14 November 2018 — Taste of Auckland is a four-day celebration of the city that starts with a top line-up of chefs, producers, winemakers, brewers and musicians and ends with thousands of happy, satisfied and inspired people.
NZMA students and staff were front and centre at many of the key events, including:
Hentley Farm Restaurant
Working with Head Chef Lachlan Colwill – NZMA students assisted with the creation of 200 venison and quail canapés.
Red Wall 1939
Level 5 Hospitality students Erin Wang and Shan Chang were vital to the Red Wall 1939 dinner service. Renowned chef Kevin Liu launched his Chinese degustation restaurant in the exquisite Parnell Rose Gardens, utilising recipes passed down from his grandfather, the private chef of Chairman Mao for 20 years. Kevin also spent his career working for dignitaries such as the Thatchers’ (British Prime Minister); Clintons’ (United States President); Obamas’ (United States President) and other impressive VIPs.
VIP Hospitality Lounges
Senior NZMA tutor Nick Holland and his team of level 4 and 5 cookery students looked after the VIP hospitality lounges making 5500 canapés over the four days, and assisting with 500 VIP guests, and plated up 150kgs of amazing Puhoi Valley cheese platters and organised a staff barbeque for 200 Taste of Auckland exhibitors and staff. NZMA Cookery students – Kirirape Edwards, Nikita Flutey, Lillian King, Christine Lemalu, Crystal Murray, Sanjeev Kumar, Manjot Singh, Malith Pujitha Gunawardhane and Bernadette Bautista all gained valuable experience.
TopShelf New Zealand
NZMA staff Alison George and Lauren Keay also assisted on the TopShelf New Zealand stand selling high quality dips, tapenades and cheese.
Taste VIP area
NZMA tutor Jo Kimi’s Hospitality Level 5 students set up the VIP area for the dinners on two nights. Some students also assisted in the media launch arena serving canapés.
