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Stupid question, but if all of the oxygen has been purged from the primary during fermentation, just how careful do you have to be when moving it? Could it say...be transported in a car. I've been brewing AG for a few years and I helped a buddy who wants to go AG brew at my house. He asked if I'd just be able to bring the fermentor to him for bottling and my initial thought was no, but I figured maybe there is something I don't know here. It's supposed to say FERmentor as the subject haha
There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese.
What about brewing, then transporting the wort before fermentation? Strap the carboy in a baby seat! (I saw this on northern brewery's YouTube channel)
Bottled&Drinking: Founders All Day IPA Clone, Centennial blonde, Vienna Hefeweizen, Belgian wit, blizzard imperial IPA,
Conditioning: hard local cider
Primary: more local hard cider!
On Deck: English bitter, English IPA
Well we already brewed it and it's at my house after two weeks in the primary.
Your buddy can't just bring his bottles to your house?
He could, but he asked me about transporting it and it got me curious.
I've done it before. I transported the beer after about 2 weaks in the primary and cold crashed once I got it home to clear it up. It turned out to be one of my best batches.
Cool! Thanks for the info!
If you can secure the carboy and ensure it won't shake around too much, then give it a shot. You're risking oxidation by shaking the carboy around during the trip. I would ask your buddy to bring the bottles over to your house. In my opinion, better to not risk it.
My guess is you'd be OK--if your airlock is in place, there should be naught in your carboy but CO2, yes? So oxidation shouldn't be an issue. Someone correct me if I'm missing something? Only problem might be cloudiness, as you're certain to kick up the yeast cake to some degree. But, as Sideways said, cold crash it, or at least let it settle for a couple of days, should be fine.
This just sounds silly, much easir to just bottle it at your place. It would suck if all that beer fell over and went all over the inside of your car


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Plate Newsletter of The New Zealand Chefs Association Inc. "Sharing a passion for all things Culinary" Cooks Cook in the Cooks! RAROTONGA the youngest island in the Cook Islands Southern group. It is physically unlike its other volcanic neighbours where erosion and periodic submersions have reduced mountains to gentle hills. Rarotonga's central massif is the eroded remains of a once mighty volcanic pyramid whose crags now form saw tooth peaks and razorback ridges covered with tropical jungle. These are separated by streams running down steep valleys. The island stands 4,500m above the ocean floor. It is 32k in circumference. The highest peak is 658m above sea level and the island is surrounded by a lagoon which extends several hundred metres to the reef which then slopes steeply to deep water. Down at Trader Jacks Ah, it sounds so peaceful… Well it did until we arrived! Back if he had been there to say the least! In our case it was a few in late September the Barton boys and girl arrived to "work" words from Sammy and we managed to get another minute (occupy) the island. or two's work out of the staff! First stop TraderJacks next stop the kitchens and the ten of Transport… The local taxi service of Barton Ace Ventura, this us started to work on the 2,500 pax for lunch and dinner gained many fares over the time we were there. Including (5,000 pax a day). The first shift started at 02:30! And the a few trips around the island and a course was introduced last shift got out at 23:00 hours. for a meeting of like minded punters that ended in it being We cut, chopped sliced and diced our way through 8,000 "put" about that the course was too short so the "10th" came kg of fresh tuna, cases and cases of scrambled eggs, 250 about very soon afterwards! dozen baked bean tins, 3,000 tins of coconut milk 1,000 We met some interesting people, from Traders, to Fish kg cornflakes, 1,000 trays of pcu jam, 30,000 chicken legs, Mongers, to Cafe Entrepreneurs to Government Ministers, taro, kumera, fresh arrowroot and more and more and more! shady chefs and I heard that some even found time to find a We had the beauty of staying at a Central motel, with its own local hairdresser. hairdressing facilities and we entertained ourselves with our own It was the biggest event in the Cook Islands for 24 years cooked lunches and dinner served by the takeaway company of with teams from 22 countries all over the Pacific region Barton Traders Inc (providers of fine foods to the elderly). descending on Rarotonga to take part! It was both a We wonder if you have ever complained about the ovens spectacle of sport in the truest form of the word to an and bratt pans in your kitchen, well believe you me we were exercise of the mind. all good boy scouts and managed to cook up a storm on the I am sure many will be saying no to taro, to "icky micky" or minimal of equipment. The defrost button on the microwave even chicken, bacon and beans, We all had a ball and we was not much good in this case and so we found ourselves can thank each other for the stories that we told, the stories defrosting chicken and the many other food items for up to that we created and as with all escapades, what happens on three days. The oven was very tired by the end of the two tour says on tour! weeks as it was on the go morning noon and night! Cleaning now that's another thing, if one can use sign language then Supplied by our Island Reporter who shall remain nameless that's OK. Gordon would have been screaming a few words for fear of the real stories being told…Ed. www.burnsferrall.co.nz FOODSERVICES Fresh Thinking In Dairy Solutions Cooks Cook in the Cooks! Cover Editorial Roux Page 2 President's Bench Page 3 Golden Sands Resort, Penang Appoints Kiwi Page 3 Sponsorship is the Beginning Inn Communicado Page 4 of Relationships Blanket Bay Chef Wins Prestigious Competition Page 4 It's Turkey Time ! Page 5 Well the end of the year is now fast looming and many will Northland Students Win Titles Page 6 have those all important marketing and sales plans at least A Cooks Tour - Renny Aprea goes North Page 7 written and going through the necessary approval stage. Any sized business needs to do this exercise to stay profitable Toque d'Or Profile Page 7 and in tune with the market place. With most markets now Stew'dent Pot Page 8 in a bounce back position the real work will begin when New Hospitality Course Offered in Central Otago Page 9 you try and reconnect with services and organisations that Claire Clark Takes on Consultancy Role Page 10 you had previously ditched during the recession period. It New Technology to Double Shelf Live of Avocados Page 10 certainly is a good time to reconsider what you were doing Thomas Keller's Retains Three Michelin Stars Page 10 in the sponsorship arena and how you could improve and get YawBiz Page 10 better value from the relationships. Sponsorship is certainly Ed—u—Cake Page 11 something that tends to get slashed when things go through a tough time and is seen as an easy cross off the list of the Regional Round Up Page 13 marketing and sales plans. Social Marketing Increases Hospitality Performance Page 13 Great Potato Challenge 2009 Page 14 Wikipedia puts sponsorship down as; "To sponsor Business for Profit Page 14 something is to support an event, activity, person, or Ingredients — 4— Chefs Page 15 organization financially or through the provision of products Mellor's Training Restaurant Closes Page 15 or services. A sponsor is the individual or group that provides the support, similar to a benefactor." Good—4—A—Laff Page 16 NZCA New Members Page 16 Especially in the food and hospitality industry we see a NZCA Contact Details Page 17 lot of contra deals being struck for all sorts of events from Membership Form Page 18 culinary competitions, fund raising dinners, end of year social NZCA Sponsors and Corporate Members Page 19 functions, sending competitors to events overseas, and so the Networking – Social Media in the Modern Day. Back Cover list goes on. Yes a contra deal is very much sponsorship and you are entitled to due recognition for it. The views expressed in this newsletter are The cry is usually what do I get for the sponsorship that I not necessarily those of the Editor or the New give?, something that is marketable would always be good, Zealand Chefs Association Inc. so we see letters of appreciation, certificates and lots of hand shaking and as many photos as we can bombard the media with in the hope that they in turn will publish a few at least. "PLATE" is the Newsletter of the New Zealand Chefs However the real test of good sponsorship is not the cash Association. It is published eight times a year. up front or the contra product but rather what you as the Copy Schedule: contributor do to add value to the cause. If you have agreed to give something then certain responsibility is yours to see that you gain from the opportunity given. Look at any of the Issue Material Deadline Issue Posted really good long term relationships that exists, the sports world 16 3 December 2009 11 December 2009 is perhaps the best example. Those guys really know how to 17 28 January 2010 5 February 2010 maximize the dollar spend and push for Brand presences. 18 11 March 2010 19 March 2010 While being a good corporate citizen is certainly appreciated 19 22 April 2010 30 April 2010 it is your Brand and your responsibility to develop it with your new partner. 