Restaurant and Café Magazine | December 2021

December/January 2022 Vol 15 Issue 1

$10.95

editor’snote

TAKING THE BULL BY THE HORNS Tania Walters Publisher tania@reviewmags.com

As we close out what has been another hellish year for the hospitality and foodservice sectors, it is important to look forward, not backwards, though it is hard to believe that the industry will ever truly be the same.

Perhaps that’s not the terrifying prospect it first appears to be, adaptation is an important part of the human ability to survive, and one of the silver linings of the COVID-19 pandemic has been witnessing the incredible agility of the sector to reimagine itself under the harshest conditions.

From fine-dining establishments pivoting their businesses to high-quality takeaway establishments, to the reinvention of

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the clip-on car table for driveup dining. Kiwi hospitality has continuously taken the COVID bull by the horns.

There has also been incredible generosity from businesses, within the sector itself and neighbouring industries, wishing to help each other through these tough times.

We have seen this first-hand with the number of foodservice businesses donating incredible products and services to the Hands Up 4 Hospo Auction for the benefit of local hospitality operators.

The Hands Up 4 Hospo Auction will continue to run until the end of January, with more businesses raising their hands to help and more great items up for grabs.

If you need help with anything for your business, do not hesitate to apply for support form the Hands Up 4 Hospo Fund. It’s

easy to apply, simply fill in the form online. There is no judgement from the Hands Up team and no justification needed from applicants, we just want to help.

The holiday season is going to be tough for many, but most Kiwis are keen to get out and support local businesses, understanding that hospitality is an integral part of New Zealand society, one they perhaps didn’t realise they missed so much until it was almost gone.

Have a safe and happy holiday season from the team at Restaurant & Café magazine, and we’ll see you in the New Year.

tania@reviewmags.com

Dec/Jan 2022

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4 News 8 HAND UP 4 HOSPO Put Your Hands Up for Karma Drinks 9 When you can't go to the Cabaret . . .

12 Foodservice raises its hands for its own 16 Thank you industry leaders for your support 20 Hospitality Training 22 Training the Future of

26 Kiwi Hospitality 24 EIT'S New Plant-Based Programme 30 2021 Nestlé Golden Chef's Hat Awards 34 Meet the Chef

Johnty

Chocolatier

RESTAURANT & CAFÉ SUPPORTS 100% OWNED

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Chairman: Peter Mitchell, peter@reviewmags.com Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Group Managing Editor: Sarah Mitchell, sarah@reviewmags.com Editor: Caitlan Mitchell, caitlan@reviewmags.com Senior Editorial Associate: Sophie Procter, sophie@reviewmags.com Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Graphic Designer: Debby Wei, debby@reviewmags.com

ISSN 2422-9601 (Print) ISSN 2744-5968 (Online) RESTAURANT & CAFÉ: Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland 1050 PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Email: edit@reviewmags.com This magazine is published monthly under license. Please direct all enquiries and correspondence to Review Publishing Co Ltd. This magazine is a platform for the industry and may include content that expresses views and opinions by contributing writers. Content is attributed to the author, and these opinions and the view/s are those of the author/s. They do not necessarily reflect the official policy or position of any other agency, organisation, employer or company. The opinions and material published in this edition are not necessarily those of the publishers unless expressly stated. All material appearing in the magazine, website and social media platforms is copyright and may only be reproduced with the written consent of the publisher. Copyright 2022

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news

Kiwi Brewery Continues Expansion Meet Lou, Wendy’s New Recruitment Tool

Thought to be a first for a Kiwi fast-food outlet, Wendy’s NZ is using new artificial intelligence (AI) technology to streamline its recruitment process.

Chatbot Lou will take jobseekers through the recruitment process, screening candidates, finding the right job and branch, and then scheduling an inperson interview where a human colleague takes over. Read more online

One of New Zealand’s fastest-growing craft breweries is set to increase annual production by over five million litres to meet surging export and local demand. Paul Brown, Deep Creek Brewing co-founder noted that the company has more than doubled in size over the past year and increased the number of export markets to over 10. “Kiwi craft beer is growing in popularity on the world stage, particularly in a number of key Asian markets.”

Read more online

The True Cost of a Cup of Coffee

A cup of coffee isn’t immune to inflation. This is the callout from former café owner and coffee wholesaler Richard Corney. “A lot of places, especially in Auckland and Waikato, have had no income for almost an entire quarter,” Corney explained. “In the New Year, people have to be prepared to pay up to $7.20 for a large flat white, and $20 for a plate of brunch food. If you’re not, I completely understand, but we will see the demise of the hospitality sector.”

Read more online

Taking Kapiti-Famous Coffee Nationwide The Event Solution of the Future is Here

Like many good Kiwi ingenuity stories, TableHub, a digital table centrepiece bringing dynamic content (pre-recorded videos, images, motion graphics) to every seat at the table, bar leaner, catering station, or really any flat surface at your next event, was conceived over a few beers at the pub. Perfect for use at corporate events, conferences, awards nights, gala dinners, product launches and more, TableHub’s applications include anything that engages attendees directly. More than just a centrepiece, TableHub provides layers of value for clients. Read more online

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A desire to deliver a flavour like no other has led Dark Horse Coffee to grow from supplying only one local eatery to stamping its mark on cafes and restaurants across the lower North Island and winning the hearts of coffee lovers across the country.

