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Dining out sales top $11.7 billion

The latest Restaurant Association Hospitality Report reveals how the hospitality industry has continued to grow nationwide, with the restaurant and café sector recording the highest growth at 5.2 per cent.

In 2019 New Zealand’s hospitality sector achieved record sales of over $11.7 billion (year end March 2019). This represents sales growth of 4.2 per cent over the previous year, which follows two years of significant growth (3.6 per cent from 2017-2019 and 8.2 per cent from 2016-2017).

Sales growth carried across the industry, excluding the clubs sector, with restaurants and cafes recording the highest sales increase. Over half of every dollar spent dining out is spent at a restaurant or café, which has almost 51 per cent market share.

Annual sales for this dominant sector grew 5.1 per cent in 2019, which in dollar terms translates to an increase over the year previous of $290 million. Pubs, taverns and bars also realised annual sales growth of 4.9 per cent (an increase of $79 million) and catering services grew by 4.5 per cent ($39.7 million). Takeaway / food to go sales growth has led the industry over the past 3 years but that growth slowed in 2019. This sector achieved a 2.6 per cent annual sales increase in 2019.

BREAKDOWN BY REGION

Consumer spending is highest in Auckland, Wellington and Canterbury. These three regions all have annual sales of more than $1 billion per annum. The Waikato region has also seen sales growth of 31 per cent over the past 5 years and now records annual sales of almost $900 million, reaching closer to achieving the $1 billion threshold.

Regionally, the largest percentage sales increases from 2018 – 2019 were in Kaikoura (up 21.2 per cent in 2019), Taranaki (up 10.8 per cent), and the Nelson region (up 10.3 per cent). All regions across the country recorded sales growth, with Canterbury (excluding Kaikoura) recording the smallest growth for the year (up 1.3 per cent).

From 2017–2018, the hospitality industry grew by 2300 employees to reach 133,100. In line with MBIE projections, this represents growth of 1.8 per cent. This is the smallest industry employment growth since 2013 (when growth was 1.7 per cent), no doubt impacted by the challenges operators have finding skilled staff.

KEY CHALLENGES

The rate of growth in hospitality over the past five years has been impressive and the industry is booming. However, to offer stability in a period of rapid growth it is important that the industry has the foundations to manage its challenges to remove any barriers and maximise opportunities for success.

Hospitality business owners cite the lack of skilled employees, managing wage costs, government legislation and compliance, building and maintaining sales volume and managing the tax burden as their five biggest challenges.

This competition for skilled employees has the potential to drive wage rises in some regions, although operators also look for creative ways to retain employees to ensure their labour costs are kept under control. Wages continue to rise beyond customers’ expectation of price rises and that’s a challenge and balancing act that hospitality business owners face.

We are looking at some significant Government policy changes in the coming 12-18 months, covering employment, immigration, education and more. This is affecting business confidence in our sector, which lists Government legislation and compliance as the fourth top challenge.

“The hospitality industry has performed exceptionally well over recent years in light of economic uncertainty, legislation changes, rising costs and increased compliance obligations.” Says Marisa Bidois, CEO of the Restaurant Association

“For business owners there are challenges to achieving profitability, as the volume of new businesses sees consumer spend split across more operations. However, the industry is in a stable position, continuing to grow in sales, outlet and employee numbers. Hospitality operators are by nature optimistic and hospitality will continue to serve up opportunities for success for those operators offering a consistent product that resonates with their customers.”

DINER INSIGHTS

The Restaurant Association’s 2019 Great Dining Out Survey gives an insight to the eating out habits of the New Zealand consumer. Responses were collated from around 1,000 customers, who revealed that eating out isn’t just for special occasions any more. Our busy lifestyles are encouraging consumers to turn away from their kitchens at mealtimes, where instead restaurants and cafes are having a critical role in feeding us regularly.