20 03 June 2010 11 June 2010 21 15 July 2010 23 July 2010 Terms of any relationship leading to sponsorship need to be 22 2 Sept 2010 10 Sept 2010 worked out by all parties at the very beginning. Don't make it something they cannot achieve without additional costly 23 14 Oct 2010 22 Oct 2010 resources being required. Your expectations of what can be 24 25 Nov 2010 3 Dec 2010 achieved are sometimes unrealistic given the opportunity. This is your Brand, so your responsibility. The organisation is bringing the opportunity, you must ensure the outcomes. This often requires more than just the commitment to support. Make the relationship work for you and your organisation for both to gain. Phillip Townsend Editor PLATE 2 In 2010 the competition season will start all over again and we hope to have involvement with NZJHC again this year and many Chef Sarginson branches will again link their regional salons with these shows. National President Fine Food New Zealand will be a major undertaking so pencil in the Trans Tasman Battle in your diaries for 13-15 June 2010 in Auckland. What a Great Year Ahead! Our Training Forums and judging seminars have been The year is over and it's only October…. But what a great identified for 2010 and will be available for you all to year ahead we have got planned at the NZCA. participate in over the next year so these are the things that add value to your membership, keep up with PLATE for dates To finish the year up we say farewell to the last of the and the NZCA website. competition season by sending Sam Timoko, Cameron Lawless and Sarah Primrose to Vanuatu to compete in the Orgin Well busy, busy, exhausted just thinking about it all so may Culinary Arts Show. Renny is off to Fiji to assist with judging in just pop off for a quick lie down and a cup of tea and of their Salon and making the show run smooth. This still leads course reading the rest of PLATE, thanks to Phillip and Carmel me to think about the NZCA releasing a swimwear line next for their efforts in bringing you a great read this year. year for the wonderful South Pacific Shows. Anita S To finish up the year we say farewell to the Awards Season "Sharing a passion for all things Culinary " with Taranaki's Halamoana Hospitality Awards hosted on the 18th of October 2009 at Yarrow Stadium. What a great night out with NZCA members scooping lots of prestigious awards and our fantastic Executive Member Simon Houghton gaining a Halamoana which is an Award of Excellence for winning in categories consistently over the past three years. Thanks must Golden Sands Resort, Penang Appoints Kiwi go the organizing committee, many of which are members Executive Sous Chef and a special wee mention to the fabulous Caroline Medway- The newly redeveloped Golden Sands Resort by Shangri-La, Smith, I hope you went home with the right Mr Claus! Penang has appointed John Brock as Executive Sous Chef To finish up the year we say thanks to the other member to head its new beach front restaurant (formerly Sigi's By the based Associations for all of their hard work that they have Sea) and also assume complete responsibility for the resort's put in to making our year in hospitality so bright and vibrant. I western culinary offerings. Prior to joining Golden Sands Resort, know how much work goes into making dinners like FEAST a Brock, a New Zealand native was Sous Chef at Shangri-La The success, running Salons and bring together enough sponsors Marina's Tides Restaurant in Cairns, Australia, where he started dollars in a recession year to stage these events. Please to our his career with the Shangri-La Group. members support where you can the sponsors of our industry Brock's significant culinary experience includes stints in the events with your spending dollars, it allows us all to work United Kingdom and France. He started his European adventure together and bring you better and brighter things in the future. in Cambridge, United Kingdom as Chef de Partie Pastry for the two-Michelin star Midsummer House, followed by a stint as So as we put 2009 to bed, as we will be busy around the Head Chef for the Hotel Touring in Valloire, France. stoves all too soon, what plans do we have for 2010? Preceding his European work experience, Brock started his Kia Ora Mia was launched in Wellington on the 22nd of career as a Demi Chef De Partie at the Crowne Plaza's Victoria October it is an Essential Skill Training Programme designed Street Café in Christchurch, New Zealand. There, he started for service industry employees across New Zealand. It is honing his culinary skills before moving on to neighbouring an initiative of the TIA and SITA and well represented by Australia for a new challenge as a Demi Chef De Partie at the Hospitality Industry professionals, I believe the focus is to Grand Hyatt in Melbourne. Within a short time, Brock gained have your staff undertake the package of unit standards to promotion to Chef De Partie upon his move to the Stokehouse ensure that we have the service focus sharpened up for the Restaurant in St. Kilda Beach, Melbourne pending 2011 Rugby World Cup. Born and raised in Wanganui, located on the west coast of WACS Congress, yes it is true I am all booked and New Zealand's North Island, Brock completed his secondary paid for and really looking forward to being the NZCA education at the Wanganui Collegiate School before enrolling representative in Santiago, Chile. I will furnish you all with at the Wanganui Polytechnic where he obtained diplomas in reports upon my return. Culinary Arts and Patisserie. Go Forward Retreat – it is likely that we will gather the "With his extensive work experience and excellent skills Executive in Wellington again in Feb 2010 to sort out especially in western cuisine, John is the right person to our focus and plans for 2010/2011, dates are yet to be reposition our beach concept restaurant which is scheduled to confirmed but if you have issues or ideas you want to have open in mid December 2009 and also to infuse new ideas to presented, by all means get these to your executive member the overall Western menu at Golden Sands Resort," said Bruno in advance. Cristol, general manager of the Golden Sands Resort. "Cookery as a Career" "I am very excited to lead the Golden Sands team to launch the resort's new beach restaurant, the first of its kind in Penang. I We are currently looking at launching a starter up pack with love cooking by the sea and I look forward to delivering fresh, Cookery as a Career being the focus to make interested tasty food to match the atmospheric seaside location. Plus, it is parties aware of the opportunities that are available for an amazing opportunity to be part of the rejuvenated banquet people who are interested but unsure of how to proceed operations with fabulous new function rooms," said John Brock, about becoming a CHEF. executive sous chef. 3 Chef Timoko Administration Director A busy season ahead, international competitions, planning Vanuatu - Pacific Australasia Cup 2009. Cameron Lawless for 2010 already under way with the National Executive. and Sarah Primrose head over to Vanuatu to represent NZ to compete against Australia, Fiji & Vanuatu. Executive Meeting Otago/Southland – Scott is generating support in the WACS new website – see what is happening and keep Dunedin area, Mark Sycamore is doing demos at the up to date with WACS www.worldchefs.org Careers expo and talking about the NZCA. Mark thanks the Training Forum – Looking at a national structure for NZCA for sending both Joseph and himself to the Global training forum, involving sponsors and product, Guests Chefs Competition in Sydney. Chefs, Hettanz etc... talk to your branch for more info. Canterbury – A big push from Canterbury with their 3 New Zealand Junior Hospitality Challenge – Congratulations training forums on Seafood, Game and Fonterra products. to all the schools who made it to the national final of this Wellington – Conference and fundraising ideas for 2011. competition, as Chief Judge of this competition It was a great day with very high quality dishes coming out across the Taranaki – Planning regional competitions for 2010. Golf board. The kitchen floor judging was very tight with a 3 mark trip planned for International Day of the Chef (IDOC). difference from lowest to highest (34-37). It obviously came Halamoana Awards a great success. down to the tasting judges to define the winners. I sat in and Waikato/BOP – November function planned at Skyline. managed both sets of judges through the deliberation process Looking at Hamilton as a sub branch. in particular the tasting judges. We went back through each Auckland – Planning for the Chefs Ball in November. competitors dishes to ensure consistency and confirm the medals that were awarded, there were 3 Gold's awarded in Northland - Good feedback from the Conference. 45 books this class. donated to Rarotonga. The judging team were fantastic and the first time judges Planning for fundraiser Waimate North Show demos and from NSIA were fully briefed on the process prior, during and NZCA stall. after. Thank you to all judges that helped to make this event Global Chefs Pacific Rim Final – NZ made their mark run smoothly and thank you for your time and expertise. at this competition, Mark Sycamore and Joseph Clark Judges represented us well. Ross Howell was the winner by a small Kitchen: Mark, Shannon, Scott & Warwick from NSIA, margin and he now will represent the Pacific Continent in Robert Haddock (AUT) and Nancye Pirini (DINE) Chile January 2010. Restaurant: Pippa, Paul, Todd & Alex from NSIA, Cherie Fine Food NZ – Anita attended the opening event in Freeman (MIT), Marilyn Plew (MIT), John Snowball (Spotless) Sydney, very good turnout and a lot of interest in the Event. Hall maps has a number of stands taken especially around WINNER FOH Brie Murdoch, our NZCA stage area. May have to get another Hall to Kerikeri High School – 84 marks accommodate the bookings. WINNERS COOKERY Ella Bright-Young & Karen Ishikawa, NZ Bakers are having their AGM at Fine Foods in NZ. Kerikeri High School – 95 marks Pacific Forum – Meeting in Sydney at Star City Casino, Also a point of interest is that Samantha Davey and Lisa Gissur Gudmunson, Glenn Austin, Rick Stevens, Patrick Nes from Palmeston North Girls who achieved Gold in the O'Brien, Grant Johnston, Mohammad Faruk, Anita Secondary Schools Challenge had a small set back in that Sarginson, Sam Timoko and Keith Clark. Looking to work one of the girls had an allergic reaction to her dinner the more cohesively moving forward. Pacific Rim office is set up night before and was in A&E in Auckland until 2am. So they in Sydney. still achieved gold on four hours sleep. Platinum Sponsor – Welcome to United Fisheries, a new More from me soon! Platinum Sponsor. Sam Timoko Proud to be a Chef – Live on the Fonterra Website. PDF's "Sharing a passion for all things Culinary " will come with the link and the National Office will email to interested parties, Branch Secretaries. Open to students doing Level 3 & 4. Anita attended the launch of the Proud to be a Chef – 2 places for NZ. First time they have had every State in Australia taking part, go online fill in an application, and make up an original recipe with Fonterra product, if picked they get a Master Class in Melbourne and then one is picked for a 6 week work experience somewhere in world. Gourmet Pacific Challenge – Looking to confirm branch trainee representatives end of October. 