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Newsletter: September 2022

September Greetings, 

Like so many of you, I too have managed to sneak a quick trip overseas and have enjoyed the refreshing freedom and luxury of international travel. Five days on beach and walking in the Noosa National Park was a welcome tonic. Getting to know more about Australia's native trees, especially the eucalyptus family of which we have so many in NZ, was a bonus. Scroll down to read more.

In our Sommelier World, we have been privileged to send three talented sommeliers to attend a 2-day Training Bootcamp Workshop in Kuala Lumpur, full of wine & beverage tastings, tips of professional service and exceptional networking opportunities. Angela Allan of Culprit Restaurant and a past student of NZSFW, Suraj GC of the Park Hyatt and Jessica Wood of Noble Rot Wine Bar in Wellington have had the most amazing experience.

They are pictured below with Saiko Tamura-Soga of the Japan Sommelier Association and ASI Vice President for Asia-Oceania. 

New part time classes

We are delighted that our Head Chef Finn Gybel has put together a Sausage-Making class for those sausage-lovers out there. Jinnie Choi has a created a handmade dumpling class. Both classes are on Saturdays. Scroll down for the links.

Hospo Employee Crisis

We are actively working with international agents and colleges to promote work and study options in New Zealand. Slowly, Working Holiday Visa people are headed our way. Please encourage your own network to think of New Zealand as many young people from many countries can apply online for a working holiday visa for 12 months or more depending on their home country.

Chef Qualification Recognition of Prior Learning

We will shortly have a 2 week certification programme available for internationally trained chefs to gain NZQA Level 4 Certificate in Cookery if they have over 2000 industry hours. Please email us directly if you know someone who may be interested in this pathway.

Ngā mihi,

Beyond the magnificent beaches of Noosa and the Sunshine coast

Noosa National Park

Beyond the magnificent beaches of Noosa and the Sunshine Coast, you can also discover remnants of ancient rainforests dominated by numerous species of eucalyptus otherwise known as gum trees.

Here are some of the highlights that I found during day walks in the Noosa National Park, Mt Coolum and at the Kondalilla Falls as guest of friend, Matira Taikato. There was also time for delicious food and fine Australian Wines.

Read the full story here

Certificate in Cookery, Advanced (Level 4)


The Advanced Certificate in Cookery consists of two semesters. Semester One covers the Certificate in Cookery, Foundation, and Semester Two builds on these foundation skills. Speed, accuracy, and consistency are characteristics that you will develop. As your confidence grows you learn to correct mistakes, adjust seasoning and enjoy experimenting with flavors.

Starts 18 October 2022 or 21 February 2023. 

Certificate in New Zealand Wine (Foundation)

Join us from anywhere in New Zealand to learn about New Zealand wines. Delivered by Celia Hay, this NZQA Micro-Credential consists of 4 online interactive sessions, wine tastings, and more. 

  • Online: 14, 17 Nov; 21, 23 Nov 2022 (Mon, Thurs, Wed, 5pm - 8pm)
  • In-person: 19, 20 Dec 2022 (Mon & Tues, 9am - 3.30pm)

Working Holiday New Zealand: Hospitality Skills

Over 4 weeks, explore New Zealand's Food & Beverage Experience through a series of interactive workshops to enhance your knowledge and skills:

  • Learn about New Zealand's rich coffee culture and how to make espresso beverages
  • Develop practical customer service and communication skills
  • Understand New Zealand alcohol and food safety regulations
  • Discover New Zealand wines, their regions, innovative cocktails, artisan beers and local brews.
  • Get ready to work...

Runs over 4 weeks
Starts: 3 Oct 2022, 7 Nov 2022, 9 Jan 2023 and 13 Feb 2023

Learn more

Certificate in Baking & Patisserie (Micro-Credential)

Learn fundamental baking and patisserie techniques required to prepare a range of classic cakes, pastries, desserts and breads. Planning the progression of baking tasks enables systematic preparation in the kitchen with satisfying results.

10 Weeks: Wed & Thurs evenings 3:30pm - 8pm

  • 5 October - 8 December 2022

Barista Part Two

Building on skills taught in Barista Part 1, this course focuses on speed and incorporates different styles of milk including soy, oat, and almond.

Over two additional sessions, you will learn to work at speed as a barista, master additional practical techniques and introduction to Latte Art

Pre-requisite: Barista Part One
Wed & Thur: 5pm - 8pm

2, 3 Nov 2022 or 14, 15 Dec 2022
Sign up

Other WSET courses

WSET Level 1 Award in Wines - Learn the language of wine, and become comfortable with aromas, flavors, structural characteristics, and more!
Mon, Tue: 17, 18, 25 Oct 2022 (9am - 12.30pm)
Tues, Thurs: 18, 20, 25 Oct 2022 (6pm - 9pm)

WSET Level 2 Award in Wines - This course explores the wines regions of the world. It is perfect for people who are passionate about wine as well as those working in the industry who wish to gain more knowledge and a well respected international qualification. 
Sat & Sun: 19, 20 Nov & 3, 4 Dec 2022 (9am - 4pm)

WSET Level 3 Award in Wines - The class-room based course over 4 weekends gives you a detailed understanding of the principal wines regions of the world. Starts 29 Oct 2022, Exam on 11 Dec 2022

French Wine Scholar - Fri 28, Sat 29, Sun 30, Mon 31 Oct with exam on Friday 25 November. Additional website tutorials are available.

All WSET courses pathway to Certificate in Professional Wine Knowledge, Level 5.

Read more info here.

Artisan Breads

Perfect your kneading and bread-making techniques with the support of our chef in this one day weekend course.
Sat: 9.30am - 3pm
12 November 2022

Sign up

Chocolate Essentials

Gain confidence and tips from our chef-tutor in our professional kitchen in this one day weekend course.
Sat: 9.30am - 3pm
19 November 2022

Setting up your Food Business

This course looks at how to turn your dream into reality and understand better, how to work methodically through the requirements. 
We look at key information regarding the setup of a kitchen in your home. 
Fri: 9am - 2.30pm
25 November 2022

Sign up

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Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

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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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