  • 45 per cent of the dining out survey respondents eat out 1-3 times per week.
  • Dinner and lunch are the meals that respondents most commonly eat away from home.
  • 48 per cent say their most frequent dining out occasion is for causal dinner dining.
  • Dining out over the daytime is also popular, with 28 per cent of the survey respondents saying they dine out for lunch most frequently.
  • While 44 per cent of diners like to choose somewhere that they have been before and they know is good, 35 per cent want to try something new, and choosing a place that they have never been to before is important.
  • If you want to deliver a memorable dining out experience, great food is the most important factor for diners, closely followed by great service. Good value for money is again also important.
  • When dining experiences are memorable for the wrong reasons, poor service is the top ranked issue. Long waiting times also rankle, along with poor value for money and dirty plates or cutlery.
  • When it comes to food to go, 42 per cent indicate that they order food to take away (pick up or home delivery) 1-3 times per week, with 38 per cent restricting takeout to once or twice per month.

The post Dining out sales top $11.7 billion appeared first on Hospitality Business.

Chef Phil Clark wins International ‘Best Ōra King Dish’ Award

Sustainability , a topical theme for the 2019 ‘Best Ōra King Dish’ Awards, has revealed its line-up of international winners during an official awards ceremony at Spy Valley, Marlborough Sounds.

Kiwi chef, Phil Clark, renowned for his successful career in some of Auckland’s must prestigious restaurants, Sidart and Merediths, and at London’s three Michelin-starred restaurants Tom Aikens, Arbutus and Wild Honey, was awarded the coveted food industry accolade for his dish ‘Ocean, Seabed, Land and Rivers’.

Phil’s impressive interpretation embraced the theme ‘Sustain’, featuring an edible ‘plastic bag washed up on the seashore’ from fish stock jelly filled with Ōra king caviar to demonstrate the importance of taking care of our oceans, seabed, land and rivers by reducing the use of plastic.

Phil says; “I’ve drawn inspiration from my own sustainability stories and experience living on a small island surrounded by water. Every individual and industry has a responsibility to implement sustainable practices, so I welcomed the challenge to think critically about how to tell my sustainability journey through this dish.”

Finalists from around the world flew to New Zealand for the annual celebration, now in its seventh year. The Ōra King Awards (The Ōra’s) is one of the most prestigious events on the culinary calendar, this year’s theme ‘Sustain’ challenged chefs to create a dish using Ōra King salmon worthy of the coveted accolade that represented how they approach sustainability in their restaurants.

“We all have a responsibility to live more sustainably,” says NZKS CEO Grant Rosewarne. “Our annual Ōra King Awards provide a platform to engage our global community of chefs, who are running restaurants at the highest level, and who have a real ability to make an impact on our food system. The sustainability stories we received from this year’s record-breaking number of entrants was truly inspiring and affirmation that our chef-partners are motivated to be an agent of change with us.”

“Our team at Ōra King has been so inspired by the moving sustainable stories submitted by this year’s chefs, that we will collate the best entries into a coffee table book featuring sustainable food stories, to be published later this year.”

The award winning line-up of internationally acclaimed chefs includes:

  • The winner of the Best Ōra King Dish Australia: Joachim Lim, MPD Steak Kitchen, Victoria
  • The winner of the Best Ōra King Dish North America: Vincenzo Loseto, Eleven Madison Park, New York
  • The winner of the Best Ōra King Dish Japan: Yasuhiro Tsuji, Arc-en-ciel Luxe Mariage Nagoya

The award ceremony caps a tour of New Zealand curated by Ōra King, during which chefs visit the hatchery in Te Waikoropupu Springs, sea farms in the Marlborough Sounds, and private tour of New Zealand King Salmon’s facilities in Nelson, NZ.

The post Chef Phil Clark wins International ‘Best Ōra King Dish’ Award appeared first on Hospitality Business.

