Epsom Girls’ Grammar School takes top honours at national schools’ culinary challenge at MIT

Culinary creations featuring parsnip as the hero vegetable were on the menu at the National Secondary Schools Culinary Challenge hosted recently at MIT’s School of Hospitality in Ōtara.

Seven teams of students from throughout the motu were given ninety minutes to create two dishes dissected and critiqued by a panel of top judges, which included Simon Gault, celebrity chef and owner of Gault’s Deli, Ken O'Connell, chef and owner of Auckland’s Copia Restaurant, and Adrian Brett-Chinnery, national executive chef at Compass Group.

The national cook-off was won by hospitality students Natalia Kuriger and Abby Munro from Epsom Girls Grammar School, supported by teacher Jonathon Low. Prizes included a Moffat oven for their school, gift vouchers and products worth more than $1,500.

The winning dishes featured an entrée of seared scallops over a silky parsnip puree, topped with crispy parsnip chips.

The main dish was a tender chicken roulade filled with goats’ cheese, spinach and pistachios, sitting on a creamy orange kumara puree finished with pickled fennel, lemon beurre blanc and a crispy prosciutto topping.

Second place was awarded to the Wellington Trades’ Academy team of Ethan Poynter and Brodie Higgins, while third place went to Sophie Lyndon and Ellah-Jo Winikerei-King from Napier Girls’ High School.

Craig Lucas, Head of MIT’s School of Hospitality and principal chef lecturer, who managed the competition, says the judging panel was impressed with the professionalism and technical skills of the teams, along with their ability to work together under pressure.

Mr Lucas says participating in the competition gave the students valuable insight into what it’s like to work in a busy kitchen with time constraints and exacting standards.

“MIT was delighted to host the event for the eighth year running,” he says. “This year, we decided to have a fully operational school during the event which allowed us to showcase our facility, students and staff all cohesively teaching and learning.”

Angie Wilson, schools’ liaison officer for the competition, adds, “The national competition takes students out of their comfort zone and lets them show an amazingly creative side of themselves.

“They get to share this experience with students from all around Aotearoa New Zealand, as well as making important connections with key figures from the hospitality industry.”

The winning teams were presented with their awards at a post-event celebration hosted in MIT’s on-campus training restaurant, Dine.

Competing schools included:

Northland - Kamo High School

Auckland - Epsom Girls Grammar School

Hawkes Bay - Napier Girls High School

Whanganui - Whanganui High School

Wellington - Wellington Trades Academy @Weltec

Tasman/Nelson - Papanui High School

Southland – Southland Boys’ High School

The judging panel included:

Kitchen Section
- Ken O'Connell - Chef owner Copia Restaurant, Coach and President Bocuse d’Or NZ 
- Simon Gault - Chef, owner Gault’s Deli 
- William Mordido - Chef, Bocuse d’Or Competitor New Zealand 
- Nancye Pirini - Executive Chef Novatel Auckland International Airport 
- Jeremy Schmid - Chef, Author, Culinary Lecturer AUT

Taste Section
- Renny Aprea - Chief Judge NSSCC 
- Kelda Skelton - Sustainable Foods Food Service 
- Julie North - Vegetables.co.nz 
- Adrian Brett-Chinnery - Compass Group