The Culinarians' of the Year 2008

A young chef from Blanket Bay Lodge was named as the Hospitality Standards Institute Young Culinarian of the Year at the New Zealand Chefs Associations 51st annual AGM in Auckland on 30^th August

 

Joseph Clarke (20) is a young chef whom is dedicated and determined to succeed in his chosen profession. In the past two years he has won numerous awards and accolades, including the Nestle Toque d’Or Supreme Champions award in 2006, in 2007 he was successful in competing for and winning three successive Commis Chef Competitions including the Southern Lights, South Island and New Zealand titles. Earlier on this year he represented New Zealand in the World Junior Chefs Challenge winning a silver medal for his efforts.

 

Convenor of the adjudication panel for these awards, NZCA Vice President Gary Miller said of Joseph. “Joseph epitomises all those qualities that senior members of the industry look for in a young chef, his skills and talents actually belie his age. He is a role model that can be held up to other aspiring young chefs as an inspiration for them to achieve”.

 

Meanwhile long serving NZCA member and NZ Culinary Fare Salon Director, Martin Harrap was awarded the Akaroa Salmon NZ Chefs Hall of Fame Award.

 

The award “was a complete surprise” says chef Harrap.

 

The Akaroa Salmon NZ chefs Hall of Fame award is peer nominated and adjudicated. It recognizes a chef who is readily identifiable for their contribution to the culinary profession of New Zealand. This person is recognized for their ability to give back to the community of the professional cook, through their commitment to supporting and nurturing young professionals and promoting New Zealand to both national and international markets.

 

Gary Miller says of Martin. “Martin is well known throughout the industry for his work with young chefs in helping them to achieve, especially in the competition arena. He is involved in, and has initiated many concepts and programs aimed at giving chefs of all levels opportunities to develop themselves at a professional level”.

 

Chef Harrap says that “this award is humbling, to be recognized by my fellow professionals in this way is fantastic. Chef Harrap goes on to say “being a member of the NZCA has brought me many benefits and opportunities, the award is as much for everyone who pulls on a white jacket everyday and strives to be the best that they can be, as it is for me”.

 

For further details pictures etc… Contact:

 

Carmel Clark

NZCA Communications Manager

0800-692-433