Meatstock returns for 2020

There’s no denying New Zealand loves its music and barbecue, so Meatstock Auckland is back again in its fourth instalment of excessive meat and rockin’ blues. The sell-out festival will be returning to its NZ home, the ASB Showground, on February 15-16, 2020.

Meatstock will host some of the juiciest names in the music and BBQ scene. The 2020 headliner are the legendary roots rockers, Katchafire, who are sure to get the crowd pumping and when it comes to big time barbecue masters, get ready to welcome back favourite personality Big Moe Cason, new to Meatstock American pitmaster, Mike Johnson and “Queen of Fire”, Paula Labaki.

Big Moe who has now competed in over 250 competitions across the United States, will be hosting the popular Texan BBQ Masterclasses. Always up for a fan pic, you won’t miss his smiling face wandering through the festival over the weekend.

Festival Directors are excited to welcome Mike Johnson to the line up, heralding from St. Louis’ Sugarfire Smoke House, an award-winning restaurant, with thirteen locations (and counting). Not only has Sugarfire continuously won the title of best barbecue in St. Louis, but Mike himself has also taken home trophies at the 2014, 2015 and 2018 Memphis in May World Championships, plus 3rd in the 2015 World Food Championship for Bacon. This man knows his meat.

Queen Paula, is one of the first pitmasters in Brazil, and is now a house-hold name having been a consultant on the Brazilian Masterchef and being part of the jury in the TV show, BBQ Brazil.  A vivacious personality, Paula will certainly inspire fire in the New Zealand barbecue scene.

Over 50 teams from across New Zealand and counting will be battling it out at the fourth Meatstock NZ Barbecue Wars for $15,000 in cash and prizes and more importantly to be crowned the best barbecuers in the land. And our favourite butchers are back, going head to head to win NZ’s best in the biz.

What is sure to be a hit is the inaugural NZ Sausage Sizzle Throwdown! Professionals (yes, there are competitive rankings) will go up against anyone to compete for $1,500.00 cash and a multitude of prizes.

The 2-day line-up also includes Texas Pete’s BBQ Showdown with 4 of the best teams in NZ, Rod + Custom Rumble, free rides for the kids, barbecue expo, live art, refreshments by Liberty Brewing and Jack Daniels, plus more. For more information go to : https://meatstock.com.au/.

The post Meatstock returns for 2020 appeared first on Hospitality Business.

Top chef sought by ICS

International Culinary Studio has kicked off a nationwide search for New Zealand’s most influential chef.

The launch tied in with International Chefs Day on October 20. This is a global celebration of the profession, which takes place on the same day every year. It is also used as an opportunity to raise awareness of becoming a chef as a career option, and a reminder to pass on knowledge and culinary skills to the next generation of chefs with a sense of pride and commitment to the future.

The name of New Zealand’s most influential chef will be revealed in January 2020. The individual will be presented with a commemorative plaque and cash to donate to a charity of their choice. There are no rules or guidelines, other than that they must work or have worked as a chef. The individual can be from the past or present (the plaque and donation will be provided to their family if it is the latter).

“New Zealand has an incredibly strong heritage of cuisine with so many talented, innovative Kiwi chefs making a name for themselves both here and overseas. With International Chefs Day  this month, we thought it would be the perfect time to shine a light on some of those individuals,” explains Cheryl Nesbitt, founder of International Culinary Studio.

“It’ll be really interesting to see who people think has been the most influential chef of all time. They could be head chef at a fine dining restaurant or perhaps they are out there cooking the best street food you’ve ever tasted. We just want to know who has made the most important impact, in the opinion of New Zealanders. Hopefully, we’ll be able to run this search every year as the results are sure to shift a bit – as new chefs come up through the ranks and make their own mark on the culinary landscape, for example.”

Kiwis can nominate the person they think should be named New Zealand’s most influential chef of all time at surveymonkey.com/NZChef2019. Every participant will be given the chance to win $250 in restaurant vouchers. A winner will be drawn from those that have left their contact details at the end of January.