Now it is partnering with Tall Poppy Real Estate, in a relationship that will see its coffee in the cups of people looking to sell their home throughout New Zealand.

Read more online

Kia ora – vaccine pass required for entry Wear a face covering

Find out more at Covid19.govt.nz

Scan in

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hands up 4 hospo

PUT YOUR HANDS UP FOR KARMA DRINKS!

The Hands Up 4 Hospo Auction has had so much support from within the foodservice sector with many Kiwi businesses and brands jumping on board, donating products, services and spreading the word about this worthy cause.

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ocal company Karma Drinks were thrilled to announce that they would be donating $12,000 to the Hands Up 4 Hospo fund as a result of their recent ‘Hospo Friday’ initiative – a do-gooding take on the überpopular Black Friday.

The Kiwi-owned drinks

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business really did put their Hands Up 4 Hospo on Black Friday (26 November), renaming it #HospoFriday in support of all their great mates in the hospitality industry who have been doing it tough these past few months.

Karma pledged 100 percent of revenue from all sales on KarmaDrinks.co.nz to go towards supporting all of the amazing Kiwis in the hospitality industry, via the Hands Up 4 Hospo fund.

“Karma Drinks was born out of hospitality, with its first ever customer being Kokako Café (now

Postal Service), back in 2012. And New Zealand’s hospitality industry continues to be the foundation of our business, so it seemed only right that we would support them at a time they need it most,” said Simon McLennan, Karma Drinks.

“We’re absolutely thrilled, and can’t thank Karma Drinks enough for their generosity,” expressed Felicity Anne Flack, a part of the Hands Up 4 Hospo team.

“The hospitality industry is really hurting and this donation will go a long way with helping some restaurants and bars get back on their feet.”

WHEN YOU CAN’T GO TO THE CABARET, THE CABARET WILL COME TO YOU!

Many years ago, the legendary Caluzzi Cabaret started life as a humble cafe with two extraordinary staff members, chef ‘Felicia Porget’ and server ‘Courtney Cartier’.

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fter a long shift they would disappear upstairs and come down dressed to the nines and ready for a night on the town. The café regulars asked the girls to do a show for them and

on one fabulous night in 1996 a dinner show was organised and Caluzzi Cabaret was born!

Alas, the global pandemic put a halt to all the fun of this unforgettable dining experience.

Before lockdown restrictions, award-winning Drag Queen Waitresses would be providing outstanding entertainment while a delicious and carefully selected menu was served.

Finally open now for bookings under the Traffic Light System, for the last 15 weeks, the doors at Caluzzi’s have been closed.

But like any smart, snazzy, and fabulous business woman would, the team at Caluzzi’s pivoted their offerings to include Cupcake Deliveries.

During lockdown, Auckland residents could be treated to a delicious six pack of Caluzzi Cupcakes delivered by Kita Mean or Anita Wiglit from RuPaul’s Drag Race Down Under.

The team at Caluzzi put their hands up and generously donated a cupcake delivery to the Hands Up 4 Hospo Auction.

This truly priceless auction item fetched over $400! Money that will go towards fellow hospitality businesses who, just like Caluzzi, have been doing it rough over the last two years.

The long break during lockdown restrictions has not dampened Caluzzi’s spirit, however, particularly its festive spirit, with Christmas bookings now available.

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DESIGNED AND ENGINEERED IN AUSTRALIA TO MEET AUSTRALIAN AND NEW ZEALAND STANDARDS

Airex’s extensive range of refrigeration and display products, exclusive to Stoddart, has been designed and tested in Australia to master the elements of its diverse climate.

Airex’s innovative and sleek line-up will fit seamlessly into any commercial setting, in retail, commercial kitchens, cafés, in either front or back of house applications.

Providing outstanding food safety standards, hygiene and high-quality components, Airex sets a new standard for refrigeration and display within the food service market.

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hands up 4 hospo

FOODSERVICE RAISES ITS HANDS FOR ITS OWN

One of the truly heartening things to see with regards to the Hands Up 4 Hospo Auction is how many businesses within the foodservice sector have been willing to donate items and services to help their peers.

W

hile it is often the front-of-house faces that are thought of when it comes to the hospitality industry, there is a greater, connected sector that has also been struggling quietly behind the scenes – those who supply hospitality businesses.

It is clear to see that the COVID restrictions placed on hospitality businesses around the country have had a ripple effect throughout many neighbouring sectors, yet that ripple effect also works with

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kindness and generosity.

When the Hands Up 4 Hospo Auction was conceived, the idea was that a little donation from many would mean that collectively we could help hospo keep the lights on, and many foodservice businesses heard the call.

Among the many, Searchfield Electrical Ltd, a Kiwi business dedicated to providing top service to all its customers donated $350.00 worth of restaurant vouchers – a donation

that helps the industry two-fold, first through the auction itself, and then when the winners use those vouchers to support local hospitality venues.

