The hospitality industry is one of the largest employers in New Zealand. For those working in the industry with a positive, can-do attitude; the world is their oyster. Knowing how to be a star in the bar, kitchen or the restaurant floor takes time, however, plus support and training.
Multiple career pathways and opportunities exist. From trainee to executive chefs, baristas to maitre d’, housekeepers to supervisors through to management positions; the opportunities abound and by undertaking professional training, hospitality enthusiasts can build a firm foundation on which to create an exciting career.
In this issue of Hospitality magazine we meet two professionals who have made their way along slightly different training pathways but the results are the same – the achievement of professional recognition for their talents and personal satisfaction for achieving what they have, so far. They’re ones to watch.
Flying high with Nancye Pirini
Nancye Pirini took a lot of persuading to undertake formal chef training and credits several mentors along the way who spotted her potential, shared their knowledge and encouraged her to be the best chef she could possibly be. Now, with several coveted industry awards to her credit, she’s grateful she was encouraged to take training seriously.
A 33-year-old, full-time working mother of five; Nancye is now the executive chef at Te Maroro Restaurant at the Jet Park Hotel in Auckland; the establishment which claimed the International Culinary Fare Restaurant of the Year 2011 award.
“We were the underdogs and it was fantastic to win,” Nancye says.
Her early career training got under way when she attended the Auckland Hotel & Chefs Training School in Newmarket for a year while continuing to work as assistant chef at the Manurewa RSA.
“I was lucky to work there with Tony Anderson, a fantastic ex-army chef who taught me many basic skills and techniques. Tony also encouraged me to go back to school and gain a qualification. I didn’t think it was necessary but Tony kept pushing me. Finally, I enrolled at MIT to gain the last qualifications that I needed. It was a one-year, full-time course, which was the first intake for the Diploma in Culinary Arts.
“At that stage I had three children under five in daycare. I was still working part-time at the RSA and luckily I won a scholarship that helped pay some of the fees. Many people say if you have kids, you can’t follow your dream but that’s not true. It is how you push forward that counts.”
After qualifying from MIT, Nancye took over from Tony, who was delighted to see his protégé come through.
“Tony taught me how to manage a team and how to manage time – both invaluable skills. MIT was a great experience too. I was an older student and the highlight was winning the Toque D’or Gold for Manukau Institute of Technology in 2001.”
Because Nancye has met fantastic teachers along the way, she’s passionate about passing on her knowledge to others and says her training style has been inspired by her mentors.
“I also keep in mind the style of training I related to when I was a junior,” she says.
One of her mentors continues to be Peter Gordon. Nancye worked at dine by Peter Gordon restaurant for five years, starting out as the chef de partie and moving up to sous chef – a role she held for three years.
She was involved with the Modern Apprenticeship Programme there and supervised third-year apprentices as they undertook three-month placements throughout Sky City’s various hospitality venues.
Inspired by her time with Gordon, Nancye describes her style at Te Maroro as rustic with fusion influences.
“I like to keep it simple and bring in subtle flavour bursts. The meal could be bangers and mash, but I’ll use the best chorizo sausage and work with various flavours to enhance the dish.”
A strong supporter of the HSI Modern Apprenticeship Programme, Nancye has taken on an apprentice to join her team. Te Pou Rihari is working through his National Certificate in Hospitality Cookery Levels 3 & 4. Under Nancye’s tutelage and coaching, Te Pou is learning his trade skills in a realistic work environment while also attending off-job training modules through HSI at Manukau Institute of Technology.
“It is hard but it’s fun,” is how Te Pou describes the programme.
“Nancye is mean, but in a good way, and I’m learning something new every day.”
An appetite for excellence
Monique Rose Rutene has a palate so good she should insure it. Two years in a row now, the 22-year-old has won the Southern Hospitality Food and Beverage Modern Apprentice of the Year, run by the Hospitality Standards Institute and she did particularly well in the blind wine evaluation section.
Currently the restaurant manager/host at Fiordland Lodge in Te Anau; Monique started young in hospitality. Her grandparents owned a café in Akaroa called Tureene which she worked in during the holidays.
“I could talk to people easily and early on thought that hospitality was something I’d like to do.”
After leaving school Monique enrolled in the full-time Level 2 Table Service course at CPIT for six months. A move to Balclutha followed where she hoped for job in a restaurant but the role didn’t eventuate.
“I ended up in a fast food diner. It wasn’t where I wanted to be but I made the most of it,” she says.
Driving past Rosebank Lodge in Balclutha one day, she called in and asked whether there was a position in the restaurant. There was, and Monique worked in the lodge for a year before becoming the restaurant and functions supervisor. She was spotted there one day by a training recruitment officer from Aoraki Polytechnic, who asked whether she’d looked into on-the-job training.
“He put me in the direction of HSI and then the Southland co-coordinator called in. We talked about enrolling in a short course through HSI but as we talked some more, she could see that the Modern Apprentice Scheme would be perfect for me. This involved on-the-job training for two-and-a-half years. I studied the National Certificate in Hospitality, Food and Beverage Service Level 3 and National Certificate in Hospitality, Specialist Food and Beverage Service Level 4, which I have just completed.”
It’s not surprising someone who believes you need a can-do attitude, commitment, dedication and a strong work ethic would be head hunted. The manager from Fiordland Lodge, Andy Cunningham, had employed Monique at Rosebank Lodge, where she was working when she won the 2010 Modern Apprentice of the Year. When Andy moved on to Fiordland Lodge, he asked Monique to join the team and as part of the employment package, the lodge took over Monique’s study costs.
The experience she aims to give visitors to the lodge, where she has worked for just over a year, is “something unique, memorable and even emotional. The atmosphere and ambience need to be great, the food outstanding and presenting a meal or bottle of wine to a table needs to be much more than that. You’re a storyteller – explaining about the region where the wine and food comes from and why the region produces its particular flavours and characteristics.”
Monique says her highly honed palate has come from reading a lot, asking questions and being dedicated to knowing the different characteristics of each wine region and varieties in New Zealand.
“I had a healthy outdoor lifestyle growing up too; experiencing lots of different flavours and aromas. I’m just very honest with my palate and what I can taste.”
A few years ago, Monique preferred sweet wines but as her palate is maturing, she’s savouring red wine more.
“I like syrah at the moment and if I’m drinking white, I prefer the aromatics.”
This rising star has a brick bat for the industry:
“Anybody can work in hospitality but not everybody should,” she says.
“Hospitality operators need to train their staff more, make them feel more valued, but many bosses don’t see the need. They see a person’s role as being on the till and that’s all they need to know. But some people need to learn how to communicate effectively, so what they do is more just a job.”
Within five years, Monique would like to enter competitions as a professional such as the New Zealand Food & Beverage Person of the Year run by HSI and complete the National Diploma in Hospitality, Level 5 Operational Management. She has the NZ School of Wines and Spirits course in her sights too.
“I’d like to be an ambassador for the industry as well because we need to encourage more people into hospitality as a serious career path.
“The Modern Apprentice Scheme is a great course and I wish more passionate young people would get involved. You can gain a qualification for a better future while still working in the industry. It’s great to earn money, meet new people and have loads of new experiences while you’re studying.”
And under her 10-year plan, Monique envisages running a resort on a tropical island or owning her own restaurant.
“It could be anywhere,” she says.
“I’ll go where the opportunities arise.”