$10 Chef Bursary - Ora King Salmon NZ

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.
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).

Issued for New Zealand King Salmon by Pead PR

Jane Torrance

P: 09 918 5534

M: 021 393157

E:jane@peadpr.co.nz

Ōra King is set to give one of New Zealand’s up-and-coming chefs a taste of the world with
the launch of a new Chef’s Bursary.

From the sushi masters of Japan, to the Michelin star maestros of Europe, one talented chef
will travel to a culinary destination of his or her choice thanks to the $10,000 scholarship
offered by the award-winning salmon brand.

Ōra King general manager food services and marketing Jemma McCowan says the time is
right to nurture young Kiwi chefs on the global stage.

“Food and its provenance have never before had a higher profile in New Zealand. We’re
delighted Ōra King has been adopted with such passion by a wide range of leading chefs
and restaurants.

“Our talented Kiwi chefs already have a great reputation amongst their international peers,
and overseas experience plays a vital part in achieving the highest standards. Now we want
to support the next generation of culinary talent to reach similar levels.

“To that end we think it’s important to provide them with the opportunity to develop their
expertise and experience overseas, inspired by our Ōra King network internationally,” Ms
McCowan says.

To help raise the profile of the winning chef, he or she will get the opportunity to write about
the experience in an online blog. Additional findings will be compiled into a special report to
be released to supporters of the Ōra King brand.

“It’s vital for any great chef to actively seek out different food flavours, tastes and techniques
and what better way to do this than by experiencing them first-hand,” Ms McCowan says.

“We’re very much looking forward to embracing the Bursary recipient’s learnings and dishes
on return to New Zealand.”

From today, chefs can request an information pack outlining full details and how to apply by
emailing bursary@orakingsalmon.co.nz.

Applicants need to submit a proposal outlining where they want to visit, the itinerary content,
and why. A letter of recommendation from their head chefs or mentors must also be
included.

Applications close on Friday, February 28 with the winner announced in mid-March and
travel set to take place soon after.

Entries will be judged by some of New Zealand’s culinary industry leaders including Cuisine
editor Sarah Nicholson, president of NZ Guild of Food Writers Trudi Nelson, Restaurant
Association of New Zealand CEO Marisa Bidois and Ōra King’s Jemma McCowan.