For the Kiwis that love crafting their hot drinks at home, Coffex Coffee Roasters, an award-winning coffee company operating in Aotearoa since 2003, donated plunger coffee bricks and delicious Pukka English Breakfast Tea packs.

“Coffex has been part of the New Zealand coffee industry

for almost 20 years, and this is about as tough as we’ve seen it for our customers,” noted Shamsi Power, Coffex’s NZ Manager.

“We were happy to contribute in some small way to the wider hospitality community.”

Granarolo, a leading importer, and wholesaler of over 1,000 products, donated a beautiful iperEspresso coffee machine and food hampers, altogether valued at a whopping $1000.

While specialists in premium outdoor living appliances, Outdoor Concepts, donated an Infratech Slimline 4kw Silver outdoor heater, a hot auction item (no pun intended) valued at $1600.

This is just a small example of the incredible generosity shown by the foodservice sector, a sector that is more than willing to put its hands up to help those in need.

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Open Until January 31st 2022 It's not too late to support the Hands Up $ Hospo Initiative.

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THANK YOU INDUSTRY LE

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EADERS FOR YOUR SUPPORT

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hospofunding

DEVELOPING HOSPITALITY EXCELLENCE Set up in 2011 to advance training in the hospitality sector in New Zealand, the Hospitality Training Trust (HTT) is a registered charity which aims to promote the development of excellence, leadership, talent, and knowledge in the industry.

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o date, the Trust has awarded a range of Grants, initially for projects sponsored by the Hospitality Standard Institute and in 2012 to projects proposed by Service Skills Institute (trading as ServiceIQ). From 2013, applications were invited from other hospitality sector participants.

Last year, the Trusts announced a $1.37 million support package for key industry associations, the package was shared by Hospitality New Zealand, The Restaurant Association of New Zealand, Holiday Parks New Zealand, Tourism Industry Aotearoa, and the New Zealand Chef ’s Association.

“The hospitality sector in New Zealand is under as much pressure as it has ever faced in its history, so this is the industry helping the industry out. The extra funds will enable them to sustain and bolster their services to keep supporting hospitality businesses to survive and recover,” said Trust Chair Bruce Robertson at the time.

From 45 applications, sixteen grants totalling $125,775 have been awarded by the Hospitality Training Trust for 2021.

The department of hospitality and service industries at Ara Institute of Canterbury was granted two grants - one for the Ara Cookery & Bakery

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competitions and one for the High School Teacher Masterclasses.

Each year, Ara hosts a cookery and bakery competition for our students and the Canterbury regional high schools. This year, there were 20 events.

“The grant was used to purchase personalised Ara medals and to assist with student entry fees,” commented Ryan Marshall, Manager Cookery & Bakery.

“The medals were awarded according to World Association of Chefs society guidelines which offers medals with distinction marks out of 100. This meant multiple students could achieve a medal instead of just a first, second and third placing.”

The other grant was for a series of up-skilling workshops to equip secondary school hospitality teachers and students with the specialist knowledge and skills in contemporary food and hospitality trends.

“To inspire through participation at an industry level for learning, including methods to successfully compete in regional competitions.”

The Backpacker Youth and Adventure Tourism Association

(BYATA) was granted $10,000 for its COVID recovery project.

The funding that BYATA received is allowing the association to reinvigorate the project, which focuses on the youth sector and its lifetime value proposition to New Zealand.

“Our focus is to encourage youth to travel to Aotearoa, so that we can entice this high-quality visitor to return again and again, distributing revenue across regions and seasons, while engaging positively with society, embracing our culture, and respecting the environment on each journey,” said Chris Sperring, BYATA Chair.

“Specifically, the funding allows us to engage with other specialist stakeholders who will assist the study by providing data and insight to prove our key assumptions. We are incredibly thankful for this funding.”

Hospitality NZ was awarded two grants, one for Knowledge Hub Compliance Training and another for Revenue Management Modules for the Accommodation Sector.

“The funding we received is allowing us to support hospitality

businesses with a range of training including operational compliance content. Our online platform allows business owners to provide training which is consistent, convenient and highly accessible,” expressed Candace Smith, Knowledge Hub Manager, Hospitality NZ. “We value the Hospitality Training Trusts investment in the industry’s future by funding this training and wish to thank them for entrusting Hospitality New Zealand with this important task and we look forward to bringing this training to the industry.”

The travel industry has been hit hard by the pandemic, and many of the Bed and Breakfast Association’s members have struggled to pay their membership subscriptions - the associations main funding revenue.

“As a membership association, we are not eligible for many of the grants of Government funding available. The funds received from Hospitality Training trust allowed us to fund the update of our Guide to Running a Successful B&B. This guide provides guidance for operators to provide world-class service,” noted Fiona Rollings, Association Secretary.

“We are extremely grateful to Hospitality Training Trust as without their support this project would not have been completed.”

For the New Zealand Sommeliers & Wine Professionals Association (NZSWP), access to a grant from the Hospitality Training Trust enabled the Association to help teams travel to Auckland for the National Final in early August 2021.

