The joy of winning Bronze at the Culinary Olympics clearly shows as our team of Steve Le Corre, Mark Sycamore, John Kelleher, Darren Wright, Richard Hingston and Corey Hume celebrate in Erfurt. Their exhibition Cold Table was a thing of wonder. An array of New Zealand fine food from canapes to festive three course dinner menus were intricately created and presented with a clean and clear theme that truly captured the spirit of our beautiful country. The team had hardly slept for four nights as they prepared their entry during the night in a tiny hotel kitchen more than an hour's drive from Erfurt. They were up against other national teams who are paid professionals, who had armies of assistants and many of whom came from countries that were a matter of a few hours away by van. The last time NZ competed was 1988 and they did the major sponsor Anchor Food Professionals and the many other generous suppliers and sponsors proud as newbies to the competition. I am not sure the jury truly grasped the subtleties and brilliance of a uniquely representative NEW ZEALAND display that showcased our food with classy, stylish stories. But the buzz created around the table and the positivity of the crowd won us many new fans.
Go New Zealand! Bringing home Bronze.
Having worked for some 36 hours straight without sleep, then enduring a two hour drive in a pea soup fog, leaving the hotel kitchen at 1am, working in the dark with miners lamp in the back of a freezing truck, these are just some of the challenges we’ve overcome to achieve a fantastic result. The NZChefs Anchor Food Professionals Culinary Olympic Team achieved a bronze medals in the cold display section and a bronze medal in the pastry art section of the Culinary Olympics. They now have a lay day to prepare themselves for the second discipline being the 3 course menu representing New Zealand’s finest produce, for the sell-out 110 guests for tomorrow evening’s service. Following their already successful cold food display there are expectations for another medal in the hot competition.
Exciting times here with the team in Erfurt.
Graham Hawkes – NZChefs President
NZ ANCHOR FOOD PROFESSIONALS TEAM SCOOPS SILVER AT THE 2016 CULINARY OLYMPICS
The New Zealand Anchor Food Professionals’ team of chefs has taken out silver at the 2016 Culinary Olympics in Erfurt, Germany. The team won the silver medal in the all-important Hot Kitchen section with their New Zealand-focused menu of salmon entrée, lamb loin main course, and South Pacific-inspired dessert. This comes on top of winning two bronze medals in the cold Culinary Arts section two days earlier. Pastry chef Ganesh Khedekar, created a chocolate centerpiece featuring Gollum which was a huge draw card for the crowds.Fonterra’s director of Global Foodservice Grant Watson, who’s with the team in Germany, congratulated the team and says the silver medal is thoroughly deserved. “It’s been 28 years since a New Zealand last competed in the Culinary Olympics here in Germany. What they’ve accomplished is nothing short of amazing. Their hot dishes were exquisite and loved by the 110 guests and judges who were at the dinner.” Fonterra’s global foodservice business, Anchor Food Professionals, sponsored the team to compete in the Culinary Olympics through a shared love of creating great food, using top quality products. Prior to heading to Germany, the team honed their skills and the menu at a series of regional ‘feasts’ up and down the country in the lead up, while also practising for their cold table presentation. NZChefs’ president and chef de mission to the New Zealand team, Graham Hawkes, says the team is thrilled with the result. “The chefs have put everything into this competition. The food they served up to a sold out service really wowed the guests and the judges, and gave them a real taste of New Zealand,” Graham says. The chefs who competed in the Hot Kitchen section at the Culinary Olympics are Steve Le Corre, Mark Sycamore, John Kelleher, Darren Wright, Richard Hingston and Corey Hume. The first Culinary Olympics was held in 1900 in Germany, when four countries competed but has grown to more than 2000 chefs from 40 countries serving up their best for the judges. Fonterra Global Category and Innovation Manager Keith McDonald, who’s handled logistics for the team in Germany says the chefs have run on adrenalin and very little sleep since arriving in Germany. “Every minute has been spent driving perfection in their dishes so to take out silver against other countries’ teams that spend all year travelling from competition to competition is a fantastic achievement. These guys have definitely earned this medal,” Keith says. “And in 2020, we hope to be back for gold,” adds Graham.