4 It's Turkey Time ! Compiled by Gary Miller Turkey is the center piece and the star attraction for many a Christmas Feast the world over. Turkeys were first introduced to Europe by the returning Spanish Conquistador, Hernando Cortez from his travels to South America in the early 1500's. It's not really known who decided that Turkey would be the ideal adornment to one's Christmas table but it is certainly a tradition that has lasted the test of time. But no matter how many family members you have congregate around the festive table, no matter how much you pack for them for their return journey home, there is always copious amounts of Turkey left over. Your Christmas Dinner who at 12 O'clock was the 'Star' of the show, with all the festive trimmings, nicely crispy and golden brown laying on it's back with it's legs in the air and half a ton of sage and onion stuffing has now become that wearisome overstaying relative. But there are many things you can do with these leftovers and variety is the key when it comes to utilizing and using up all those leftovers. And as Turkey is a mild meat it can be used in many different applications. pan fry and serve with a poached egg and cranberry sauce. button mushrooms until soft, add flour to bind, and then incorporate milk, bit by bit, stirring vigorously, when finished incorporating the milk, add sufficient amount of CANTER VALLEY, has a great range of chopped turkey, season and serve with some plain boiled rice. traditional Turkey products for you this Christmas. over bok-choi or mixed with egg noodles. Frozen and Fresh Turkey available instead of beef. mushrooms. of guacamole and tomato salsa. oriental noodles, finished with mango and mint dressing. bones to make a stock. Break up and place in to a pot with onion, carrots, celery sage and thyme, cover with Call or email our team today for your Turkey water and simmer for 3 hours. Use the stock to make? You product list and order form. guessed it turkey soup or turkey gravy. To keep turkey at its best, cover tightly with glad-wrap, keep Merry Xmas refrigerated and only take off what you need. Alternatively From the Canter Valley team remove all the remaining meat from the carcass prior to refrigerating, and follow above instructions. Next Issue we will give you that special Roast Turkey Recipe. E mail email@example.com See Issue 16 of PLATE in December 2009. 5 Northland Students Win Budding As the hospitality industry's national training organisation (ITO), HSI leads access to training and qualifications for Chef and Maître d' Titles the hospitality industry, including overseeing, supervising, assisting and reviewing all nationally recognised training Kerikeri High School students Brie Murdoch, Ella Bright- for chefs, waiters, baristas, bar persons, porters, hotel Young and Karen Ishikawa have taken home the national receptionists, room-attendants, house-keepers, supervisors title in the final of the HSI Junior Hospitality Challenge. and managers. The Northland Hospitality Students competed against 25 HSI also provides support and guidance to schools, students from throughout the country in a series of live cooking polytechnics and providers that teach and assess Unit and front-of-house events at the North Shore International Standards through hospitality courses. Academy (NSIA) last week. The final was the culmination of regional events held across the country this year and was Overall winners hosted by HSI (Hospitality Standards Institute), along with the NZ Chefs Association and Southern Hospitality. Secondary Schools Challenge – Cookery event Ella Bright-Young - Kerikeri High School Ella and Karen were the winning team in the live cooking Karen Ishikawa – Kerikeri High School event, the vegetables.co.nz Horticulture NZ Secondary Schools Challenge. Their winning meal featured a beetroot- Front-of-House event crusted lamb rack with char-grilled courgettes, rosemary and Brie Murdoch - Kerikeri High School red wine jus and a Mediterranean tart. They each received Gold medal winners a Chef's knife set and case, a $250 Southern Hospitality Joseph Galuvao & David Tevita Samuelu, Southern Cross Campus voucher for their school and dining vouchers for their Ella Bright-Young & Karen Ishikawa, Kerikeri High School teacher, Simon Hart. Samantha Davey & Lisa Nes, Palmerston North Girls' High School Brie won the Front-of-House competition by creating a Silver medal winners refreshing fruity mocktail called "licence to chill" and Hayley Neal & Ella Flutey, Otumoetai College producing a novelty table setting that cleverly used music as Georgina Tata & Rachael Neho, Wainuiomata High School its theme. The panel of judges described her performance Zane Neustroski & Brendon Baucke, Southland Boys' High School as 'professional and well presented'. As well as the national Shana Paynter & Lara Philips, Aranui High School title, Brie took home a food and beverage kit and vouchers Adam Robieson & Callum McPhail, Napier Boys' High School for her school and teacher. Alexandrea Palmer & Tiana Harrod, John Paul College While there were the overall winners, every one of the Sharna-Lee Te Waiti & Courteney Dowdall, Queens High School competitors in this year's JHC final went home with medals, David Tevita Samuelu – Southern Cross Campus a first in the history of the event. Daniel Serdet – Te Awamutu College Emma-Jade Mechen – Heretaunga College "This high-achieving result certainly shows how skilled Brie Murdoch – Kerikeri High School many of our hospitality school students are. The competition Edward Johns – Southland Boy's High School provides a great environment for young hospitality talent to grow and showcase their skills. These are the future stars Bronze medal winners of the hospitality business. My congratulations go to all Jazlyn Pickens & James Leefe, Long Bay College the participants for their hard work, enthusiasm and the Melanie Hollis, Massey High School outstanding standard achieved," HSI Chief Executive Steve Caleigh Goodley, Ruapehu College Hanrahan said. Front of House Kerikeri High School student and front of house Cookery Kerikeri High School students and winning secondary winner Brie Murdoch with her teacher Simon Hart. schools challenge team Ella Bright-Young and Karen Ishikawa. 6 A Cooks Tour - Renny Aprea goes North I enjoyed a visit recently which inspired me to write; as cooks, chefs, foodies we continue sharing these experiences with others. Here is mine. Past Winner's My tour to Mangawhai approx 90mins from Auckland, 1991 Auckland Technical Institute depending on how quick you drive, is a typical sleepy seaside Chefs Bernhard Langer & Alan Thompson village, a garage, 4 square, lotto shop, gallery cafe, bakery and 1992 Christchurch Polytechnic Institute of Technology the local footy club. In the middle and totally incongruous with its Chefs Wendy Rushworth & Darren Wells surrounding is a Provence/Tuscan style villa. 1993 Wellington Polytechnic Yep I'm talking about real old world France or Italy. This is the Chefs Sonya Paget & John Allred home of Bennett's Chocolates; walking into a typical central 1994 Christchurch Polytechnic Institute of Technology courtyard, right for damn good coffee or straight ahead through Chefs Nathan Sanders & Stephen Boyles an amazing oversized glass door to every kid's dream. Fine glass tureens filled with coloured marshmallow strips, glass 1995 Waikato Institute of Technology trays of chocolates, gloved service staff waiting to arrange into Chefs Lisa Woodward & Adrian Merrilees with Deidre Williams boxes from a beautiful array. You could be in any of the French 1996 Christchurch Polytechnic Institute of Technology chocolate shops it was modelled on. Chefs Darren Potaka & Athol Hurst with Michael Hyde 'That' smell permeates the air; Chocolate is one of those foods. 1997 Christchurch Polytechnic Institute of Technology YES it is food and should be eaten at least "5 plus a day". Chefs Hamish Brown & Stacey Paulin with Georgina Murfitt Looking through the massive glass wall to the production floor 1998 Christchurch Polytechnic Institute of Technology of this purpose built villa/factory. On a gleaming stainless table Chefs Andrea Marett & Sarah Hampton with Georgina Murfitt is a mountain of roasted almonds, waiting to be covered in chocolate, moulds polished and waiting to be filled with the 1999 Aoraki Polytechnic brown stuff, shiny machines pouring the brown stuff out of its Chefs Julie King & Kirsten Hickey with Susan Salisbury spout. Sharing my knowledge of chocolate making to the group, 2000 Christchurch Polytechnic Institute of Technology the head "oompa lumpa" of Bennett's chocolates glides past Chefs Darrell Van der Slys & Johnathon Reid with Jannelle Frost unbeknownst, behind me. Hearing my explanation he introduced himself to us. The affable Clayton the most unchocolate person 2001 Christchurch Polytechnic Institute of Technology you will ever meet (to me anyway), offers to lead our small Chefs Hamish Watson & Rebecca Driscoll with Justine Williams group, into the depths of his chocolate world. It took a micro/ 2002 Christchurch Polytechnic Institute of Technology nano second to accept his offer. Chefs Glenn Wright & Rebecca Densem with Nathan Gudsel Walk around a living chocolate factory!! No brainer really. 