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.

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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 Veg­eta­

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

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