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  • Jacqueline Jones - Ikiua

NSSCC Regional Round Up

In April the Culinary Arts Development Trust launched the 2019 National Secondary Schools Culinary Competition. After many weeks of students preparing and cooking at regional finals, NSSCC have secured 8 teams of two to compete at the grand final in Auckland, September 3.


These are the 8 winning students representing their schools accompanied by one team mate:

  • Hawkes Bay Sophie Downing - Napier Girls’ High School

  • Taranaki / Whanganui Jamie Ung - New Plymouth Boys High School

  • Canterbury / Tasman Matt Kennedy - Timaru Boys’ High School

  • Otago / Southland Nick Bryan - King’s High School

  • Auckland North Raivyn-Skye Tangariki-Pou - Kamo High School

  • Auckland South Una Katoa - Manurewa High School

  • Wellington Nikita Dyer - Wellington High School

  • Waikato Ilisa Folau - Te Awamutu College

Each student competing at the regional final had to prepare, cook and plate two individual portions of an entrée course within 60 minutes. Fresh carrots were a main component of the dish.


NSSCC highlights and celebrates our best upcoming chefs for the hospitality industry. The purpose of the Culinary Arts Development Trust and secondary school competitions is to ensure students consider hospitality as a career option and further their culinary studies.


This competition would not be possible without our generous sponsors: Bidfood, Moffat, 5+ A Day, Service IQ, Southern Hospitality, Waitoa and Vegetables.co.nz.



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©2020 by Jacqueline Jones-Ikiua. Origin to Table all rights reserved.