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Hospitality August 2011


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Three Win Silver at Culinary Fare’s Kapiti Cheese Experience

Taranaki-based Jamie Phillips won silver on this year’s NZ Culinary Fare, where the best and brightest of the hospitality industry compete for prestigious industry awards and prizes.

Krystol McMillan of the NZ Army and Mark Southon of Auckland’s French Café, also won silver medals in the Kapiti event.

Jamie produced the top score in the Kapiti Cheese Experience (Open) category, using Kapiti cheese’s Pamaro Parmesan in three different recipes.

Six chefs from around the country had just an hour to prepare a serving of cheese to be served as part of an eight-course degustation menu for four guests.

The national contest, which was held at Auckland’s ASB Showgrounds on August 23, went down to the wire, with chefs racing their completed meals to the finishing line. Judging was tough, so only bronze and silver medals were awarded by the hard-to-please adjudicators.

“Entering these sorts of national contests are good for your own profile as a chef and also good to represent the Taranaki, said Jamie, who runs and owns New Plymouth’s Deli Star Catering.

“It’s good to keep in touch with modern trends. You need to think about presenting a dish that’s unique and inject some passion into what you’re doing.”   

The NZ Culinary fare comprises some 75 competitions covering both the kitchen and restaurant sides of the hospitality industry. It stretches over three days of competition and has around 1,000 competitors.

Fonterra Foodservices, which delivers high quality brands such Kapiti, Mainland and Fresh and Fruity to the hospitality industry, sponsored the Kapiti Cheese Experience, along with The Apprentice Chef competition in the Culinary Fare.

“The Culinary Fare provides a great opportunity to see the creative and inspiring dishes chefs can produce with our great Kapiti cheeses', “ said Stephanie Hague, New Product Development Manager for Foodservice / Fonterra Brands.

“Here at Fonterra Foodservices, we’re dedicated to supporting and developing young culinary talent in New Zealand.” 

Jamie’s dish will be published on the Kapiti website: www.kapiticollection.co.nz.

posted @ Thursday, August 26, 2010

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