National Competition Finds New Hospitality Star

Organised by the Hospitality Standards Institute (HSI), the fast-paced national competition saw eight selected apprentice chefs compete for the NZ-UK Link Foundation Cookery Modern Apprentice of the Year title at the National Culinary Fare in Auckland on 19 July 2011. 

As winner of the NZ-UK Link Foundation award, Elliott receives a four-week work experience placement in England organised by famed Kiwi restaurateur Peter Gordon, including a week in Gordon’s popular London restaurant, The Providores, and a grant to cover travel and living expenses. The competition required that Elliott and his fellow cookery  apprentices design a three-course menu based on a mystery box of ingredients given to each of them on the day, to be cooked within three hours. His winning menu was a sole boudin cauliflower with warm mussel salad, followed by roast free-range corn-fed chicken, pumpkin puree, vegetable textures and feta croquette. For dessert, Elliott went for dark chocolate marquise, with shortbread crumble and a spiced coconut sorbet. 

HSI Chief Executive Steve Hanrahan says the high standard of the competition and entrants indicates the strong future of New Zealand hospitality. “The competitors have worked extremely hard to prepare for this event and are a great example of the talented, passionate young people that will go far in the hospitality industry,” he says.

As the hospitality industry’s training organisation (ITO), HSI leads access to training and qualifications for the hospitality industry including overseeing, supervising, assisting and reviewing all nationally recognised training for the five sectors of the hospitality -  accommodation, clubs, cafes, bars & restaurants, food services and quick service restaurants. HSI also provides support and guidance to schools, polytechnics and providers that teach and assess Unit Standards through hospitality courses.