“We had teams from Hawkes Bay, Wairarapa, Canterbury and

Central Otago travel to Auckland to compete,” explained Celia Hay, NZSWP Chair.

“We are very grateful to the HTT to support our organisation in this way.”

FULL LIST OF 2021 GRANT RECIPIENTS:

• Bed & Breakfast Association, $4,025, Guide to Running a Successful Bed & Breakfast • NZChefs Association, $12,000, NZChefs Seminar Series -

Food for Thought • NZChefs Association, $6,000, NZ Hospitality Championships 2021 • Young Tourism Export Council, $10,000, Leadership Day 2021 • BYATA ~ Backpacker Youth Adventure Tourism Association, $10,000, BYATA Covid Recovery Project • Hospitality NZ, $10,000, Knowledge Hub Compliance Training, • Hospitality NZ, $15,000,

Revenue Management Modules for Accommodation Sector • DINE, $10,000, DINE Youth Wellington Hospitality Showcase 2021 • Hotel Chathams, $3,750, NZ Wine education on the Chatham Islands • The Learning Lab, $7,500, The Safe Food Refresh Programme • Ara Institute of Canterbury, $2,500, Ara Cookery & Bakery Competition • Ara Institute of Canterbury,

$6,000, Masterclasses for high school teachers • Food Writers New Zealand, $5,000, Food Writers NZ Professional Development Programme 2021 • RANZ, $12,500, Professional Development Roadshow 2021 • RANZ, $8,500, Implementation of podcasting software and new pod-cast library • NZSWP, $3,000, New Zealand Wine Tasting Competition

2022 HOSPITALITY TRAINING TRUST

GRANT APPLICATIONS WILL OPEN IN FEBRUARY 2022

Visit www.hospitalitytrainingtrust.org.nz or email secretary@htt.org.nz December/January 2022

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editor’s note hospotraining

TRAINING THE FUTURE OF KIWI HOSPITALITY

The return on investment (ROI) from training and development of employees is really a no brainer as many studies show, although hospitality businesses tend to forgo proper staff training due to associated costs, training actually accounts for a revenue generator.

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any hospitality workers start in entry-level positions and work their way up into higher level jobs. When a company takes the time to train its people, it is easier to recognise the talent that can be developed for higher management positions.

Training for the hospitality industry is diverse. Basic skills include communication and ways to interact with customers. It also involves teamwork training and diversity training, because the staff is perceived as one unit.

Learning to work together with people from different backgrounds is essential since staff never know what the background of any specific customer will be, yet the customer experience needs to be the same for everyone. It also covers basic health and safety training, a vital aspect to any hospitality business.

According to research, employees say a company’s inhouse training courses make them more likely to stay. Employees show increased satisfaction levels, feel appreciated, have better internal relationships, feel challenged and are more efficient in executing the job.

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Increased Customer Awareness

A Culinary Culture of Learning

The COVID-19 pandemic has increased customer brand awareness, Kiwi consumers want to spend money with businesses they can trust, this is particularly important when it comes to food safety and hygiene.

Customers recognise well trained staff and when employees can anticipate or quickly solve problems, guests are more likely to return.

Creating a culture of learning inspires everyone at every level of a hospitality business.

Apprenticeships are a proven way that businesses can help develop excellent skills and expertise in the workplace while employees build satisfying careers on the job.

Your workplace could be eligible for a wage subsidy through the government’s apprenticeship support programme.

The Apprenticeship Support Programme is a cross-agency government response to help employers retain and bring on new apprentices, including Mana in Mahi participants, while dealing with the effects of COVID-19.

The New COVID Classroom

COVID-19 has also changed the teaching space, virtual classes are the new reality which is proving to be highly beneficial.

Online or digital courses are not only convenient for the student who can access them wherever they are, but it has also been shown that people are more likely to engage in videos instead of reading documents or articles.

People who train online also tend to learn five times more than other people who train through other media, and it is around 50 percent more cost effective for employers.

The Apprenticeship Support Programme is delivered from several government agencies and includes: • the new Apprenticeship Boost, to help employers keep and take on new apprentices in their first two years of training.

• an expansion to MSD’s Mana in Mahi programme to help people who need additional

support to gain long-term work and a formal industry qualification, and better support the employers investing in them.

• support for seven existing Group Training Schemes to help them continue to employ some 1,700 apprentices and trainees.

• the new Regional Apprenticeships Initiative, funded through the Provincial Growth Fund, which will support employers in the regions to take up new apprentices.

Apprenticeship Boost Apprenticeship Boost is a payment to help employers keep and take on new apprentices.

It means apprentices can keep earning and training towards their qualifications as the economy recovers from the impacts of COVID-19. The payment is made directly to employers.

You can get Apprenticeship Boost if your apprentices are: actively training through a transitional Industry Training Organisation (ITO) or a provider training for a New Zealand Apprenticeship or Managed Apprenticeship recognised by the Tertiary Education Commission in their first 24 months of training (this includes any previous apprenticeship enrolment, including any other apprenticeships, with the same transitional ITO or provider).