2003 Christchurch Polytechnic Institute of Technology Every part of this facility has both Clayton and Marys' DNA on Chefs Guy Stanaway & Melanie Ellis with Kristine Pereira it. They have created a little piece of Europe here. In typical kiwi 2004 Wanganui Universal College of Learning style they have built a factory, but it remains artisanal to its core. Chefs Amy Peck & Scott Keenan with Carmel Hughes Machines replace only the biggest production tasks, tempering and enrobing the chocolate delights. Every other aspect is 2005 Christchurch Polytechnic Institute of Technology hands on. Filling, shaping, rolling, packing and producing Chefs Cameron Davies & Natalie Trethowens with Lauri Bower remain hand done. On the open gleaming floor stands the 2006 Southern Institute of Technology massive cooling tunnel, where the finished morsels drift along to Chefs Thomas Hishon & Joseph Clarke with Fina Kristen Pirie ensure they remain cooled and set correctly, to allow handing and storing. It looks like it should be in a steel foundry except 2007 Christchurch Polytechnic Institute of Technology this one is polished and gleaming. Every item is touched and Chefs Damon Griffin & Taryn Phaal with Fina McGovern handled by people, it is after all handmade chocolate, they 2008 New Zealand Defence Force Joint Service are made packed and despatched in quick time after all this is a Catering School perishable item that needs to be in people's mouths not sitting on Chefs Stephen Hogan & Makere Lee with Kirsty Lister storage shelves, or transported 1000's of km across the world. 2009 Christchurch Polytechnic Institute of Technology Fresh chocolate is best eaten like fresh vegetables, just ripped Chefs Ryan Lynch & Sara Chang with Nicole Carlson from the earth. As a colleague of mine says chocolate must be "eaten not stored". 2010 Who will be next year's winner ???? Travelling can be fun as cooks, we do it every day; we eat, drink and enjoy the company of others, with friends or new acquaintances. Next time you drive north stop off at Mangawhai. Look for the piece of French inspired life the Bennett's have created. You will not be disappointed, even if you resist the chocolate (I doubt it) you will fall in love with the building. Nestlé Toque d'Or is regarded as the country's premier student culinary competition. Teams competing in Nestlé Toque d'Or comprise two cookery students and one restaurant service student. The teams are required to prepare six covers of a three-course meal within two-and-a-half hours under the watchful gaze of a panel of industry judges. 7 WACS 2010, Chile is the Place My dear culinary friends of the world, I am sending you this letter on behalf the members of the board of the Chilean Gastronomy Association, ACHIGA, and from The Perfect Storm?? all the chefs in Chile. My brother has an audition for Masterchef. I'm very excited. We have worked very hard preparing the 34th WACS Before I began studying Culinary Arts I always said I would Congress and we are all very enthusiastic to see you all in enter Masterchef if it ever came to New Zealand. Now that's Chile on January 2010 (24th – 28th). am impossibility I am pleased I still get to live vicariously through my brother. Together with the WACS Board, we have prepared a program we hope you will all like. I've suggested an audition dish which I think he's going to go with. To be honest, while I'm happy he trusts my And regarding our work as hosts, we have organized different judgment, I'm also very nervous. If he doesn't make it social activities that we are sure you will enjoy. We will be through will it be because he cooked what I suggested, or sending information on where the social events are going to be because the execution let him down. I must remember to held, so you may begin to feel the cordial climate of Chile. ensure he clarifies with the judges which of those things We have organized pre and post tours, specially for you that sealed his fate so that I'm not living with the guilt of crushing are travelling from so far away, so you can see our lovely his dream, for the rest of my life. I'm sure this is all redundant country. Maybe you can stop on another Latin American anyway as he is bound to get through – he has stated that if country on your way back! he gets an audition (which he has) then he will win. When you've got to resign from your job and take a mortgage And last but not least, we have listened to your suggestions, holiday I suppose you have to be that confident, otherwise and have organized a fantastic partners` program. You can what's the point? check it in our web site and find partners will really enjoy visiting Chile. This program is only for them. If NZ was following the format of the original UK format, I don't think he'd have to quit his job, but apparently My friends, any doubts please don`t hesitate to contact me. contestants have to be willing to spend 2 months away from home living with the other contestants and it's this aspect of From now on you will all be getting more & more information, the show which has forced his hand. I suppose at least it so you can really feel you deserve coming to Chile. weeds out the uncommitted. My brother is by no means an Don`t forget, Chile is the place! And we are expecting you with attention seeker and I'm not 100% sure how he'll fit into the open arms and heart. reality TV world that he is probably moving into. It's a shame NZ has decided to go with the Australian version; although Kindest regards, still predominantly a cooking competition, the 'personality' driven aspects take away from the skill, or lack thereof, of Jacqueline Rodríguez E. the cooks. General Manager Chilean Gastronomy Association The Australian version is also very drawn out. They explain ACHIGA the rules of each challenge as though they are speaking to 5 year olds with learning difficulties. And TVNZ have a great way of stretching a 30 minute show into an hour long one Stressed Out Chef Threatens to Shoot Waitress with a million ad breaks. That would be tolerable, but then It's easy to get stressed out at work, especially when your job contestants/judges comments are repeated before and after is running the kitchen of a busy restaurant. each ad break and this makes for painful viewing. The one thing that got me (and others I've spoken to) hooked on the The trick is to stay calm and collected and not let the UK version was that so much happened in 30 minutes and pressure get to you. But this is clearly easier said than done. the focus was on the cooking, not on how all the contestants were 'feeling'. It was a lot simpler and I think benefited from A chef in the US State of Florida got so stressed out over too that. In saying this, I believe the show was very successful many mozzarella caprese salad orders that he pulled out a in Oz as I presume it will be in NZ, so they must be doing gun and threatened to shoot the waitress who had taken them. something right? Its not the tag line though – The Perfect Mark DeCraepeo slammed the gun on a counter and Storm; what's with that?!? screamed: "I'll put a bullet right in your forehead. I am Now that I've had my rant, I'll finish with 2 things I hope for serious." in this upcoming NZ version of Masterchef 1) they leave out Another shocked waitress called the cops to the Pizza much of the personality bollocks that plagues the Australian Time restaurant in Boca Raton (the town incidentally also version and 2) my brother wins! Go Nige! home to Gordon Ramsay's Cielo restaurant). They arrested DeCraepeo who now faces up to three years in prison. Ever remorseful he told police: "It was my Gordon Ramsay moment." It's great to see what a wonderful inspiration Ramsay has become to our industry. Ed ! 8 New Hospitality Course Offered in THE NEW 'CHEF SERIES' RECIPE CARDS Central Otago this Summer A new part-time summer course launched in Central Otago We may know where to get quality seafood offers people of all ages and abilities the chance to get ahead from around the world, but New Zealand in the hospitality industry. chefs know the best way to prepare it... The Certificate in Café and Bar teaches the wide range of skills required by the hospitality industry for those who work in cafes Garlic Butter Squid with and bars. Rocket & Chorizo Salad Shrimp & Cracke d Wheat Salad The 18-week part-time course runs from 23 November to 26 March at Otago Polytechnic's Cromwell campus including a six-week break over Christmas. Students attend classes on Mondays and Tuesdays from 9am to 3pm. The course is taught by industry professionals Trish Wilson and Larry Naylor. Ms Wilson, an Executive Chef with more than Chef Series Quick & Easy Recipe Joseph Clarke – s created for Shore Mariner by 20 years industry experience, covers catering and barista skills ChefJosephies rke– Blanket Bay while Mr Naylor, one of the foremost authorities on bartending Ser Quick & Easy Recipes created for Shore Mariner by and alcohol service in New Zealand, teaches bar service and Cla Blanket Bay legal requirements. This month, new quick and easy recipes The first four recipe cards developed by Ms Wilson says the Certificate in Café and Bar is aimed at created for Shore Mariner by local award- Joseph Clarke, feature delicious, yet easy- winning chefs, will be available in seafood to-prepare presentations of seafoods ... school leavers, people already in the industry