A proudly New Zealand based culinary school, International Culinary Studio was the first blended learning culinary school in the world to offer professional qualifications online to students anywhere in the world. From their kitchens at home, school or at work.

The post Top chef sought by ICS appeared first on Hospitality Business.

New Zealand Food Safety Summit

Join us in December for the New Zealand Food Safety Summit, where you’ll have an amazing opportunity to engage in meaningful dialogue with a line-up of international, and domestic experts and hear from some of the most influential players in the food industry. We’ll also launch the New Zealand Food Safety Strategy.

Event details

  • Tuesday 10 December 2019
  • Grand Millennium Hotel, Auckland

Themes

Ensure New Zealand’s world-class food safety system remains robust in responding to future challenges

Proactively support consumers to feel confident making choices about food

Lead new thinking in international forums to expand our international influence

Be an intelligence-led business that strengthens this country’s food future

Speakers

Hon Damien O’Connor (Minister for Food Safety)

Ray Smith (Director-General, Ministry for Primary Industries)

Bryan Wilson (Deputy Director-General, Head of New Zealand Food Safety)

Dr Amy Kircher (Director, Food Protection and Defense Institute, University of Minnesota)

Mike Lee (Founder, The Future Market)

Dr Tim Jackson (Vice President, Food Safety, Regulatory and Social Compliance, Driscoll’s)

Kelli Brett (Editor/Co-Director, Cuisine Magazine)

Ray McVinnie (Food Writer)
Sue Chetwin (Chief Executive, Consumer New Zealand)

Dan Craig (Founder, Eat Crawlers)

Niki Bezzant (Food Writer)

 

Earlybird tickets are now available for $300+GST.

  1. Don’t miss out, register now!

www.foodsafety.govt.nz/summit

Registration includes breakfast (8:00am) and networking drinks (5:30pm).

This event is hosted by New Zealand Food Safety

 

 

The post New Zealand Food Safety Summit appeared first on Hospitality Business.

Tantalus wins 2019 Supreme Hospitality New Zealand Award

 

The finest Kiwi hospitality venues have been recognised at Hospitality New Zealand’s 22st annual Awards for Excellence gala dinner, held in Napier, with over 300 attendees from all around the country.

Hospitality New Zealand’s Acting Chief Executive Julie White, said “The judges all agreed that the standard was exceptionally high this year – not only from the winners, but the finalists as well.”

An intensive judging process by a panel of independent industry professionals considered many aspects of the finalists’ businesses. These included staff training and human resources, customer service, food and beverage offerings, marketing and promotional activities, and the demonstration of business growth.

The 2019 Supreme Award winner was Tantaulus Estate, Waiheke Island, who also picked up the Best Restaurant Award sponsored by Hospitality Business magazine. Since winning Best Destination Venue in the same awards event last year, the judges said, “the venue is simply a level above anything else we’ve experienced. Everything is polished”

“This year’s Supreme winner epitomised excellence in all areas of their business. The owners have developed a wonderful product and the team they’ve put together to manage the delivery, is exceptional and deserves to be scored at the highest level. While the restaurant isn’t trying to position itself as a 5-star destination, they certainly provide a full 5-star experience,” according to the judges.

The Hospitality New Zealand Awards for Excellence proudly honour the achievements of the hardworking, talented and competitive people who make hospitality and accommodation throughout New Zealand exceptional and memorable.

