Secondary schools line up for national culinary challenge
The school year is up and running, and students from all over New Zealand have begun training for the National Secondary Schools Culinary Challenge [NSSCC], the country's premier competition for students studying hospitality.
Open to all students over the age of 15 at the time of the grand final on September 4 2018, NSSCC is a unique chance for students to show professional chefs their talents, to meet and talk to some of the industry’s heavyweights, and discover some of the secrets of working in a professional kitchen. The event is sponsored by many of New Zealand’s top food companies, including Bidfood, Blue Seal, City & Guilds, 5+A Day, Potatoes NZ, ServiceIQ, Southern Hospitality, Waitoa chicken and Vegetables.co.nz.
The challenge begins at regional level in May, with competitions running across Auckland, Waikato, Hawke’s Bay, Taranaki/Wanganui/Manawatu, Wellington, Canterbury/North (Nelson/Marlborough/West Coast) and Otago/Southland until July. At the regional heats, individual competitors from each region are required to prepare, cook and present two individually-plated entrée portions within 60 minutes, with New Zealandgrown tomatoes as a main ingredient.
Regional winners then team up into pairs with students from the same school or region, and on September 4 they will fight for the title against students across New Zealand at the NSSCC national grand final at Manukau Institute of Technology (MIT) in Auckland. At the final, each team will be required to create:
• four entrée portions containing New Zealand-grown tomatoes as the principal component; and
• four main course portions containing Waitoa free-range chicken breast