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The NZ Culinary Fare celebrated The NZ Culinary Fare celebrated The NZ Culinary Fare celebrated The NZ Culinary Fare celebrated it’s 21it’s 21it’s 21it’s 21stststst birthday this year, with an birthday this year, with an birthday this year, with an birthday this year, with an event full of excitement, action, event full of excitement, action, event full of excitement, action, event full of excitement, action, noise and sensation over three noise and sensation over three noise and sensation over three noise and sensation over three days at the end of August.days at the end of August.days at the end of August.days at the end of August.

CCCC ementing itself as one of the longest running and the most

prestigious culinary events on the annual hospitality

calendar, the Fare this year incorporated 57 competitions and

over 7,000 competitors, judges, trade, family, friends and public

supporters. The competitions cover all aspects of hospitality, from

kitchen, front of house, cocktails and barista.

For competitors it is a high pressure decision to compete at these

events but the hospitality industry reaps untold benefits when the

individuals who work in it challenge themselves to push their own

skill levels and passion to greater heights. The NZ Culinary Fare

has been a launching pad for many future hospitality stars and

winning a class in this competition is an impressive addition to

anybody’s CV.

Te Anau chef, Ken O’Connell won the prestigious title of NZ Chef

of the Year at this year’s event, the second time he has achieved

this award and Queenstown chef, Vivian Clarke, from Blanket Bay

Lodge was awarded Pastry Chef of the Year. Other major award

winners included Anja Sunnus from Jet Park Airport Hotel &

Conference Centre who won NZ Commis Chef of the Year and

Sasa Li from AUT University who was awarded the New Zealand

Training Food & Beverage Person of the Year 2013.

Auckland’s North Shore International Academy were also

overjoyed to again win the sought after Training Excellence Award

and Manurewa High School took out the Secondary School

Excellence Award for the second consecutive year.

The Restaurant Association looks forward to continuing to develop

this event and introduce new innovations in 2014 to ensure its

continued support by the industry.

For all your hospitality

equipm

en

t and

sup

plie

s

SOUTHERN

HOSPITALITY

LTD

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DISTINCTION HOTELS DISTINCTION HOTELS DISTINCTION HOTELS DISTINCTION HOTELS CHEF KEN O’CONNELL CHEF KEN O’CONNELL CHEF KEN O’CONNELL CHEF KEN O’CONNELL CHEF OF THE YEAR Southern Region Group Executive Chef, Ken O’Connell of Southern Region Group Executive Chef, Ken O’Connell of Southern Region Group Executive Chef, Ken O’Connell of Southern Region Group Executive Chef, Ken O’Connell of

Distinction Hotels has been awarded the prestigious New Distinction Hotels has been awarded the prestigious New Distinction Hotels has been awarded the prestigious New Distinction Hotels has been awarded the prestigious New

Zealand Chef of the Year title at the 2013 NZ Culinary Fare.Zealand Chef of the Year title at the 2013 NZ Culinary Fare.Zealand Chef of the Year title at the 2013 NZ Culinary Fare.Zealand Chef of the Year title at the 2013 NZ Culinary Fare.

Chef O’Connell

topped a field

of elite chefs

from around

New Zealand.

Based in Te

Anau for the

past year,

Chef

O’Connell is

responsible

for

overseeing

the kitchen

teams based

at the four southern region Distinction Hotels.

His flair for sourcing the freshest ingredients and turning them into

imaginative flavour combinations has boosted Distinction Hotels’

restaurants popularity and reputation. Distinction Hotels Chief

Executive, Duncan Fletcher said “this award speaks volumes for

our top class cuisine which both guests and visitors are able to

appreciate when dining at our restaurants. We are constantly

looking to improve what we are doing as a hotel group and Ken’s

recognition certainly reinforces this search for excellence in all

that we do.”

The culinary event requires competitors to undergo months of

planning and training, something which obviously paid off for

Chef O’Connell, as this is his second time winning the title. “It

means more to me this time, as it cements my skills, knowledge

and ability as a chef. I hope this inspires the young chefs in my

kitchens, that anything is possible with hard work, training and

pushing yourself to be the best.”

