Ms Toni Jackson

Trio's First Culinary Competition Doubles As Trial-run For Nationals

Nearly one hundred NorthTec Hospitality students and another 50 or so competitors from around the region were taken to their limits and beyond during the fifth annual Northland Salon Culinaire held at NorthTec on May 15 and 16.

Initiated by Northland Chefs back in 2007, the Northland Salon Culinaire has quickly become a key fixture in the region's Industry calendar that according to Northland Salon Culinaire Director, Hughie Blues, is the crme dela crme of culinary competition for the region. It features the very best emerging talent in Northland's hospitality industry with 30 competitions over two days.

Amongst the NorthTec competitors on Sunday, were National Certificate in Hospitality Level 4 students Toni Jackson-Bradley, Reuben Huata-Birch and National Diploma in Hospitality operational management student Fellen Edwards. They were using the regional final, as a dry-run for the national competition torq D'or, that they have been selected to take part in at the National Culinary Fare at Auckland's ASB Leisure Centre on July 18. Entry to the torq D'or is by invitation only.

Mr Blues, who co-owns the Waikokopu Cafe on the Treaty Grounds at Waitangi, and also tutors Catering Services at NorthTec, said it had been some time since Northland had a representative at torq D'or commenting, "it is an awesome coup to have two teams from Northland going, with winning bringing much kudos to those who succeed."

He noted Toni, Reuben, and Fellen would be heading to The National Culinary Fare with the intention to do well and to put NorthTec's hospitality programme on the radar which was a fantastic opportunity for them.

"It is the competition where you have to step it up and pull off the best you can, because that is what it takes to win it."

Mr Blues sits on the national executive of the New Zealand Chefs Association, and has been a senior judge in other competitions.

The three students said after their trial-run on Sunday, a few more practices would be needed before Torq D'or, but they were generally pleased with their showing in the Nestle Professional Training Team of the Year event. This competition, gives two chefs and a front of house member 3hrs 15 minutes to cook and serve six portions of food consisting of an entree, a main, and dessert, using specific ingredients like the Beef Sirloin used for the main.

Mr Blues commented the requirements of that class team event were 'tweaked' for the three students to fit what they will face at nationals to offer an indication of where the team was at. Some work was to be done, but there was promise there, Mr Blues noted.

Sassy Miss Toni: Strawberry Fields Forever

Dances in the rain, sings in the shower (still); collects stationeries, stickers, useless mementos (yes, I'm stuck in that phase); laughs at the silliest jokes and relays the corniest ones, gets drunk soonest on beer than vodka; wets a pillow with nary a sound (with tears); cries at the sappiest movies and poignant realities; looks at the brighter side always, sees the proverbial glass half-full; believes in miracles; fraudulence is a pet peeve, easily forgives; keeps no record of wrongs, naively expects adversaries to do the same; gullibility rating is a perfect ten - a good target for April Fool's day, a swindler's favorite victim; can laugh and cry at the same time, sanity unquestioned...... above all, a drifter with a backpack-ful of dreams.

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