You can find more information about the Apprentice Support Programme at www. workandincome.govt.nz

Industry Training Solutions ALL SORTS OF COURSES FOR ALL SORTS OF PEOPLE Industry Training Solutions (ITS) provide vital training and courses for those in the hospitality and service sectors, but also the whole community.

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ounded from the view of needing a better level of service and hospitality training in New Zealand, ITS designed a unique style of learning that allows its students to gain practical knowledge in the areas it is teaching. In addition, ITS is determined to focus on the success of all of its students at every level.

ITS is committed to helping local businesses and organisations operate at a high standard - it

builds long-lasting relationships, gaining the trust of business owners and organisations across New Zealand.

The Licence Control Qualification (LCQ) and Comprehensive Food Safety courses are just a couple of offerings that are available through both Correspondence (Digital or paper based) and LIVE Online classes. Their LIVE Online courses are superior, supportive and simply the best - with tutors who are industry experts who bring the subjects alive in a creative, fun way with real stories and experience.

Their Mana Ako Mahi (Pride in Learning and Work) courses, are uniquely crafted packages, which are suitable for workplaces, iwi and community groups. These blended packages allow you to learn at your own pace and upskill from your own home.

LCQ – LICENCE CONTROLLER QUALIFICATION • ITS offers its LCQ qualification through both Digital Correspondence and LIVE Online classes. Students can achieve NZQA Units 4646 -

Demonstrate knowledge of the Sale and Supply of Alcohol Act 2012 and its implications for licensed premises, and 16705 - Demonstrate knowledge of host responsibility requirements as a duty manager of licensed premises.

COMPREHENSIVE FOOD SAFETY

• ITS also offers its Comprehensive Food Safety Course through both Digital Correspondence and LIVE Online classes.

Students will learn about working with and managing the Food Control Plan and can choose to add NZQA unit standards as an optional extra.

After two decades of service, ITS’s vision is very clear. There’s little knowing where the future may take the hospitality and foodservice industry, but Kiwi businesses can know for certain that ITS will continue to deliver on its promise of quality training - training that will bring a definite ROI. After all, knowledge is power.

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hospotraining

EIT’S NEW PLANT-BASED PROGRAMME AIMS TO MEET GROWING DEMAND

EIT is launching an advanced plant-based cookery programme next year to teach skills that meet the growing demand for vegan, vegetarian and plantbased restaurants, and products.

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he EIT Certificate in Plantbased Complex Cooking [Level 4] will focus on crafting excellent, complex dishes solely from plants, providing an advanced repertoire of product knowledge, skills, and recipes.

The part-time programme runs for 25 weeks from Wednesday, 11 May 2022 to Wednesday, 16 November 2022. It will be taught on EIT’s Hawke’s Bay Campus from 5.00pm – 9.00pm, every Wednesday (except during term breaks).

EIT School of Tourism and Hospitality Chef Tutor Earl Zapf, who currently teaches the popular plant-based Level 3 programme

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and has designed this one as well, explained that Level 4 will be a more in depth look at plant-based cooking.

“We will be going deeper into subjects than level 3 and will be teaching students advanced methods and techniques, rather than the basics. We will look at fermentation and preservation techniques, we will make cheese and they will also learn foraging and the use of native ingredients among other things.”

Earl said the new programme next year follows on from the successful implementation of the Level 3 Certificate in Plant-Based Cooking.

“It’s a continuum of the level 3 basically and that has been really good. There were two streams this year and now many of those students will be able to carry on with our new programme.

“At the end of the day, it’s about a gentle nudging towards a more sustainable way of nourishing ourselves.”

The programme will enhance the capability of staff in local cafés and restaurants and interested members of the community as they work through edible plant preparation, complex cooking techniques, plant-based menus, and nutritional features of plants.

Glenn Fulcher, the Head of School for EIT’s School of Tourism and Hospitality, said the new programme is being launched to cater for the changing needs of the local industry.

“Many people are moving to more of a plant-based diet and this programme will provide those in the industry with the skills to offer a variety of meat-free dishes.”

For more details about the Certificate in Plant-based Complex Cooking [Level 4], visit www.eit.ac.nz

N I L A I T C RED EN

M I C RO S G N I T S O FO O D C

L O R EN !

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Stretch your dollar with our new micro-credential in food costings.

Learn to accurately cost food recipes and further develop your skills and knowledge related to food cost control measures in a commercial kitchen.

Throughout this course you will learn to calculate accurate food costs, apply portion and waste control measures and evaluate menu engineering data in order to improve financial efficiency.

The structure of this fully online course includes interactive activities, videos and practice quizzes which you can use to test your knowledge.

Course content highlights include: ▶ Theoretical vs Actual food costs - understanding the cost of your dish verses what your accountant tells you ▶ Maximise the profit potential of your menus ▶ Menu Engineering - manipulate menus to maximise gross profit ▶ Analyse and reduce waste.

Duration: 30 hours of online learning plus an applied project. Self-paced which means you can work through it at times that suit you and your work schedule.

FULL-TIME

• PART-TIME • ONLINE

eit.ac.nz | 0800 22 55 348

Price is $175 NZD for New Zealand Residents.