Congratulations to the Congratulations to the Congratulations to the Congratulations to the winners of the following winners of the following winners of the following winners of the following major titles at the 2013 major titles at the 2013 major titles at the 2013 major titles at the 2013 NZ Culinary FareNZ Culinary FareNZ Culinary FareNZ Culinary Fare New Zealand Chef of the Year (Sponsored by Moffat Ltd and Southern Hospitality) Ken O’Connell, Distinction Te AnauKen O’Connell, Distinction Te AnauKen O’Connell, Distinction Te AnauKen O’Connell, Distinction Te Anau

New Zealand Pastry Chef of the Year (Sponsored by SKYCITY) Vivian Clarke, Blanket Bay LodgeVivian Clarke, Blanket Bay LodgeVivian Clarke, Blanket Bay LodgeVivian Clarke, Blanket Bay Lodge

New Zealand Commis Chef of the Year (Sponsored by the NZ Chefs Association) Anja Sunnus, Jet Park Airport Hotel & Conference CentreAnja Sunnus, Jet Park Airport Hotel & Conference CentreAnja Sunnus, Jet Park Airport Hotel & Conference CentreAnja Sunnus, Jet Park Airport Hotel & Conference Centre

New Zealand Training Food & Beverage Person of the Year (Sponsored by Restaurant & Catering News) Sasa Li, Auckland University of TechnologySasa Li, Auckland University of TechnologySasa Li, Auckland University of TechnologySasa Li, Auckland University of Technology

Training Excellence Award (Sponsored by Gilmours) North Shore International Academy, AucklandNorth Shore International Academy, AucklandNorth Shore International Academy, AucklandNorth Shore International Academy, Auckland

Secondary Schools Excellence Award (Sponsored by Service IQ) Manurewa High School, AucklandManurewa High School, AucklandManurewa High School, AucklandManurewa High School, Auckland

Training Team of the Year (Sponsored by City and Guilds) NZ Defence Force Defence Catering School, FeildingNZ Defence Force Defence Catering School, FeildingNZ Defence Force Defence Catering School, FeildingNZ Defence Force Defence Catering School, Feilding

New Zealand Bartender of the Year (Sponsored by Hancocks) Sai Charan Hamsala, Hilton AucklandSai Charan Hamsala, Hilton AucklandSai Charan Hamsala, Hilton AucklandSai Charan Hamsala, Hilton Auckland

The ServiceIQ Cookery Modern Apprentice of the Year (Organised by ServiceIQ)

Tamara Johnson, St Heliers Bay Café & Bistro, AucklandTamara Johnson, St Heliers Bay Café & Bistro, AucklandTamara Johnson, St Heliers Bay Café & Bistro, AucklandTamara Johnson, St Heliers Bay Café & Bistro, Auckland

Toque d’Or (Organised by Nestle Professional in association with Vegetables.co.nz, NZ Chefs Association, Beef & Lamb NZ, Akaroa Salmon and The House of Knives) Christchurch Polytechnic Institute of TechnologyChristchurch Polytechnic Institute of TechnologyChristchurch Polytechnic Institute of TechnologyChristchurch Polytechnic Institute of Technology

American Express® American Express® American Express® American Express® is proud

to partner with the Restaurant

Association and promote

upcoming chefs and wait staff coming

into the industry.

We wish all of this year’s participants

and prize winners well with their future

endeavours .

G6 Hygiene G6 Hygiene G6 Hygiene G6 Hygiene congratulates

all the contestants and their

supporters for making the

2013 Culinary Fare

such a great success. It was

fantastic to see competitors from

across the country competing.

It was particularly gratifying to welcome

a number of contestants and industry

personnel to the G6 Hygiene stand,

who showed great interest in the

importance of hygiene awareness and

standards. G6 Hygiene plays an

integral part of a company’s health

and safety commitments in a cost

effective way for businesses to address

this potential problem.

By creating a healthier work

environment G6 Hygiene implements

the awareness of problematic hygiene

issues within the workplace while at the

same time complying with their “duty of

care responsibilities”.

Southern Hospitality Southern Hospitality Southern Hospitality Southern Hospitality

was pleased to once

again be one of the

major equipment

co-sponsors of the New Zealand

Culinary Fare in 2013.

As part of Southern Hospitality’s

support a Chef Shop was set up on site

– providing easy access for those last

minute or forgotten purchases required

for competing.

Goodman Fielder Goodman Fielder Goodman Fielder Goodman Fielder

congratulates all

those who

participated in the 2013 NZ Culinary

Fare. It was a pleasure to meet a

number of you over the three days

while we showcased our Puhoi

Cheeses, Kiwi Bacon Butty's and our

massage chairs!

Our company produces, markets and

delivers iconic brands including

MeadowFresh, Vogel's, Nature's Fresh,

Kiwi and Olivani and we understand

the importance of quality and hard

work.

