chef, joining current Ambassador Chefs Tejas Nikam, Paddock to Plate Waikato; Phil Clark, Phil’s Kitchen; Jack Crosti, Mela and Norka Mella Munoz, Mangapapa Hotel.
“I’m looking so forward to learning more about where our meat comes from and how I can better support good farming practices from a chef’s point of view.”
Heaven enjoys industry competitions as it gives him a chance to see where he sits among chefs his own age and see where he needs to improve.
He also likes meeting like-minded people that are pushing to be the best, just like he is. Heaven’s advice to other young chefs is the same advice he is getting from his older peers: Don’t worry about money, worry about learning.
“Learn from the best and take your time, there is no rush to be head chef. Myself, I’m in no rush to get to head chef, it will come when I know I’m ready and when it does, I want to be the best and compete with the best people and restaurants out there.”
