Home' Hospitality Business : HB FEB 2017 Contents Joel Miller, a recent graduate of Wintec, flew to Bahrain last month
to cook for a royal family there for the next two years. He can’t
divulge who he’s working for but can reveal he is Chef de Cuisine
for the family, “This is a once in a lifetime opportunity and I
couldn’t be happier,” Joel says. “It will be a huge challenge and that’s
what I love.”
This young gun, aged just 19 years old, has already left behind a
legacy – along with 19 other up and coming chefs, he was asked to
contr ibute a recipe to The New Zealand Chef 4th edition, which is due
for publication later this year and is the bible for cookery students
throughout the country.
Joel was approached about contr ibuting to the book by a for mer
Wintec tutor who taught him dur ing his second year, while he
gained the Waikato Regional WorldSkills Chef title and competed
at the National WorldSkills Chef Competition. And his entry: a very
flavoursome recipe for the Finger Food section – Peking Duck in
Joel enrolled at Wintec in Hamilton in 2013 aged 16 years after
completing his NZCA Levels 1 and 2, “I was super young but I knew
what I wanted to do and I wanted the earliest possible start. I finished
my Diploma in Cookery in 2014 and graduated in 2015. I left Wintec
knowing I did my best, passing both years to the highest possible
standard I could and passing London City & Guilds for both years with
a Distinction Pass.”
And the accolades didn’t stop there; he gained the top award from
London City & Guilds, the Gold Medal of Excellence in Cookery
the only person presented with the honour in the Souther n
Hemisphere in 2014.
Asked whether something in the Waikato water brings out
excellence in Hamilton chefs, Joel believes the Hamilton food scene has
certainly improved, “The quality of food being produced is now ver y
high.There’s a good amount of restaurants now that have been awarded
Chef ’s Hats and one restaurant has two.
“My future seems so bright for me so far, mainly because I’ve always
wanted it to be. I work hard for what I want and believe if you want
something enough, with deter mination and dedication you can achieve
it. I plan to travel the world and work in some of the top restaurants to
gain invaluable exper ience and expertise. Then maybe I’ll come back
to New Zealand and open a place of my own one day. But for now,
I’m well on my way following this dream with this next exciting career
move abroad.” n
STUDENT RECIPES IN THE NEW
ZEALAND CHEF 4TH EDITION
First published in 2002, The New Zealand Chef has become the standard culinary text for students studying
London City & Guilds and/or unit standards qualifications in Aotearoa New Zealand. Authors Lesley
Christensen-Yule and Lindsay Neill have made substantial changes to the 4th edition – including the
addition of student recipes.
As well as updating some recipes, replacing others and aligning the book with qualification changes;
Lindsay Neill says, “Past editions concentrated on celebrity chefs providing recipes to introduce each
chapter.” But for this edition, published and distributed and due for release later this year, Christensen-Yule
had a lightbulb moment – that of asking training providers to recommend recent graduates who’ve shown
enormous talent, including Joel Miller, to supply recipes instead. (See story this page.)
The twenty recent graduates selected include those from the far north, with Chelsea Johnston from the
Culinary Institute in Kerikeri, to the Deep South, with Ella Ritson-Jones from SIT in Invercargill.
9 781442 553231
Lesley Christensen-Yule • Lindsay Neill
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THE NEW ZEALAND
This 4th edition of The New Zealand Chef continues to focus on the need to provide trainee chefs and their
teachers with recipes and cookery methods based on the use of produce that is available locally while
providing in depth information on classical techniques and contemporary styles.
This book is an invaluable guide not just for all trainee chefs but for anyone wanting to improve their
cooking skills. The inclusion of innovative feature recipes by respected and well known New Zealand
chefs adds to the strongly contemporary, local flavour and appeal of this book.
The New Zealand Chef will provide a strong foundation for students studying to achieve qualifications
based on NZQA cookery Unit Standards, or the City and Guilds International Certificate or Diploma in the
‘The New Zealand Chef has gained a dominant place as the textbook for culinary training. This is well-deserved recognition for
a high quality book, one that clearly meets the training needs of today’s aspiring chefs. Now in its third edition, it will no doubt
maintain that status, and continue to meet the needs of the hospitality industry’.
Chief Executive, Hospitality Standards Institute.
‘Learning to become a chef is much more than simply following a recipe, the New Zealand Chef is a text that supports the
fundamentals of cookery blending together classical European, Pacific Rim and our own indigenous ingredients. The latest edition
will ensure that it is a relevant text to support culinary training now and with the development of the New Zealand qualifications
in the future’.
Manager of professional cookery.
Waiariki Institute of Technology.
Member of the TROQ qualification governance board for hospitality.
• Written and designed for easy use with step-by-step
• Extensive cross- referencing provides links to related
information, techniques and recipes.
• Both Māori and French terms are used where
• Standard New Zealand names and descriptions for
• All recipes use readily available local and imported
• Food safety and nutrition information is specifically
linked to the topic of each chapter.
• An extensive glossary, a further reading section,
comprehensive lists of NZQA and City and Guilds
Unit Standards and an index are included for ease
New to this edition
• More in depth information has been included on
classical cookery techniques and styles.
• Contemporary styles are incorporated and explained.
• New and updated recipes including provision for
alternative methods and ingredients.
• New feature recipes have been used throughout.
• Textbook is now in full colour to expand on the
visual guidance provided to students.
• Margin notes have been comprehensively expanded
• All the qualifications for the NZQA and the City and
Guilds have been updated.
• Study Guide that includes questions, exercises and
activities as well as extension material to develop
student understanding is now included on a CD in
the back of the textbook.
THE NEW ZEALAND
Joel Miller, Chef de Cuisine for Bahrain royalty for the next two
years; “I’m a little bit nervous but who wouldn’t be, moving to the
other side of the world at 19 years old.”
Hospitality BUSINESS | Februar y 2017 | 35
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