The full list of winners is as follows:

Supreme Winner – Tantalus Estate, Waiheke Island

Best Hotel – Bolton Hotel, Wellington

Best Motel – The St James, Hanmer Springs  (2nd year in a row)

Best Country Hotel – Cardrona Hotel, Wanaka (2nd year in a row)

Best Café – Neo Café & Eatery, Wellington

Best Bar – D4 on Featherston, Wellington

Best Neighbourhood Bar and Eatery – No. 4 Bar & Restaurant, Christchurch

Best Restaurant – Tantalus Estate, Waiheke Island

Best Luxury Accommodation – Wharekauhau Country Estate, Featherston

Excellence in Gaming – Hennessy’s Irish Bar, Rotorua

Best Redeveloped F&B – Top Hut Bar & Bistro, Twizel

Best Redeveloped Hotel – QT Hotel, Wellington

Best Environmental/Sustainable Business – Hobbiton, Matamata

Best New Business – Food & Beverage – White + Wong’s, Queenstown

Excellence in Host Responsibility – Functionmaster, Wellington (2nd year in a row)

Excellence in Training and Staff Development – The Trusts, Auckland

Excellence in Marketing – QT Hotel, Wellington

Best Destination Venue – Fiordland Lodge, Ta Anau

People’s Choice – Duke of Marlborough Hotel, Russell

The post Tantalus wins 2019 Supreme Hospitality New Zealand Award appeared first on Hospitality Business.

Rising Stars Awards celebrate excellence

Seven of New Zealand’s best and brightest individuals working in the hospitality and accommodation sectors have been recognised for their hard work at the 2019 Hospitality New Zealand Rising Stars Awards.

Members of the New Zealand hospitality community  gathered at the Masonic Art Deco Hotel in Napier on tonight to celebrate the future of New Zealand’s hospitality sector.

The Rising Star Awards, covering every aspect of hospitality and accommodation, are a chance for managers and mentors to acknowledge their exceptional staff by nominating them into the Rising Star Awards.

Hospitality New Zealand Acting Chief Executive Julie White says, “These awards, now in their third year, are our way of giving our up and coming industry leaders some well-deserved recognition.” Through initiatives like the Rising Stars Awards, we aim to promote within the hospitality industry a spirit of striving for excellence and foster a culture of celebrating achievements.”

The Emerging Accommodation Professional award was won by Sam von Hartitzsch, a Duty Manager at Rydges Wellington. Since joining the Hotel in June 2017, Sam’s incredible commitment defines his career so far. According to the Judges, his strong leadership, ability to make things happen, a clear idea of how he wants to make his mark, as well as his commitment to the Hospitality sector as a career, have identified Sam as the “Ultimate Hospitality Pro”.

The Unsung Hero category was awarded to Amy Farquharson, Head Housekeeper at Larnock Castle, Dunedin. Judges say, “Amy is a super-duper undercover manager and an unofficial regional ambassador too.” Giving much in her role, Amy is also gaining: “Hospitality is a great industry for learning, meeting people and exploring the world. With constant opportunities to progress and diverse options to find your strengths, I find it truly rewarding.”

The Up and Coming Barista award went to Jasmine McDermott, venue manager and head barista at Burger Boy, Auckland. “When I saw how much my mum loved her coffee, I wanted to be part of something like that: “If you want to make others happy and be part of a fun industry, this is it,” she says. According to the Judges, “The Hospitality and Barista industries need more people like Jasmine; people who have a continual drive for improvement.”

Up and Coming Duty Manager was won by Melanie Campbell from The Riverhead, at Riverhead in Auckland. As a single mum, Melanie started in Hospitality three years ago and is keen to gain all the experience she can and grow herself as a leader. Grateful for her supportive family and employers, and growing in confidence in a friendly, family environment, she says the people you meet in Hospitality is a highlight for her.

Based in Invercargill, Industry Café’s owner and head chef Mark Heffer was named the winner of the Up and Coming Entrepreneur category. Mark bought Industry Café  in July last year and is no stranger to awards. He was head chef at The Batch when it won HNZ Best Café and the Supreme Award for Excellence in Staff Training and Development in 2013. Mark says: “Hospitality is a great way to express yourself. You can be creative, try out your own ideas, and there are masses of opportunities.” The Judges say, “He’s rocking.”

