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  • Jacqueline Jones - Ikiua

Te Awamutu College awarded gold at the national grand finale

Yesterday was a day of celebration as Ilisa Folau and Alyssa King representing Te Awamutu College won gold. This massive achievement was due to many hours of training for the National Secondary Schools Culinary Competition Grand Finale.


Folau and King cooked up a storm having to prepare, cook and present, individually plated, four portions of an entrée and four portions of a main course within 90 minutes. The team’s entrée, Dukkah crusted carrot falafel with vibrant carrot puree, pickled carrot, smoked feta and tahini sauce. For the main, Pancetta wrapped Waitoa chicken breast stuffed with black garlic, blackened leek, kumara puree and trio of winter greens.


(L) Alyssa King and (R) Ilisa Folau

Chief Judge Mark Wylie commented on the professionalism shown by all 7 teams competing. The competition continues to evolve, and the culinary standards reach new heights every year. Folau and Kings winning dishes showcased contemporary, modern presentation and consistency across each plate served to the team of judges.


Culinary students represented their schools: Wellington High School, Napier Girls High School, New Plymouth Boys’ High School, Timaru Boys High School, King’s High School, Te Awamutu College and Kamo High School.


The competition is proudly sponsored by Bidfood, Moffat, 5+ A Day, Service IQ, Southern Hospitality, Waitoa and vegetables.co.nz, all of whom are supporting the industries upcoming best chefs.



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