who want to departments of New World and Pak'n Save popularly enjoyed by Kiwis at convivial upskill or those looking to get a headstart in the industry. supermarkets and selected retailers up entertainment occasions or as a light and down New Zealand. summer family meal with a difference. "It's a great opportunity for businesses to upskill their staff. It works both ways – the business owner may agree to pay some Tempura Prawn Cutlets with Scallops marinated in lime juice, fennel, citrus salad & lemon butter homemade sweet chilli sauce of the course fees as a staff incentive and, in return, benefits from better skilled employees." Garlic butter Fried Squid with Shrimps tossed in rocket and chorizo salad cracked wheat salad Subjects covered in the course include: Shore Mariner Ltd +64 9 270 3311 shore-mariner.co.nz and Host Responsibility. Following successful completion, students can apply for a General Manager's licence. preparation and service, and creating menus and staff rosters beverages, wine service and cocktail making preparing the cash register float and cashing up), meeting and greeting, and knowledge of the hospitality industry Students get hands on experience at Molyneux, Otago Polytechnic's training restaurant which will be opened for café- style dining during the course. Ms Wilson says she's looking forward to opening Molyneux in a different format. "Normally we use the restaurant for dinners and theme nights but this time we'll open it café-style which will be lovely for the public as well as our students. People can come during the day for a coffee and sweet treat, for lunch or to enjoy the fabulous mountains views of the Pisa over a glass of wine and antipasto platter." Successful completion of the NZQA-recognised Certificate in Cafe & Bar earns the equivalent of 60 credits towards the Certificate in Restaurant, Bar and Wine (Level 4) and the National Diploma in Hospitality (Management) (Level 5). The course is endorsed by the New Zealand Bartenders Guild. Trish Wilson doing barista training with student Robert Bean from Naseby. 9 Claire Clark Takes on Consultancy Role in Barbados Acclaimed pastry chef Claire Clark has put her plans to open a business in London on hold for six months while she takes on a consultancy position at Barbados luxury resort Sandy Lane. Single ads She was looking at sites in London for a "pastry orientated" business centered from members on a high street shop, with a view to opening in spring next year. However, it is understood that difficulties in finding an appropriate site for the business have prompted her to delay the project. "I am only on a six-month consultancy at Sandy Lane and will be back," Clark said. She hinted that she would return to London in spring 2010 to resume her search for a shop site and set up her business. A two-time winner of the Craft Guild of Chefs' Pastry Chef of the Year award, Clark Are you looking for Sales & Business spent nearly four years at Thomas Keller's three-Michelin starred French Laundry Development or assistance with Marketing in Napa Valley, California. She left the iconic restaurant to return to London this Plans in the Foodservice Market – Don't want to hire someone full time? summer and while looking for potential sites for her business, pursued patisserie P: Keith Clark on 027 497 4706 consultancy working with Marcus Wareing at the Berkeley, the Langham hotel and or E: email@example.com up market event caterer Rhubarb. for more information. At Sandy Lane, Clark is working alongside the resort's newly appointed executive chef Conny Andersson. Andersson, who has 20 years' experience in the hospitality industry, joins the Barbados resort from hotel group Four Seasons where he worked at global properties including Beverly Hills, Bali and the Maldives. New Technology to Double Shelf Live of Avocados Please check out the A new food preserving technology is set to double the shelf life of avocados, create new and improved up to 80 new jobs and boost New Zealand's annual exports by NZ$20 million. NZCA website Kiwi owned Fressure Foods plans to import Ultra High Pressure (UHP) processing technology, which is used in more than 50 countries to increase the shelf life of www.nzchefs.org.nz locally grown avocados. Fressure Foods CEO Vern Dark says avocados usually last around 30 days but with the new technology his company will be able to extend this to 60 days, increasing local supply and export revenue. Dark says Ultra High Pressure treatment is also known as cold pasteurisation and uses pressures of up to 87,000 psi to shock and kill bacteria in food products. "The UHP system uses no chemicals or preservatives and does not affect the texture, FOR ALL YOUR flavour, consistency or nutrients in the food. It has also been recognised by the U.S Food and Drug Administration (FDA)," said Dark. The process causes no emissions GRAPHIC DESIGN and consumes less energy than thermal pasteurisation, he said. NEEDS Dark said the Fressure Foods processing plant will be based in Pukekohe and if CONTACT BRENT given the green light by the avocado industry could create up to 80 new jobs in its firstname.lastname@example.com first year. The company is in talks with industry stalwarts as it looks for additional investment towards the $15 million dollars needed to open the factory. "We believe this technology can have a huge influence on the New Zealand avocado industry. Ultra high pressure treatment has driven up total consumption of avocados in the United States and we are hoping for an equally favourable outcome in our target markets," he added. The company already has plans to export to Australia, South East Asia and Japan. Would you like to sponsor Thomas Keller's French Laundry Retains Three Michelin Stars an issue of PLATE ? The French Laundry in California has retained three stars in the 2010 edition of the Please contact the editor at Michelin guide to San Francisco, the Bay Area and Wine Country for the fourth consecutive year. firstname.lastname@example.com Thomas Keller's iconic restaurant in Napa Valley has remained the only establishment in the northern California guide with the top accolade of three stars. Four restaurants have been awarded two stars including David Kinch's Manresa in Los Gatos in the Santa Cruz mountains; Coi in San Francisco; Cyrus in Sonoma; and the restaurant at Meadowood in Napa Valley. Now in its fourth edition, the Michelin guide to San Francisco, Bay Area and Wine Country, which was released on the 19 October, lists 34 starred establishments bringing the total of Michelin stars in the area to 45. 10 Ed—u—Cake View from a www.aoraki.ac.nz training establishment Launch pad for sparkling international careers team that won Canterbury region Restaurant of the Year Award. As part of that, he was personally awarded the Waiter of the Year Aoraki Polytechnic's Hotel School building on its achievements Award. Mr Hilhorst was also peer-voted Maitre d' of the Year in the inaugural Canterbury Hospitality Awards (CHADS). With a reputation for delivering hotel and hospitality courses at a qualification level that is seeing graduates welcomed and employed The emphasis on international training excellence continues with the by premier hotels and restaurants around the world, tutors at Aoraki recent appointment of bakery and patisserie tutor Jill Milburn as a Polytechnic's Hotel School could be forgiven for thinking they had full-time member of the hotel school team. reached the pinnacle of achievement in hospitality training. Mrs Milburn spent 12 years as a tutor at the Blackpool and the Fylde But head of Hotel School Steve Le Corre says his tutors' and students' College in England. She brings gold medals and awards to her new successes and many awards earned while providing one of New role, as well as a unique distinction, she is the holder of a Guinness Zealand's most sought-after series of Café and Bar, Restaurant Wine World record – for making the world's largest chip butty and baking and Bar and Cookery courses simply provide a starting point, not a the six-foot-square bread base and top for the butty that took six finishing post. people to lift and considerably more to eat when it was delivered to fire service staff and people on the Blackpool promenade. He says the school constantly seeks to build upon its achievements and develop ways to increase even further opportunities for Fellow tutor Rob Coulter needs little introduction to the Timaru its students to launch themselves into sparkling national and community – and to royalty. international careers. Mr Coulter has both co-ordinated and been maitre d' at two civic He points to a kitchen rebuilding plan presently under way that Royal luncheons for Her Majesty Queen Elizabeth and Prince Phillip. will offer state-of-the-art technology in purpose-designed training He has also arranged countless functions for, and served people as facilities, as well as the constant reassessment and addition of varied as the Governor General, the Prime Minister and guests of the new training programmes, as evidence of his team's relentless New Zealand Government. pursuit of hospitality excellence "that will ensure that Aoraki students are equipped with the skills to walk into top jobs He is the programme co-ordinator for both the Certificate in anywhere in the world". Hotel, Restaurant and Tourism Services and The City & Guilds International Advanced Diploma in Food and Beverage Service. Mr Le Corre is proud to offer courses with an internationally- Both qualifications are designed to give students the best start toward recognised standard. careers in hospitality both nationally and internationally. An example was the second year cookery programme, Certificate in Mr Coulter's past students have won many medals and awards Professional Cookery, which incorporates the City & Guilds Diploma including the prestigious Toque d'Or, NZ Junior Food and Beverage in Culinary Arts and Diploma