The hospitality industry is an important

industry for New Zealand. Goodman

Fielder alone has 4,000 foodservice

customers throughout the country and

we enjoyed cheering many of you on.

We understand that a successful

business is not possible without long

term, loyal customers and we thank

you for your support.

The NZ Culinary

Fare continues to

grow in stature and importance within

the foodservice industry in New

Zealand. The commitment from all

stakeholders, the competitors, the

judges, the organisers and sponsors

alike shows the commitment that we all

have in this essential industry. Moffat

have again enjoyed our involvement

with the Salon and have already

committed ourselves to next year.

This year has seen Moffat grow, not

only in New Zealand but in all markets

we supply. Our factory has had a

record production year and after a

long wait we look forward to building

our new factory. The continued support

from all our customers is really

appreciated and we look forward to

catching up with you all soon.

For all your hospitality

equipm

en

t and

sup

plie

s

SOUTHERN

HOSPITALITY

LTD

A WORD FROM OUR PREMIER SPONSORS...A WORD FROM OUR PREMIER SPONSORS...A WORD FROM OUR PREMIER SPONSORS...A WORD FROM OUR PREMIER SPONSORS...

GOLD FOR GOLD FOR GOLD FOR GOLD FOR YOUNG CHEF YOUNG CHEF YOUNG CHEF YOUNG CHEF TamaraTamaraTamaraTamara Johnson from Auckland outshone competitors in Johnson from Auckland outshone competitors in Johnson from Auckland outshone competitors in Johnson from Auckland outshone competitors in

this year’s ServiceIQ Modern Apprentice Chef of the Year this year’s ServiceIQ Modern Apprentice Chef of the Year this year’s ServiceIQ Modern Apprentice Chef of the Year this year’s ServiceIQ Modern Apprentice Chef of the Year

competition, winning the gold medal.competition, winning the gold medal.competition, winning the gold medal.competition, winning the gold medal.

Beating seven other future stars,

Tamara excelled across the board at

menu creation, flavour matching,

technical skills in preparing and

cooking both her dishes, and in

presentation.

Organised by ServiceIQ and held

annually under the watchful gaze

of experienced chef judges from

around New Zealand, eight top

apprentice chefs compete for the

coveted title. Just as sought after

is the trip to the annual

Melbourne Food and Wine

Festival and the opportunity for

associated master classes with

international chefs.

Tamara said she was thrilled to win. “It’s fantastic to have won

against so much tough competition. The support I’ve had throughout

my training and in the lead up to the ServiceIQ Modern Apprentice of

the Year has been amazing, and thanks go to them all.”

ServiceIQ CEO Dean Minchington says, “The skill, dedication and

hard work these young people have demonstrated prove the vibrancy

of the industry. Every one of the finalists in the ServiceIQ Modern

Apprentice Chef of the Year has something in common – what I call

the hospitality gene par excellence. They’re an excellent example of

the passionate and talented young people that New Zealand has.”

Tamara’s winning menu was a main of crispy skinned salmon with

salmon and prawn tortellini, on a celeriac cream, with a prawn and

truffle sabayon and served with buttered swiss brown mushrooms. For

dessert, Tamara created a rhubarb and ginger soufflé, with a

cinnamon and clove spiced cocoa syrup and vanilla crème fraiche.

Runner up this year was Nickolas Han, from Pacific International

Hotel Management School in New Plymouth. Second runner up was

Haven Bellamy, from Trinity Wharf, Tauranga.

COMPETITOR INSIGHT Anja Sunnus, Commis Chef Of The YearAnja Sunnus, Commis Chef Of The YearAnja Sunnus, Commis Chef Of The YearAnja Sunnus, Commis Chef Of The Year

Why did you decide to Why did you decide to Why did you decide to Why did you decide to

participate in the 2013 participate in the 2013 participate in the 2013 participate in the 2013

Culinary Fare?Culinary Fare?Culinary Fare?Culinary Fare?

The Culinary Fare, or any

competition for that

matter, is a great

experience for any chef of

any level. It takes a lot of

courage to enter and

compete. But it is also a

great learning process.

During the preparation

you learn more skills as

well learn how to cope

with the pressure.

Who assisted you with your entries and practice?Who assisted you with your entries and practice?Who assisted you with your entries and practice?Who assisted you with your entries and practice?

All chefs at Jet Park contributed to my practices in one way or

the other. Some were giving me great advice from their past

competition experiences. And I am grateful that I had

Executive Chef, Nancye on my side during that time. She is a

great mentor and I couldn`t have done it without her. She

has been very supportive during that time. She pushes me

always to go the one step further.

