21 March 2016

Next Gen Short Version

New skills on the menu for young chefs

 

New Zealand’s next generation of Matt Lamberts, Michael Merediths and Nic Watts may have been discovered.

 

The five chefs chosen to take part in the inaugural Ōra King Next Generation mentoring programme have been announced together with their selected mentors. Three South Island and two North Island based chefs aged from 19 to 30 years have made the grade. The Ōra King Next Generation chefs for 2016 are:

 

  • Clement Mathon (30), pastry chef, True South Dining Room, The Rees Hotel & Luxury Apartments, Queenstown – matched to mentor Andrew Brown – Dragons Den, Christchurch.

Clement Mathon, Ora Kng Next Gen

  • Daryl Remaneses (20), junior chef de partie, Baretta, Christchurch – matched to mentor Chetan Pangham, One80 Restaurant, Copthorne Hotel, Wellington.

Daryl Remaneses, Ora King Next Gen

  • Harrison McIntyre (21), apprentice chef, SKYCITY conventions, kitchens and catering, Auckland – matched to mentor Simon Green – Halo Restaurant, Trinity Wharf Hotel, Tauranga.

Harrison McIntyre, Ora King Next Gen

Joelle Snook, Ora King Next Gen

  • Maxime Gnojczak (27), junior sous chef, One80 Restaurant, Copthorne Hotel, Wellington – matched to mentor Darren Johnson, MASU, Auckland.

Maxime Gnojczak, Ora King Next Gen

Ora King Next Gen mentors: Andrew Brown, Chetan Pangam, Darren Johnson, Kevin Hopgood & Simon Green.

Chefs

 

New Zealand King Salmon marketing general manager Jemma McCowan says Ōra King is delighted with the response to the programme.

 

“We were pleased with the competitive field of applicants who expressed their achievements and aspirations well, and as a result, narrowing the applicants down to a final selection was definitely a challenge. It really is exhilarating to see such amazing young talent coming through our restaurants,” Ms McCowan says.

 

“These young chefs have very precise ideas on how they want to develop in the kitchen and are more than able to articulate the industry skills they feel will benefit their careers.

 

“We are well established with our Ōra King Awards which recognise outstanding contributions from experienced chefs working with the brand. The Ōra King Next Generation mentoring programme provides our younger talent with opportunities to learn, develop and shine,” she says.

The aim of the programme is to help the successful applicants develop the necessary know-how to excel in the industry.

 

The Ōra King Next Generation mentoring programme is split into two stages.

  • One week at the allocated mentor’s restaurant between 29 March and 3 May.
  • A one day workshop in Auckland consisting of short modules, with topics covered by mentors and industry experts such as leadership, life balance, provenance, social media, trends and dish inspiration.

 

As part of their applications, the chefs highlighted what they wanted to learn both in the kitchen and as an industry skill and that is being factored into both stages of the programme.

 

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For more information on the Ōra King Next Generation mentoring programme see https://orakingsalmon.co.nz/ora-king-next-generation/

ENDS

 

About Ōra King

Ōra King is a best-of-breed king salmon developed specifically for the food service industry. Ōra King is the result of a commitment to quality founded on a classic breeding programme born in the top of New Zealand’s South Island two decades ago. All of the company’s husbandry and breeding, everything which Ōra King represents, is dedicated to the professional cook. It is the best of the best. Ōra King is to salmon as Wagyu is to beef.

 

About the Ōra King Awards

Ōra King also organises the annual Ōra awards to recognise outstanding contributions from chefs working with the brand. They are awarded in four categories, best Ōra King ambassador (international and domestic), and the best dish (international and domestic).

 

About the Ōra King Chef’s Bursary

Carlita Campbell was the recipient of the inaugural Ōra King Chef’s Bursary Award in 2014 which was created to provide one outstanding up-and-coming chef a taste of the world with the launch of a new Chef’s Bursary. The Bursary will become a bi-annual initiative with the next call for entries in early 2017.

 

Issued for New Zealand King Salmon by Pead PR

Contact:

Jane Torrance, Pead PR, Tel: 0-9-918 5534, Mob: 021 393157, email: jane@peadpr.co.nz

New skills on the menu for young chefs
Date

March 21, 2016

Category

AUS / NZ

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