CONTACT INFO For more information, contact Margaret Skews on: Phone: (06) 830 1133 Email: MSkews@eit.ac.nz Or scan the QR code.

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hospotraining

SERVING UP THE BEST OPPORTUNITIES

Johnty Tatham, Chocolatier and WelTec Hospitality graduate, studied both cookery and bakery before opening his own business.

Johnty

Chocolatier

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ow a renowned chocolatier, Johnty said WelTec paved the path for a successful career in the hospitality industry.

“Although my love for cooking stems back to when I was a kid, I didn’t initially consider a career in hospitality. I have really fond memories of baking with my mum, and it wasn’t until I went flatting that my love for cooking reignited,” he explained.

“I was part way through a fine arts degree when one day my mum took me into WelTec for a look around. I saw everyone furiously chopping veges in their whites and my eyes were on stalks. I knew at that moment it was what I wanted to do.”

From the start, Tatham felt incredibly welcomed at WelTec. “It wasn’t like a university where you just feel like a number – the classes were small and the content was hands-on,” noted Tatham.

“I learned a lot of basic industry knowledge, but one skill that has been invaluable was the art of tempering chocolate.

It’s not as simple as melting chocolate and pouring it into the mould, you must trigger the crystallisation. Tempering isn’t taught in many places in New Zealand and knowing this skill has saved me thousands on tempering machines and added artisanal value to my business.

“There are so many opportunities in the hospitality industry. I truly believe that if you’ve got the passion for it, you should follow it. It could take you to amazing places.”

Lucid Chocolatier Lucid Chocolatier is a small bean to bar chocolate business showcasing Peruvian cacao. It aims to deliver unique chocolate products through considered design, distinctive flavours combinations and attention to detail. Tatham is looking forward to 2022 where he envisions Lucid will stamp its mark as one of the top tier chocolate makers in the country.

Enrol now, visit www.study.ac.nz or talk to an expert about lifechanging qualifications.

0800 935 832 (WelTec) 0800 944 847 (Whitireia)

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Hospitality courses that serve up the

very best opportunities Our huge selection of hospitality study options will help open new doors to your future in this exciting industry.

Choose from cooking, baking, food and beverage service through to business and management – all focused on getting your hospitality career off to a flying start.

Our purpose-built campus delivers a hands-on learning experience to give you the skills you need to be job ready.

Talk to us about a life-changing qualification in Hospitality.

� 0800 944 847 (Whitireia) 0800 935 832 (WelTec)

EnroL now!

Johnty

Chocolatier

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study.ac.nz

Life-changing qualifications

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hospotraining

CREDIT WHERE CREDIT IS DUE

In pre-COVID times, hundreds of hospitality professionals would join battles for the accolade of being the best of the best, pitting their skills against each other in world-class cookery and food and beverage competitions.

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ach year, too, hundreds more young Kiwis do the same thing when keen high school cookery and hospitality students compete in local, regional, and national hospitality contests.

Students and their teachers put huge effort and practice into these endeavours, often in their own time and – until now – with little opportunity to turn that experience into industry-relevant NCEA learning credits.

As the country heads to a post-COVID world and back to some normality, ServiceIQ has made the two hospitality industry competition units standards available to schools.

Students can now be rewarded for their successful work in

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preparing for – and competing in – hospitality contests. Better yet, both these Level 3 standards, and the credits attained, can be put towards many New Zealand Qualifications or Apprenticeships in hospitality.

“Now, every ākonga participating gains, no matter where they place in the competition. The hard mahi they put in is recognised towards NCEA,” noted Doug Pouwhare, ServiceIQ’s General Manager for Talent Supply Transitions and Operations.

“With the availability of the industry competition unit standards, all students who properly prepare, and compete, benefit by gaining 10 NCEA and industry training credits as well as attaining the two standards.

The two-standard package fits perfectly with our suite of school hospitality teaching and Gateway resources, which also strongly integrate with what industry expects and looks for when recruiting.”

While cookery is what you probably think of when ‘hospitality competitions’ are mentioned, the beverage, or front of house

side of the profession is what most people experience, and many competitions include this component too.

“Although the cooking part is strongest in schools, we have created the materials for these unit standards so that they can apply to the full range of culinary arts, giving more schools and students the opportunity to gain skills and knowledge.”

The first of the unit standards is theory-based, while the other is more focused on the preparation for and activity in competition.

Both are worth five credits at Level 3.

“This fantastic new resource for schools is available for order now from ServiceIQ’s online Shop,” continued Pouwhare.

“As a not-for-profit industry training organisation, we have been able to keep the cost of the written assessment documents the same as our other hospitality assessments.

We also know that some schools will not have consent to assess these industry units, so are also offering both units with printed documents and an assessment service of all 10 credits for just $100 per student.”