What would you do differently next time?What would you do differently next time?What would you do differently next time?What would you do differently next time?

There is always room for improvement. I need to work on my

presentation skills, knife skills, flavour combinations and so

on, but this applies pretty much to any young chef.

What was the most enjoyable aspect of the comps?What was the most enjoyable aspect of the comps?What was the most enjoyable aspect of the comps?What was the most enjoyable aspect of the comps?

When you bring your plate to the judges on time and you

know you did the best as you could. Of course there are

always doubts… And of course it's a great buzz with all the

people cheering for you. You get to know many other chefs,

who start a conversation because they watched you or saw

you at the prize-giving. But the most enjoyable moment this

year for me was when I got announced as the winner.

What are your career goals in hospitality? What are your career goals in hospitality? What are your career goals in hospitality? What are your career goals in hospitality?

I just want to improve my skills, get a bit more into pastry

work and just become the best chef I can be.

Hospitality is an

exciting and

rewarding

career. SKYCITYSKYCITYSKYCITYSKYCITY

wanted to support our employees in

competition and promote the awesome

career opportunities we have across

Food & Beverage, whilst adding a bit

of fun to calm the competitors nerves.

We hope you got your opportunity to

get your photo taken with one of our

Chef and Bartender cardboard cut

outs.

Hospitality Management Consultants Hospitality Management Consultants Hospitality Management Consultants Hospitality Management Consultants ––––

HMCHMCHMCHMC is a hospitality management

provider who have specialised in

providing training around the Licence

Controller Qualification (LCQ) and

Food Hygiene for over 15 years. We

facilitate over convenient training days

during the working week so contact us

on 0800 835 1014 to find out more.

The Telecom Business Telecom Business Telecom Business Telecom Business

HubHubHubHub localised service is

created just for you and

being at the Culinary

Fare meant we were able

to speak to a number of

hospitality based

businesses and learn more about what

your specific industry needs are. It was

a great event and we were really

excited to participate.

The Telecom Business Hub is your one

point of contact for all your business

communication needs. Our job is to

understand your business needs to

tailor the right communication solution.

Your dedicated business expert will

come to your premises for a one-to-

one conversation at a time that’s

convenient to you, give advice to

ensure you get the right solution for

your business.

The 2013 Culinary

Fare is over and in

keeping with tradition,

the judges for this event have been well

catered for by the usual team of willing

and enthusiastic suppliers.

We would like to thank all of the

suppliers for contributing to the judges

room. As we know many of the judges,

assistants and industry professionals

volunteer their time and often these are

very long days. It is great for us to be

able to offer support and be able to

contribute to the success of this event.

The judges room in its current form has

grown from a simple selection of

pastries and sandwiches to continuous

hot cooked fresh food throughout the 3

days. This is not insignificant, numbers

in excess of 100 per day with fresh

baking and breakfast out at 6am,

morning and afternoon tea and buffet

lunches. All in limited facilities.

What we collectively do is very much

appreciated by all and the gratitude

and acknowledgement makes it worth

while.

We would also like to acknowledge the

team who put this all together. Tony

Gunby of Barker’s, Justin Rimmer of

The Pastryhouse, Dennis Bone,

Gemma Jex-Blake of Verkerks, Kylie

Bearda of Farrah Wraps, Pina and

Kiriana who pitched in to help.

CONTRIBUTORS: : : : Barker Fruit Processors Ltd,

LHF – Food by Chefs, Verkerks, Moffat, The

Pastryhouse, Inghams – Waitoa Free Range

Chicken, Pave Brands, Farrah Wraps, Leader

Products, Bidvest Fresh, French Bakery,

Delmaine, Goodman Fielder, Florentines,

Genoese, Sanitarium, Unilever, Western

Milling, EasiYo Foodservice, Zealfresh, New

Zealand King Salmon, Fresh To Go, The

French Bakery, Watties, Tatua, Ellerslie

Convention Centre

Again our thanks to all who contributed. RACHEL DICKMAN, BARKER FRUIT

PROCESSORS LTD AND MARK MARTIN, LHF.

ALSO AT THE FARE...ALSO AT THE FARE...ALSO AT THE FARE...ALSO AT THE FARE...

These are the businesses that support our event….These are the businesses that support our event….These are the businesses that support our event….These are the businesses that support our event….

PREMIER SPONSOR

PREMIER SPONSOR

PREMIER SPONSOR

PREMIER SPONSOR

PREMIER SPONSOR

CERVENA