Create & Cook Local Menu by Level 4 chefs
With a menu inspired by local ingredients, our Level 4 chefs prepared a menu to celebrate the conclusion of nearly 9 months of study before they head off on work placements to some of Auckland leading restaurants.
Entreé - Kaimoana broth with clams, mussels, smoked kahawai, rewena bread, whitebait, kawakawa & chervil oil, pickled onions
Main - Deer & dip: Venison, wild “kiwi onion’ puree, salt & pepper kale chips, blackberry, manuka honey, red wine gastrique
Dessert - Pavlova wreath with poached tamarillos, salted macadamia ice cream, caramel, foraged nasturtium flowers
In the kitchen were India, who will go to The French Cafe, Helena to Mr Morris, Liam to Soul Bar & Bistro, Reanna to Alma, Tom to SO Hotel, Sani-Christine to The Lodge Bar, Jude to Baduzzi, Caleb to Movida.
The guests for our luncheon included the students in the October Cookery intakes and Level 4 graduates Alexandr, Terri, formally of Mr Morris and heading to Melbourne in the New Year, Diploma graduates Jiae, now in the cafe business and Han Sen, now Chef de Partie at Poni, Commercial Bay.
We were also joined by careers advisors from Rangitoto College, Auckland Grammar School and In Work.
Many thanks to Franck and the Hospitality students for their seamless service.
Congratulations to the chefs for the wonderful luncheon.