Whi­tireia cooks up a storm

Kapi-Mana News - - NEWS - By CHAR­LIE MITCHELL

Grad­u­ates of Whi­tireia’s cook­ery pro­gramme have been feast­ing on suc­cess.

Matt Lam­bert, who grad­u­ated from the polytech in 1999, was awarded a cov­eted Miche­lin star last year for his New Zealand-styled restau­rant, The Mus­ket Room, in New York.

An­other grad­u­ate, Peter Gunn, is sous chef at At­tica in Mel­bourne, which was re­cently named one of the top 40 restaurants in the world.

Pro­gramme man­ager Liz Water­house said the in­ter­na­tional suc­cess of some grad­u­ates was val­i­da­tion of the train­ing they re­ceived at Whi­tireia.

Water­house said there had been in­creased in­ter­est re­cently, largely due to TV pro­grammes like Masterchef.

But the con­tin­ued suc­cess of grad­u­ates like Lam­bert and Gunn would draw prospec­tive chefs to the course, she said.

‘‘Cook­ing is an art. With all the cook­ery pro­grammes on TV, people are un­der­stand­ing that a lit­tle bit more.’’

Most im­por­tant, she said, were the val­ues in­stilled in the stu­dents, who come into the course with a range of abil­i­ties and ex­pe­ri­ences.

‘‘Some cer­tainly have a flair for cook­ing. But part way through the course some stu­dents will blos­som, and re­ally blow us away.’’

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