Tarsh Versey, Function Co-ordinator, Zenders Café and Venue Waikato, took out the Up and Coming Front of House award. Leaving school at 15, Tarsh found her niche early on, studying F&B at Wintec and quickly reached the top 5% in class. “It’s important to follow your own dreams,” she says. Tarsh then discovered a passion for event management alongside F&B and has combined both skill sets with her role at Zenders. “Hospo is fast paced, different every day and has loads of opportunities,” she says.

Madison Grace, winner of the Up and Coming Chef category, is Chef de Partie at the Bolton Hotel, Wellington. A keen baker at 10 years old and starting work in a restaurant by 14, Madison realised early on the joy you can bring to people through food. Inspired by her Nan, she loves working in a well-structured kitchen for inspirational people; learning their styles and developing her own aesthetic and hopes to one day open her own restaurant.

The Judges describe Up and Coming Bartender winner Glori Karika from Emersons Taproom and Restaurant in Dunedin as a, “Leader on the floor and the go to person”, who aspires next to become a manager. Inspired by her barista mum, and taking a Beer Sommeliers course, she’s now working in a state-of-the-art brewery that couldn’t be more passionate about its craft. Keen to be a manager, the Judges say her future’s “looking bright.”

The post Rising Stars Awards celebrate excellence appeared first on Hospitality Business.

Hamilton based home kitchen breaks down barriers

Home Kitchen is a refugee-led social enterprise showcasing the food of Hamilton’s vibrant refugee population.
Manager Tania Jones launched Home Kitchen after volunteering in one of Greece’s largest refugee camps. Upon her return to Hamilton, she saw a need to provide meaningful work opportunities and a sense of belonging to the city’s large refugee population through the platform of hospitality. Originally partnering with local café Yalla Yalla they launched a pop-up restaurant; cooking classes at Wintec, a catering service and there’s even talk of a food truck.

She says Home Kitchen’s particular focus is on food as a vehicle towards community engagement, connection and the breaking down of social and cultural barriers.

“In our own society, it’s surprising how much people feel disconnected. Our pop-up restaurants and these classes connect people in a way that other settings wouldn’t. Food is a universal language.

“The classes provide a platform for our people to talk to guests about their settlement journey, their origin country, food and culture.”

Chefs Taj Hussaini and Nikbhat Danish are impressed that people are paying to come and learn about their food.

It’s Nikbhat’s first formal employment in New Zealand and Taj is saving up for a house. At the moment, it’s casual hours but the goal is to have the opportunity of long term employment.

They’ve had 120 people through the Afghan cooking classes so far and there’s plans for Burmese and Congolese classes later in the year. Cooking classes support the organisations’ key goals, cultural inclusivity and highlighting the refugee journey, all through storytelling.

“Their confidence has grown immensely and their ability to speak in front of a group despite initial hesitations around their limited English, food really is a universal language,” says Tania.

“Wintec has been incredibly supportive, even in terms of providing advice and guidance in the hospitality industry.

“Our partnership has allowed us to launch our vision with access to high quality kitchenware and the perfect set up for classes.”

Hospitality Team Manager, Peter Radojkovich says it was a no-brainer when it came to offering up Wintec’s facilities for their cooking classes.

“These people have been through a lot already and they arrive in New Zealand on the back foot and need a hand up. They don’t have connections in the community like already established charities.

“Using cookery as a vehicle to gain long-term and meaningful employment in the long run was something we wanted to support.”

Peter adds it’s not about making a profit but rather actively offering a space for specific community causes that align with Wintec’s values to use the facilities.

“Whether it’s refugees or our young budding chefs we just want to see people gain skills and confidence in themselves and their cooking.”

Diversity has always been a focus for Wintec with a large international student population. In the cookery school alone, close to 40 percent of students are international.

“Our international students get a lot of support and we’ve now implemented a one hour language tutorial per week to help with the language of cookery, which has in the past been quite a struggle.”

“Hospitality has always been a diverse industry and New Zealanders are now much more open to new and exciting ethnic foods,” says Peter.