Schools with consent to assess can buy the assessment documents now from

the ServiceIQ Shop at shop. serviceiq.org.nz/culinaryarts-and-restaurant-servicesintegrated-assessment Schools wanting the full package of two units, assessment documents, and assessment service can contact ServiceIQ’s Schools Advisors for Resources and Development. Their contacts are on the Curriculum Support page at www.serviceiq.org.nz/schools/ support

The unit standards are: • Standard 28106 – Demonstrate knowledge of preparing for a culinary arts and restaurant service competition • Standard 28107 – Prepare, produce, and present a product or service for a culinary arts or restaurant service competition

Bring your passion for hospitality to life in one of our exciting Catering trades in the New Zealand Army. Earn highly regarded catering qualifications and a competitive salary while also developing your skills as a soldier.

December/January 2022

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goldenchef's

Young Chefs Serve Up Some Magic at THE 2021 NESTLÉ GOLDEN CHEF’S HAT AWARDS Congratulations to Samantha Warena who has been awarded a Certificate of Participation in the 2021 Nestlé Golden Chef’s Hat Awards.

R

epresenting the North Island in the grand finals held at the QT Hotel in Queenstown, Samantha battled it out in the virtual competition against ten other top young chefs from across Australia.

Each of the finalists competed simultaneously across their regions in commercial kitchens, with two NZChefs or Australian Culinary Federation expert judges onsite to assess professional practices, presentation and the allimportant test factor. At the same time, the young chefs’ creations were live streamed to a panel of remote judges who calibrated the results.

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Warena’s three-course meal comprised an entrée of cream pumpkin puree seres with black bean and CHEF black Garlic Paste patters with fresh basil, smoked paprika feta and a pistachio and parmesan wafer.

The main was a rosary and mushroom stuffed chicken roulade, serves with duchess sweet potatoes, capsicum and a courgette and raspberry sauce.

To finish, dessert was a no-bake citrus cheesecake with sweet panic crumb, blueberry powers and a rich dark chocolate sauce.

Tightly contested, the 2021 winner was Kimberly Tang from Melbourne, taking out the winner’s crown and AUD$10,000 to further her culinary career.

“We attracted an outstanding level of talent this year,” noted Executive chef and Nestlé Professional head judge Mark Clayton.

“Female chefs dominated in the finalist line-up and an unprecedented five gold medals were awarded.”

Watch the virtual award ceremony below. https://www.youtube.com/ watch?v=Yt5szpfInXo&t=1s

NESTLÉ GOLDEN CHEF’S HAT AWARD 2021 VIDEO CATEGORY WINNERS As part of this year’s entry process, the award gave enthusiastic chefs the option of creating a video to showcase their skills and personality, ahead of the regional finals. There were amazing video submissions from six chefs who have landed themselves a $250 cash equivalent gift card.

AND THE WINNERS ARE… Best Sustainable Approach and Best Presented Plate:

Congratulations SARAH JONES

December/January 2022

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goldenchef's Most Creative Entrée:

Congratulations JOHN MYLOTT

Most Creative Main:

Congratulations JAMIE JACKSON

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Most Creative Dessert:

Congratulations DAY LEELOET

Most Entertaining Video:

Congratulations KAZAN CHAN

December/January 2022

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meet thechef

Shaun Dowling Bosi, Auckland

We sat down with Shaun Dowling, executive chef at authentic Italian restaurant Bossi, opening its doors within Auckland’s iconic The Pacifica tower in May 2022.

D

owling grew up in a large family where he was always ready to help out in the kitchen. His grandmother was a huge influence, and it was her encouragement all those years ago that helped him decide on a career as a chef.

Though Dowling has many professional highlights to his credit, he feels his biggest achievement is the acknowledgement of the industry outside of New Zealand.

Rubbing shoulders with worldrenowned chefs such as Felipe Bronze (Oro), André Mifano (Restaurante Donna), Helena Rizzo (Mani Manioca) and Claude Troisgros (O’Lympe) in Brazil.

“My goal is to launch Bossi and

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grow the restaurant’s reputation to be recognised as one of Auckland’s top restaurants,” said Dowling.

“And a must-visit dining destination for locals and visitors alike.”

Coming home to Aotearoa during COVID-19 after being overseas for 12 years, he was uncertain where his career would lead.

“I heard about the Bossi role and the immersive dining concept. After meeting owner Jenna Carter, who shares the same love of traditional Italian cuisine and culture, my interest piqued.”

The opportunity to helm the kitchen of a flagship Italian restaurant, bar, deli and private dining space within the iconic The Pacifica is a dream role for Dowling.

“Inspiration is everywhere – a plate is a blank canvas to paint with ingredients. My menus are always seasonal, and my thinking is simple: less is more.”

Dowling plans for Bossi to have an inspiring menu of fresh and seasonal dishes that tell a story.

From the moment you enter Bossi, the customer starts their culinary journey to the heart of Italy through authentic food and warm hospitality.

We asked Dowling what his advice to young chefs would be.

“Travel the world and learn more about other cultures. Love what you do and be passionate about your craft.”

COVID-19 has been challenging for everyone.

Trying to stay sane and operate in a restrictive environment called for some out of the box ideas. It challenged Dowling to think about other avenues to make ends meet, which meant an opportunity he hadn’t considered.

“My brainstorm moment during COVID-19 was to offer online cooking classes for corporate companies looking for a team-building activity to keep their staff motivated.”

