$ 9.95
September 2014 Vol 7 Issue 9
“The internet has made it easier to learn cooking, but learning generations of customs is more difficult....” television chef Sachie Nomura. (see page 6)
p
4
4 Restaurant Association’s Feast 6 Aussie Culinary Challenge 8 Book Reviews 12 Seafood p13 18 On Trend
20 Training 23 Artisan 25 Cafe 26 QSR 28 Liquor
NEW ZEALAND CHEFS HIT THE BIG TIME WITH BOCUSE D’OR NEW Zealand has been given a wild card entry into arguably the world’s top culinary event, the Bocuse d’Or in France, and the move will put our top chefs firmly on the international scene. Three leading lights on the local culinary scene – John Kelleher (AUT), Martin Harrap (SkyCity) and Murray Dick (WorldChefs) – have been JOHN KELLEHER working on the project for some time and have already formed a charitable trust as the required entry vehicle. Support has also come from the Restaurant Association. The first competition that New
Zealand can enter is not until 2017 because the 2015 version of the twoyearly event is already well under way for next January. And while MARTIN HARRAP New Zealand will have to participate in the Asia Pacific eliminations next year in Japan, it has already been awarded the wild card entry for 2017 as the competition encourages new country members. Participating puts the competing chefs in the forefront of the world culinary scene and will bring major recognition for this country. Already there has been huge interest from the industry
with more than 40 leading chefs registered with the trust. Kelleher, the senior lecturer in Culinary Arts at AUT, is off to France in January to study the 2015 event that also encompasses a huge trade show and the pastry world championships. Obviously a huge fundraising effort will be required to run the New Zealand entry and the background training next year but this is not expected to be an obstacle with strong interest from around the industry. The competition began back in 1987 and is named after French restaurateur Paul MURRAY DICK Bocuse. Every second year, 24 countries participate with a team of one chef and a commis assistant creating elaborate protein dishes of seafood and meat.
THE LATE DR JOHN KRAMER
CULINARIANS OF THE YEAR
THE late Dr John Kramer has been named Culinarian of the Year by the NZ Chefs Association and the Young Culinarian title has been awarded to Troydon Waters of New Plymouth. Dr Kramer died recently after a lengthy career in hospitality. His Doctorate in Culinary Arts was awarded by Massey University. Waters at 25, has been ten years in the industry and has been extremely successful in both local and international competitions. Now the head chef at Mexico, he has previously been named Taranaki-Whanganui Chef of the Year.
PASTRY CHEF HONOURED
EMMA EVANS, ASHLEIGH KERR AND ERIN FENEMOR.
CENTRAL OTAGO POLYTECHNIC WINS CULINARY COMPETITION
OTAGO Polytechnic Cromwell campus students took out supreme title at the prestigious 2014 Nestle Toque d’Or competition. It was a first time win for Otago Polytechnic. Students battled it out against 22 other top culinary students from around the country to claim the title. A panel of 19 judges was led
by culinary figure Paul Jobin. Last year, a team from CPIT claimed the title, notching up the Christchurch training institute’s fourteenth win in the history of the NZ Chefs competition. An innovative use of Nestle Professional products award went to Wellington Institute of Technology.
RUTH REICHL IN NZ RESPECTED American restaurant critic Ruth Reichl addressed a packed audience in Auckland last month. The former New York Times and Los Angeles Times critic says the restaurant scene has changed dramatically since the 1970’s, driven by a demand for sustainable local produce.
YOUNG Auckland pastry chef Jiemin Aw has been honoured by the NZ Chefs Association. At last month’s national meeting, she was awarded the President’s Medal for her outstanding competition record, international achievements and general contribution to the industry. The medal is only occasionally awarded to special industry contributors.
(第 26 页)
26
p