in Patisserie. Service Person of the Year, second and third best overall trainee in New Zealand, runner-up in Senior Waiter of the Year and South This course also features an eight-course degustation menu prepared Island Junior Food and Beverage Service Person of the Year. by the students which is usually sold out months in advance to members of the public attending the polytechnic's own Starz Fellow tutor Wally Katene brings to Aoraki Polytechnic 29 years' Restaurant, a culinary destination and experience enjoyed by experience in the hospitality industry. hundreds of Timaru people each year. He started as a kitchen hand prepping veggies and worked his way Mr Le Corre himself proves the benefits of the wide range of up the ranks. international experience that he is preparing his students for. Since coming to Timaru in the mid-1980s, Mr Katene has opened A native of Jersey, he completed his training with world-recognised four restaurants and managed a couple as well. He has been City & Guilds qualifications, and advanced training in pastry. Mr Le working at Aoraki for six years, four of those full-time as the tutor on Corre has worked across the world from five-star hotels in Bermuda the Certificate in Cookery course. He also does STAR courses for to quality restaurants in London. secondary school students and traineeships for industry. As captain of the New Zealand Culinary Team, Mr Le Corre is no Mr Katene is happiest in the kitchen, but in the 1990s he won a stranger to international competition and was a member of the team New Zealand Host Responsibility award. that won gold this year at the international Battle of the Dragon – the Olympics of the culinary world. The event was the highlight of the The hotel school have a new range of short courses planned for Welsh International Culinary Championships, at Coleg Llandrillo 2010, which will include sugar pulling, casting and blowing, as well Cymru, Rhos-on-Sea and represented a "cook-off" between top chefs as short specialised courses in artisan bakery. from Wales, New Zealand and Croatia. Undoubted, though, his leadership skills are, Mr Le Corre also values team work – and the important role his four other tutors provide by adopting a team approach to training. Specialist Café and Bar programme co-ordinator Adrian Hilhorst has been tutoring at Aoraki Polytechnic for more than six years. From an award-winning background of nine and a half years with Wally Steve Le Jill Rob Adrian Christchurch premier restaurant Tiffanys, Mr Hilhorst was part of a Katene Corre Milburn Coulter Hilhorst 11 www co nz HUB of the hospitality industry 12 News from the regions Social Marketing Increases Hospitality Performance Stacey Hancock Windy City Cooks Social Media Consultant for hospotrade.co.nz Well we in the Windy City have got together a couple of times 'Knowledge is power' and social networking is currently in this less than fine month of October. one of the most effective ways to exploit this cliché. What Our meeting was hosted by Will Hansen of 24 Carrot and exactly are some of the benefits? we had it in his warehouse with Apple crates as seats and FREE PUBLICITY pallets as tables. He demonstrated the all new fangled pancake Thousands of hospitality outlets use facebook/twitter/bebo/ maker and a wonderful array of fruit and vegetables, this was myspace etc to publicise their business, products and events. followed by Preston's showing us their continental meat range which made a great sandwich in "Bake's" bread. What a great A public profile enables you to have a presence outside your meeting, well done Konrad and Glenn and it was wonderful to normal environment and opening hours! By using various see a great range of members attending including some of our tools you can find friends and followers who are specific new HETTANZ partners and Nicky Chung from United fisheries to hospitality and they too will have relevant friends and our newest Platinum Sponsor and of course the faithful stalwarts followers…and so on. You can link your social network page of the Branch too. to your website, this has been proven highly effective in increasing website traffic. Our IDOC project was to farewell Kupsami Gounder who has been a strong supporter of the Branch for the past 8 years. FREE EVENT ADVERTISING We wish him lots of luck for his trip to Rotorua where he is to Posting information about your business enables your head up the kitchen at the Novotel. Dinner was had at CHOW friends/followers to see what you're up to and can then and we did have a fine time. I am certain the Waikato B.O.P. re-post the information to their friends/followers and so on. Branch will benefit from having Kupsami in your neck of the You may have only posted to 50 people, but with a few woods soon. good friends/followers, that can easily turn into 5000 very Only one meeting left for us as the year draws to close and then quickly. Every time one of Hospotrade's 'friends' posts an we are going off to fundraise for Chile by having a bar-b-que at event or special, Hospotrade then re-posts it. For sale ads the Markets, so see you all in the New Year, stay wild at heart, and job listings on Hospotrade.co.nz are instantly messaged Regards, Wellington Branch. out across all social networking sites as soon as they are listed. Steve Groves of Launceston Place Wins Masterchef: The Professionals REMAIN 'IN THE KNOW' Check your social network feeds for relevant stories – you Chef Steve Groves of London restaurant Launceston Place may just find your competitors or suppliers doing something has been named the winner of the BBC's Masterchef: The interesting. Subscribe to RSS feeds, which feed industry Professionals 2009. specific topics and news from multiple web pages into one easy to follow place. Instead of browsing through the Groves won the competition after a gruelling final under the Herald for hospitality news, simply subscribe to the RSS watchful eyes of judges Michel Roux Jr and Gregg Wallace feeds pertaining to food, wine, restaurants etc. in which he beat fellow competitors' private chef Marianne Lumb and agency chef Daniel Graham. WORD OF MOUTH If you're good, they tell 10 friends. With social networking, The judges praised Groves for his innovative style of if you're good, they'll tell ALL their friends, all at once. One cooking. "Steve has got what it takes, he oozes talent and of your customers may tweet how great your steaks are, really pushes the boundaries," said Roux. and someone else may be doing a twitter keyword search Groves said: "This is the proudest moment of my life. To on 'best steak in NZ'. Next thing you know, they're on achieve this is unbelievable." your doorstep with 3 mates for a steak meal. It sounds far fetched, but in reality this is what happens, it's free The final of Masterchef: The Professionals comprised four promotion…can you afford to miss out? days of challenges. These included a patisserie task hosted by London restaurant Sketch and judged by a panel including BUILD CONTACTS & RELATIONSHIPS Michel Roux Snr, chef-patron of the Waterside Inn and holder Building professional and social contacts within your of the coveted Meilleur Ouvrier de France for patisserie. industry, keeps information relevant and timely. On Nov 2nd Hospotrade.co.nz launches mychatta ™. This is NZ's first hospitality specific social network and is something that has worked well overseas. Mychatta ™ will link the entire industry together into one large community, from owners and suppliers right down to the kitchen hand. 13 Great Potato Challenge 2009 The Challenge, which was launched in 2008, has professional cooks and Heather Notaristefano Chefs vying to cook the best potato dish and the best baked potato. Spring is here, even if the weather doesn't always reflect Glenda Gourley, from Potatoes New Zealand, who it. Daylight saving has started. After one of the worst coordinates the competition, said, "We were delighted with business seasons in recent history are we beginning to the range of potato dishes entered this year. It's reinforced see the light at the end of the tunnel? Are the casualties the versatility of potatoes. Whether they are served for ready to pick themselves up and start over? breakfast, lunch or dinner, potatoes are the hero of many Valuable lessons have been learnt. Experienced delicious meals" operators are starting to take on new challenges. The Top Ten Finalists were; However, we are still seeing many empty premises. Landlords who acted quickly to remove struggling tenants Auckland and Northland have in many cases found them impossible to replace. Paul Jobin, Restaurant 243, Kerikeri, Northland Those landlords who came to the party with temporary Steve Barton, Ellerslie Convention Centre, Greenlane, Auckland rent measures have in many cases retained good and Adrian Brett-Chinnery, Bracu, Bombay grateful long term tenants. Antony Bates, Verve Cafe, Parnell, Auckland Jeremy Dixon, Revive Vegeterian Cafe, Auckland Distinctive items of equipment which succumbed to Orit Hume, 18 Carrot Gourmet Catering, Auckland liquidation sales are turning up to adorn new premises with optimistic new owners hoping they will bring better Taranaki luck to them than they did to the previous owners. The Mark Soper, Eurest Catering, New Plymouth recession has taught many people to be resourceful, to be determined and to hold on to their desire to succeed. Wellington Raymond Morrell, Bistro 107, Petone For business buyers finance is still tight. Cheap little businesses have been the ones that have been moving South Island with quick cash offers. Motivated vendors have met Felicity Gabites, JB's Cafe Ballantynes, Timaru the market realising that if they don't get a deal on David Spice, Visions Restaurant, Christchurch paper close to Labour weekend they are likely to still be tied to their business for Christmas and on into 2010. Everything tends to come to a standstill once the lawyers close for