With the future of the hospitality industry looking uncertain, staffing is challenging.

Many hospitality staff are looking outside the industry to survive, so attracting and retaining staff is a big challenge.

“I am thrilled to be back in New Zealand and extremely excited to open the doors of Bossi and bring a little bit of Italy to Aotearoa.”

meet thedistiller

S

Broken Heart Spirits has both a beautiful and tragic backstory.

Joerg Henkenhaf and Bernd Schnabel formed their friendship around a still and their passion for spirits. The two created a gin, crafted with eleven botanicals and enjoyed with a twist of orange.

adly, Schnabel fell gravely ill and passed away.

As Henkenhaf healed his broken heart after the loss of his dear friend, he decided to share the gin they created with the world and launched Broken Heart Spirits.

For 27 years, Henkenhaf followed his passion as a commercial airline pilot but his childhood among family vineyards always remained in the background.

“Seeing my grandparents and parents work on the vineyards, I was very involved in the alcohol industry from an early age, so it felt only natural to pursue this as a hobby.”

Sustainability is an integral part of Broken Heart Spirits and is one of the main reasons Henkenhaf began pursuing his hobby in New Zealand.

“When I first started spending time in the vineyards in Gibbston Valley, I was shocked at the amount of grapes being discarded.

“In Germany, the old grapes would have been distilled for Grappa, so I collected the used grapes from the vineyards and started making my own Grappa recipes.”

Henkenhaf also helps other wineries in the region with their sustainability practices by distilling their lees product, producing brandy for them to store and then sell further on.

Other ingredients for the gin are sourced as locally as possible, with the quince fruit for the gin and liqueur picked from Henkenhaf ’s own back garden.

Broken Heart Spirit’s recently opened Queenstown’s first boutique gin tasting room, the Gin Garden.

Henkenhaf had wanted to open a dedicated tasting room for quite some time.

“I would get lots of requests for private tastings but have never been able to because the distillery is at my private residence.

“By opening the Gin Garden, I can now cater to those who want to try our spirits, learn

about the distillation process and hear the story behind our products.”

Henkenhaf chose Arthur’s Point because it is a growing area with a large residential population and commercial accommodation.

“There are several hospitality venues in the area but nothing like the Gin Garden, so I feel like we complement the existing businesses and add value to the area.”

The fitout of the Gin Garden was designed mostly by Henkenhaf himself.

“I had a vision in my head and knew exactly what I wanted.”

The most important feature is the private tasting room, he said, which can seat up to 16 people and accommodate groups for dinner or just drinks.

While enjoying his own gin is all well and good, it is the international recognition that is the most rewarding part of his job, said Henkenhaf.

“Winning a Double Gold at the NY Fifty Best and the Best New Zealand London Dry at the World Gin Awards in 2021 was particularly satisfying.

“We also love it when customers email us unprompted with feedback, compliments and stories about their love for our products.”

Broken Heart Spirits launched their first beer this year and with it now in the market, Henkenhaf is focusing on setting up a canning plant in the distillery.

Also coming soon is the release of a Plum Liqueur created by Broken Heart Spirits in collaboration with Annabel Langbein.

Broken Heart Spirits is a small, tight-knit team that works collaboratively in all aspects, from product development, distilling, packaging, labelling, distribution, sales, and marketing.

“We are passionate about what we do and the product we produce.

“I feel this is a key ingredient and one of the reasons we are growing every day.”

December/January 2022

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DON’T MISS OUT!

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Never has a buyer’s guide been more needed than now considering how supply chain has been affected by lockdowns. This is a must-have for industry professionals. Produced annually as the voice of the industry.

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PLAN FOR THE BEST 2022

The Restaurant & Café wall planner is a great starting point to plan your marketing for 2021. It won’t take long to fill up and it will pay dividends throughout the year.

Your starting point is to fill up the calendar with the dates you know about already – i.e. the campaigns and promotions you already do and have proven successful.

With that done make a list of the things you would like to become involved with in the next 12 months – some of them are listed in the calendar and some others are listed below.

Once you have created a list of the events and campaigns you would like to create, then it’s time to add the detail and bring them to life.

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At UNOX we want to give you the tools, support and ideas to help you rise to the challenge of building success.

Challenge us to improve your business.

2021 School terms and holidays: to Sunday 2 May. (at the latest), and ends Friday 16 April. Term 1 School Holidays – Saturday 17 April Term 1 – Starts between Monday 1 February (at the earliest); and Tuesday 9 February July to Sunday 25 July.

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Term 3 – Monday 26 July to Friday 1 October. Terms 3 School Holidays – Saturday until opening date of school the following year).

20 December. Terms 4 School Holidays – 5 or 6 weeks (from school’s closing date Term 4 – Starts Monday 18 October, and ends, for all schools, no later than Monday

SUPPORT

NZ www.hospitalitytrainingtrust.org.nz secretary@htt.org.nz

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GRANT APPLICATIONS WILL OPEN IN FEBRUARY 2021

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Book your Individual Cooking Experience with our qualified Unox chef today!

Gilmours is your one stop shop, we have what you need Sign up to become a member today orders@gilmours.co.nz

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