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Graduation day for Advanced & Diploma Chefs

On Tuesday 30 March, we were very happy to host a graduation luncheon for the students, families and friends of the Advanced Level 4 programme and Level 5 Diploma Chefs.

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Graduating Diploma cookery chef students: Ying Su with Oliver Hay, Celia Hay, Chef Finn Gybel and Nikesh Sivan, Nathaniel Manabhat, Han Sen, Ji Ae Choi, Oleksii Ivanenko.

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For the NZ Diploma students, this achievement comes after nearly TWO years of chopping, preparing and cooking and many tests and assignments and a bunch of hard work plus some serious determination. And our Diploma Chefs had the privilege of remote cooking through FOUR Lockdowns!

The NZ Advanced Level 4 chefs started in June 2020 and worked through their programme with only three lockdowns and remote cooking. Needless to say, we are delighted to be able to award these qualifications after what can only be described as a roller-coasted period.

The menu included

Gratinated Snapper with mushroom, spinach with Sauce Hollandaise

Pigeon Bay lamb with corn, polenta, baked cherry tomatoes and basil

Crêpe with raspberry parfait and vanilla cream to finish. 

Here are some photos from the luncheon - 

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Celia Hay presenting Ji Ae with her NZ Diploma in Cookery certificate. 

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The graduating NZ Certificate in Cookery Level 4 Advanced Chefs. 

L-R: Michelle Guy, Christopher Murphy, Tamera McClennan, Kim Thinh Do, Laura Scurrah, Jake Black, Edward Chae, Hiroki Uno & Wing Yi (Bianka) Tam

Nikesh 7  Nikesh 8
Celia Hay presenting certificates to Laura and Tamera who have completed their NZ Certificate in Cookery, Advanced course.

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Celia Hay presenting Hiroki with his NZ Certificate in Cookery, Advanced certificate, Hiroki will move on to the Diploma course next month. 

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NZ Certificate in Cookery Level 4, Advanced graduating class of 2021.

The three-course menu was prepared and cooked by our current Certificate in Cookery Advanced students.

Jiae Choi 3  Jiae Choi Dessert 3
Entrée - Gratinated Snapper with mushroom, spinach and Sauce Hollandaise

Newton 4  Newton 5
Pigeon Bay Lamb with corn, polenta, baked cherry tomatoes and basil.

Newton Entree 2  Newton Main 3
Crêpe with raspberry parfait and vanilla cream

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Celia Hay

Celia Hay's fascination of flavoursome food, international cuisines,  fine wine and the art of hospitality led her to establish *Hay's Restaurant* in 1994 and the *New Zealand School of Food and Wine* in 1995 in Christchurch, New Zealand.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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