annual holidays so time is of the essence for those waiting to get a deal together this year. Buyers are still looking for an adequate return on their labour and capital input. Some business owners do not realize that emotional attachment and financial worth are not related and hold out for a price which cannot be justified by the market. If they hold on long enough they may just get the price they want if the right buyer willing to pay the premium comes along but they risk the business becoming stale and the ultimate price being much less than they envisaged. Most vendors request complete confidentiality when Photo Caption: Four of these finalists were invited to a cook putting their business on the market. Their employees are off held at Manukau Institute of Technology. Marc Soper, not aware they are selling and the marketing plan can Paul Jobin, Antony Bates and David Spice are pictured be less effective when the major attributes of the business here with their dishes. must be omitted from the advertising in order to prevent identification of the business in question. It is harder to sell a secret and a lot easier when the decision to move on has been shared with the team. Whether buying or selling it is important to have a clear vision. Be proactive. Set goals. Consult with experts and those you trust. And if you are holding on to your business make sure you have all your systems in place. Check that you are maintaining realistic margins. Focus on improving quality rather then lowering prices. Know your target market and focus on it. Plan to succeed. The Overall winner was Marc Soper and his Agria crepes. 14 Chef Dennis, President - Central Branch ABALONE - New Zealand PAUA Abalone is a gastropod mollusk, relative to sea snails and found in many warm seas of the world e.g. California, Mexico, China, Japan, Australia and New Zealand. They feed off algae, and it is a delicacy in Korean and Japanese society. Known as "bao you" in China and reserved as a luxury dish for weddings, banquets and special occasions. Young Abalone can be served raw as Sushi, but is usually quickly cooked. Farmed Abalone are more accessible than wild and are cleaner and more tender as they are much younger and smaller than are allowed, legally for wild Abalone which have been over fished and subject to poaching. To prepare and cook Abalone it has to be removed from its shell. Hold the animal in left or right hand with holes in shell against thumb with foot uppermost and detach muscle from inside the shell gently using a small wood spatula or your thumb until detached. To remove the gut hold the Abalone with the foot uppermost and remove the darker parts, gut, hanging down. If farmed the gut can be used as they are fed on special food to replace algae but wild animals gut may not improve the end result, but always remove the teeth at this stage. Clean the dark film from around the outside of the flesh and rinse off. To prepare for cooking slice the Abalone across into thin slices as for escallops. The foot can be quite tough and would need to be removed at this stage; farmed Abalone should be tender enough left on. Larger or older wild Abalone need the foot trimmed off and lightly batted out New Zealand Chefs Association as for escallops prior to cooking. Auckland Branch Christmas Ball Fast sauté - pan fried process is best to retain flavour and texture; too much heat can make the result tough. The flavour and texture is soft buttery shellfish so light seasoning e Gangpla and other ingredients must be compatible. Originally considered a luxury item commercial farming has made a lk th nk W Abalone more readily available to both hospitality and the general public consumer, while reducing the pressure on wild stock through poaching. Pre dinner drinks held Nutritionally Abalone are good value with 100g yielding in Sir Peter Blake Center ked 105 Calories, 17g Protein, CHO 6.0, Fat .77, Vitamin E Walk the gangway to the Maritime room for dinner & B 12 plus a good source of Selenium and Magnesium. oo and Christmas festivities Lightly cooked the Abalone would provide 0 .149g of ly B Sponsored wine and cash bar. omega 3 per 100g. Silent Auction Dress: Formal Ful $100 per ticket. Farmed Abalone is a growing international business and in 0800NZCHEF (0800 692 433) to book tickets or New Zealand there is a well established Napier company firstname.lastname@example.com - Abalone Exporters Limited who are producing a range of live 'Blue Shell Abalone' from 60mm of 33g up to 80m of 80g weight (there is frozen product also) able to be un m S da p shipped anywhere in New Zealand or overseas with an y : 30 increasing number of Chefs both local and in major cities 15 th N ovember at 6 using this product. For further information and prices contact Richard on 0800 255 522, 06 835 8655 or FOODSERVICES Fresh Thinking In Dairy Solutions www.burnsferrall.co.nz New Zealand National Maritime Museum Email: firstname.lastname@example.com Corner Quay and Hobson Streets, Viaduct Harbour, Auckland 15 —A—Laff VANILLA THAT A friend is having trouble with his system. Last year he upgraded to Girlfriend 1.0 from Drinking Mates 4.2, which he'd used for years without any trouble. PACKS A PUNCH However, apparently there are conflicts between these two systems and the only solution was to try to run Girlfriend with the sound turned off. But to make matters worse, Girlfriend 1.0 is incompatible with several other applications, such as: Lads Night Out 3.1, Golf 2 and Playboy 6.0. Successive versions of Girlfriend proved no better, Girlfriend 3.0 had many bugs and left a virus in his system, forcing him to shut down completely for several weeks. Eventually he tried installing girlfriend 2.1 as well as Girlfriend 1.0 only to discover that when these two systems detected each other they caused severe damage to all his hardware. Sensing a way out, he upgraded to Fiancé 1.0 only to discover to his dismay that this system requires rapid upgrading to Wife 1.0. However, whilst Wife 1.0 uses up all available resources it does come bundled with FreeSexPlus and Cleanhouse 2000 plus GreatMealsOnTable Guaranteed for a limited period). But imagine my friend's disappointment on discovering Wife 1.0 can be unstable and costly to maintain, any mistakes he makes are automatically stored in Wife 1.0's Iconic baking brand Hansells Hard Drive and can not be deleted - they then resurface months(or years) later. celebrates 75 years with a new Wife 1.0 also automatically runs Ultra STROP and addition to its product range, WHINGEzip and no option on the Help menu seems to work, leaving him to try and GUESS the fault himself. Hansells Chef's Strength Vanilla Paste The system footprint needs updating regularly requiring – a vanilla paste that really packs Shoeshop Browser Pro for new attachments - Hairstyle Express needs to be reinstalled every week. a punch. The paste contains real Wife 1.0 also has a rather annoying pop-up called vanilla bean seeds and can be used Mother-in-law, which can't be turned off. in place of a vanilla pod or used Recently he's been tempted to try Mistress 2000 add-on, but there could be problems. If wife 1.0 detects the sparingly to replace vanilla extract presence of Mistress 2000, it will delete all MS Money or essences in recipes. files before un-installing itself. Any ideas? The first 20 callers to phone – 09 578 0786 – will receive a FREE jar of NZCA New Members Sept to Oct 2009 Welcome, we look forward to seeing you at branch Hansells Chef's Strength Vanilla Paste meetings and events in the near future. Kumar A Raj Auckland Full Max Tairi Auckland Full Miles Watson Overseas Full Songyos arusombuti Canterbury Training Dianne Drury Central Training Judy Nicholl Central Training 16 NEW ZEALAND NZCA Branch Contact Details CHEFS ASSOCIATION Northland Branch "Sharing a passion for all things Culinary" President Peter Nicholl Secretary Paul Jobin Postal PO Box 5033 Whangarei 0140 PO Box 24 057, Royal Oak, Auckland, NZ 1345 Mobile 09 470 3756 (Peter) www.nzchefs.org.nz Mobile 021 505 938 (Paul) email@example.com National President Anita Sarginson Auckland Branch Mobile 021 149 1990 President Renny Aprea email@example.com Secretary Emma-Jane Taylor Postal PO Box 24 057, National Vice President Royal Oak, Auckland Gary Miller Mobile 027 268 0046 (Renny) Mobile 021 995 040 (Emma-Jane) Mobile 027 591 8777 firstname.lastname@example.com firstname.lastname@example.com Waikato / Bay of Plenty Branch Administration Director President Carl Rayner Sam Timoko Secretary Stuart Taylor Mobile 027 210 2611 Postal PO Box 914, Rotorua email@example.com Mobile 027 280 3345 (Carl) Mobile 027 643 5870 (Stuart) email@example.com Finance Director Keith Clark – Life Member Central Branch Mobile 027 497 4706 President Roger Dennis – Life Member email@example.com Secretary Damian Peeti Postal PO Box 7527, Taradale, National Ambassador Napier Steve Baton – Life Member Mobile 021 174 0742 (Roger) Mobile 027 245 6502 Mobile 027 506 3341 (Damian) firstname.lastname@example.com email@example.com Taranaki Branch Communication Manager President Marc Soper Carmel Clark Secretary Barbara Aldridge Phone 0800 NZCHEFS Postal PO Box 463, New Plymouth Phone 0800 692 433 Mobile 021 392 747 (Marc) Fax 0800 692 432 Phone 06 968 1418 x 8102 (Barbara) firstname.lastname@example.com Mobile 027 488 1025 email@example.com Wellington Branch President Glenn Curphey Plate Editor (NZCA Newsletter) Secretary Neville Thompson Phillip Townsend – Life member Postal PO Box 7108, Wellington Mobile 027 285 4627 Mobile 021 606 422 (Glenn) firstname.lastname@example.com Mobile 021 531 927 (Neville) email@example.com Please note that the Branch email address Canterbury Branch goes to the Branch Secretary. President Andy Gibb Secretary Jan Darley Postal PO Box 3077, Christchurch Branch Executive Members: Mobile 027 566 9782 (Andy) Northland Hughie Blues 027 237 8533 Mobile 027 252 0131 (Jan) Auckland Renny Aprea 027 268 0046 