Home' Hospitality Business : HB SPT 2017 Contents WHEN DID YOU BECOME INTERESTED
My family has photos of me at the age
of three sitting in a cheese box watching
my Dad marsk gateaux at our family
bakery, Heaven’s Bakery in Hawkes
Bay and giving me a small pace of bread
dough to play with which would keep me
entertained for hours. I have so many
memories of begging to go to work with
him and starting at midnight was all a part
of the fun.
HAVE YOU COMPETED BEFORE AND
IF SO HOW DID THIS PREPARE YOU
FOR THIS YEAR’S NZ HOSPITALITY
My competition history started in 2012
when I won Rising Young Baker 2012,
trained by my Grandfather, Graham
Heaven. While still at high school, St Johns
College in Hawkes Bay, I was part of a
team that won Secondary School of the
Year,2015 and I won the Secondary Schools
Student of the year in 2016 and also that
year, I along side my team mate went on
to win the National Secondary Schools
Culinary Challenge. I competed in that
particular event for three years (2014, 2015, 2016).
That same year I competed under Heaven’s bakery and went on
to win the Baking Industry Association of New Zealand open class
live bake-off. All of this experience came into play this year. I took
all of my knowledge of competing and preparing and brought it to
the table. Even with the great results I got, I still learned a lot this
year that I will bring back next year.
DO YOU HAVE A PRACTICE ROUTINE?
I have a very strict routine for practicing, getting up at 6 am,
working from 7am-3:30pm (if there’s no overtime needed) and
competition practice from 3:30pm until late in the night, around
8:30-9pm. The week before the competition it’s more like 11:30pm
to 12:30am to get the dishes just right!
HOW DOES IT FEEL TO WIN JUNIOR PASTRY CHEF OF THE YEAR?
It just adds to the fire! All I want to do now is practice more, learn
more and keep developing myself and my cuisine. It strengthens
my goals and ambitions and makes the path that little bit lighter
on where I want to see myself. My aspirations are very high and I
have a long way to climb to get where I want to be, but its simply
to become one of the top pastry chefs in Australasia and have my
own place where I can display my passion.
WHO IS YOUR MENTOR AT SKYCITY?
I have had a lot of help from all of the chefs at SKYCITY including
Fiona Ruane and Peter Ray in the main kitchen and Lisa Crown
and Christian Lang in the main pastry
kitchen. I have also had help from
Samantha, the head pastry chef at
MASU. And finally, Steven Thompson
who looks after all apprentice chefs
at SKYCITY and helps us with our
assessments and makes sure we are all
on track with our training.
WHY DID YOU CHOOSE THE SKYCITY
APPRENTICE CHEF PROGRAMME?
HOW HAVE YOU FOUND YOUR FIRST
YEAR SO FAR?
I have already learnt so much in the
apprenticeship programme at SKYCITY
and through them I am working on
getting my City and Guild qualification.
The experience that SKYCITY offers is
just unbeatable and the support I have
had, I just couldn’t thank them enough.
DO YOU HAVE A CHEF YOU TRULY
My favourite chef is Grant Achatz from
Alinea, he has been my inspiration along
side a lot of other amazing chefs and
WHICH IS YOUR FAVOURITE KITCHEN EQUIPMENT TO USE?
I really like my sous-vide because of the control I can gain using
HAVE YOU WORKED ELSEWHERE?
I have gained work experience with Gumnut Patisserie in NSW
Australia, one of the top and well known patisserie’s in Australia
and with James Beck at two hat restaurant, Bistromomy. Have
also worked with Chris Mirams at Picnic Patisserie. I worked
under Francky Godinho at St Georges Restaurant, Havelock
North in the pastry section. Franky competed in the New
Zealand culinary team for a number of years and has worked all
over the world.
I would love to take this opportunity to thank all of these chefs
who have put me on this journey that I am on, without them I
wouldn’t be where I am now.
WHAT IS YOUR FAVOURITE PASTRY TO MAKE?
My favourite pastry item to make at the moment is mousse
because of the flexibility with what you can do with it, for example
you can infuse different flavours, smoke it, manipulate texture,
and shape using different moulds and using dry ice and liquid
nitrogen - your only limit is your imagination.
AND FINALLY, WHAT IS YOUR FAVOURITE PASTRY TO EAT?
My favourite pastry item to eat... I have to say my weaknesses are
Danish pastries and croissants. n
Junior Pastry Chef of The Year
A strict routine for practicing pays
dividends for SKYCITY apprentice
chef,19 year old Sam Heaven.
Hospitality Business caught up with the award winning aspiring apprentice chef
at Auckland’s SKYCITY to discover the secret to his success
12 | September 2017 | Hospitality BUSINESS
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