“These days there’s so much about celebrities and cooking but to have the refugees themselves teaching the classes that’s so authentic, they’re doing it themselves.”

This story was written by Wintec Postgraduate Communication student, Esther Burnett.

The post Hamilton based home kitchen breaks down barriers appeared first on Hospitality Business.

Taco Bell heads to Lynmall

Taco Bell is about to open its first restaurant in New Zealand. After months of speculation and hype as to where and when it will open, the world’s largest Mexican-inspired quick-service restaurant brand has confirmed it will reside in The Brickworks at LynnMall.

“We’re thrilled to reveal Taco Bell will be opening its doors in Auckland, early November,” says Clark Wilson, General Manager Taco Bell NZ.

“We’ve seen an overwhelming response from Kiwi fans keen to tuck into Taco Bell’s menu; Crunchy Tacos, Burritos and Nacho Fries and trust us, it’s been hard to keep quiet so we are very pleased to say the wait is almost over”.

Kiwi Property’s GM – Asset Management, Linda Trainer says they’re delighted New Zealand’s first taste of Taco Bell will be landing at The Brickworks and opening with a party day.

“It’s great to have such an iconic global brand coming to our shores and we’re delighted they chose LynnMall as their local home. Since opening four years ago, The Brickworks continues to attract a great selection of restaurants. The arrival of Taco Bell brings a new and exciting experience to complement our fantastic West Auckland hospitality scene”.

New Zealand Taco Bell fans can keep tabs on all of the updates including the November launch via @tacobellnz on Facebook and Instagram. Or take your taco passion one step further and join the team at Taco Bell – they’re hiring now at www.tacobelljobs.co.nz.

The post Taco Bell heads to Lynmall appeared first on Hospitality Business.

School students support children with cancer

 

Auckland hospitality and cookery school Ignite Colleges has joined forces with a group of Auckland high schools to raise money for Kiwi kids with cancer.

Year 12 and 13 students from Mt Albert Grammar School, Papakura High School, Lynfield College, Tangaroa College and De La Salle High School cooked up a storm at Ignite Colleges in Manukau, creating a feast for 85 guests, and raising more than $8000 for the Child Cancer Foundation.

Anna Irvine, Child Cancer Foundation’s Business Development Manager Northern Region says the foundation is  thrilled to be the recipient charity for the inaugural High School Hospitality Dinner.

“It was incredibly special to have students preparing this dinner to raise funds for  children affected by cancer. This event was unique and a wonderful opportunity to showcase students’ skills alongside showing their willingness to help others.”

Several budding chefs from each high school were selected, motivated by a passion for cooking and a strong desire to contribute in meaningful ways to their communities.

Says former chef and De La Salle High School teacher Aaron Dsouza, “I use hospitality as a vehicle not only to train students to prepare them for the industry, but also to build and develop their leadership potential. These students have come to learn the true meaning of hospitality, and the scope and impact it has on others – not only from a service aspect but also a charitable perspective.”

When Ignite Colleges General Manager Jasbir Kaur was approached to join the initiative she didn’t hesitate to accept.

Says Kaur: “We have state-of-the-art kitchens and event facilities as well as skilled hospitality and cookery students who are keen to give back to the community. We were delighted to be able to host and participate in an event that supports such a worthy cause”.

Guests were treated to a three-course dinner including innovative dishes such as five spice roast duck and vegetable rice paper wraps, and slow roasted horopito chicken breast stuffed with pancetta and buffalo mozzarella. The dishes were technical and gave students the opportunity to demonstrate their culinary prowess.

In addition to providing table service and assistance with the cooking, Ignite students brewed their own beer, which was served on the night.

“As well as raising money for children with cancer and their families, this event provides a fantastic platform for budding young chefs to get a taste of life in the hospitality industry,” says Kaur.

The post School students support children with cancer appeared first on Hospitality Business.

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