firstname.lastname@example.com Waikato Carl Rayner 027 280 3345 Central Roger Dennis 021 174 0742 Otago / Southland Branch Taranaki Simon Houghton 027 555 5778 President Scott Richardson Wellington Glenn Curphey 021 606 422 Secretary Andrew Clark Canterbury Neil MacInnes 021 334 088 Postal PO Box 341, Alexandra Otago / Southland Mark Sycamore 027 699 8900 Mobile 027 387 2561 (Scott) Mobile 021 531 458 (Andrew) email@example.com 17 New Zealand Chefs Association Inc. Membership Application Form Please print clearly Surname: First Name: Mr. / Mrs. / Ms. / Other Phone H: Phone B: Mobile: Fax: E-mail: Postal Address: Post Code: Employer: Initial here: Office Use: Membership No: So we can access your information for membership benefits: Type of Membership: (Circle one) Fees include the Joining Fee and GST Full $150.00 Training $40.00 Student $30.00 Associate $150.00 Corporate $562.50 Full Members: A person with at least five years cooking experience acceptable to the association, or who has completed a training programme that is recognized by the association. Associate Members: A person, who in the opinion of the executive (branch or national), may be of benefit to the aims and objectives of the association, may apply for membership. Training Members: Training membership shall be open to any person who is currently tertiary training in the Culinary Arts. Student Member: Student membership shall be open to any person who is currently enrolled at secondary school with an interest in the Culinary Arts. Corporate Member: Please contact the NZ Chefs Association National office for further details. Cheque enclosed for $ Date: / / Or Credit card number: Type of Card: Amex, Visa, Diners, Master Card Expiry Date: Name on Card: Signature: Proposed (Member name): Signed: Seconded (Member name): Signed: Each person applying for membership must be proposed and seconded by full members of this association. A brief CV must accompany your application Please forward the completed application form and payment to: National Office, New Zealand Chefs Association, P.O. Box 24 057, Royal Oak, Auckland 1345 P: 0800 692433 F: 0800 692 433 E: email@example.com 18 New Zealand Chefs Association Sponsors and Corporate Members Platinum Corporate Members www.burnsferrall.co.nz Gold Corporate Members Silver Corporate Members SOUTHERN HOS P I TA L I T Y LTD Bronze Corporate Members Corporate Members Corporate Members Food Productions Ltd NZ Tamarillo Growers Associaton G S Hall & Company Ltd Old Fashioned Foods Group Accor Hospitality Genoese Foods Ltd Otago Polytechnic Advanced Personnel Services Ltd Goodman Fielder Food Services Pacific International Hotel Management School Akaroa Salmon Groenz Ltd Pasta d'Oro Ltd Amalgamated Food Distributors Hayley Media Ltd Penguin Wholesalers Aoraki Smokehouse Salmon Ltd Heilala Vanilla Pierre's Breadshop Arano Juices Heinz Watties Quality Foods Southland Ltd Asado Food Solutions Ltd Hettanz Royal NZ Navy Chefs AUT University School of Hospitality & Tourism Hormel Foods New Zealand Sealord Marketing Ltd Avacodo Oil NZ Ltd Hospitality Standards Institute H S I Shore Mariner Barkers Fruit Processors Hospo Trade Simplot Bidvest New Zealand Humitech Holdings (NZ) Ltd Skellon Foods Blazey Uniforms James Gilmour & Co Skyline Skyrides- Rotorua Bowmont Wholesale Meats Ltd Kaimai Cheese Company Ltd Southern Hospitality Brandlines Ltd Kato Pacific Marketing Tatua Foods (Tatua Cooperative Dairy Co Ltd) Burns & Ferrall KR Castlemanine Foods Teutonia Canter Valley Lincoln Hospitality The NZ King Salmon Company Cerebos Gregg's Ltd Manukau Institute of Technology Thomsons Foodservice Limited Compass Group NZ Ltd Meadow Mushrooms Unilever Foodsolutions Cornell Institute of Business & Technology Moffat Ltd United Fisheries Ltd Dawsons Catering Ltd Nestle Professional Van Dyck Fine Foods Delmaine Fine Foods Ltd New Zealand Pork Vegetables.co.nz Eggs Inc North Port Events Ltd Verkerk Ltd Eurotec Ltd North Shore International Academy Washtech Ltd (Starline) Florentines Patisserie Northland Polytechnic Wellington Institute of Technology Fonterra Brands (NZ) Ltd NZ Army Catering Platoon HQ Wilson Hellaby Ltd Foodservice & Proccessing The New Zealand Chefs Association thanks it's many corporate members & asks all members to support these corporates where ever possible. 19 Networking – Social Media in the Modern Day. -noun. A supportive system of sharing information and services among individuals and groups having a common interest: A few years ago I wrote an article related to this very different to the ways of those that went before them. But? subject and at the time concentrated on what networking How reliable is the information that is put out there? How was (at that time) and the do's and don't of networking. For do you build up credibility without a good old fashioned generation X and the baby boomers networking has been face to face? worked on a more personal face to face basis, people you As an Association we are always looking at and reviewing meet through the course of your work, social engagements how we connect and communicate with our members. As a and community groups. Taking and retaining their details, matter of interest, if certain statistics are to be believed, 24 assisting them where you possibly can and then once you've of the 25 largest print media companies around the world established your credibility within a given group being able are experiencing a decline in circulation – yet our little ol to then ask for that favor that is going to assist you. rag (and I say that with the utmost of affection) is bucking In the past five years a revolution has taken place and the the trend. way and manner that people network is far removed from Though we are looking at and open to using social media that of my or previous generations. as a way to remain connected to our members and non- Social Media – is it a fad? Or the biggest shift since the members alike, especially our younger members. Recently industrial revolution? it was asked why there were not more younger members at our annual Conference – quite simply put they do not see 2 months to go!!!!!!!! that form of networking as important to them as others of us might. Their networking is carried out in anyone of the manners described above. But? We need to embrace the the web. potential of their networking systems and use them to full potential to FIND them, ENCOURAGE them and to DRAW 13 years, the internet – 4 years, iPod - 3 years. iPod them to events, such as Conference. Application downloads hit 1 Billion in 9 months. Whilst embracing the potential of new technologies and media, networking I still prescribe to a good old fashioned face to face form of networking. A recent example of stories, blog posts, notes, photos etc…) are shared on this would be when Mark Sycamore, Joseph Clarke and Facebook…………..DAILY!!!!!! I headed of to Sydney recently, as reported in the last edition of Plate, I mentioned that we found a company the world. Behind China, India and the USA. called Fratelli Fresh – well we didn't just happen upon this company, it was through our network of people that 65 year olds (the baby boomers are trying to catch up) we were pointed in the direction of this company. Ngaire and Marty Baker own and operate Mercato Ltd here in as their primary recruitment tools. Christchurch, specializing in fine and gourmet food items for which they have an amazing passion. It made logical usage is on mobile devices – people can update sense (well to us anyway) that if we wanted to find a anytime, anywhere. (Imagine what that means for bad specialist gourmet food perveyor in Sydney, then why not customer service) ask one in NZ – and as it were they did, because within their network Ngaire and Marty would have these very sorts of people/companies. world. – 100,000,000 vids and growing. Once we got this face to face information, that's when bloggers post content daily. technology kicked in with google and google earth and a good old fashioned telephone call to Fratelli in Sydney Mouth!!! – 25% of search results for the world's top 20 to introduce ourselves and check to see that they indeed brands are linked to user-generated content. 34% of would have the items we were in search of. bloggers post opinions about products & brands. The Best of Both World's really – but however you look at products and services than how Google ranks them. it, networking is a fundamental necessity of modern life for both individuals and groups, but sometimes the personal 14% trust ads (PR) touch speaks volumes; more so than YouTube, Twitter, MYSpace, Facebook, bebo etc…. et al. a short video – On their Phone. (Where they lead, we Until next time!! will follow) Let's be cheerful out there Social Media, A Fad? Or a fundamental shift in the way Gary Miller we communicate. Vice-President Business and Media Development NZCA There is no denying or escaping that the way and manner in which today's and future generations network is vastly 'Sharing a passion for all things culinary' Notice of Special General Meeting A Special General Meeting will be held at TASTE - RANZ 45 Normanby Rd, Mt Eden, Auckland On Tuesday 10th November 2009 (following the Auckland branch meeting which starts at 5.30pm) The business to be transacted is the approval for the 2008/2009 financial year honorariums for the following positions as approved by the National Executive on the 15 Sep 09: National President, National Vice President National Administration Director, National Finance Director No other business can be conducted. This was an omission from the AGM held in the Bay of Islands in August. Regards Sam Timoko National Administration Director www.burnsferrall.co.nz
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text:
Wei's dilemma points to an inherent contradiction in the trend toward undergraduate study in the US by young Chinese.
In just 11 years, the number of Chinese undergrads studying in the US has risen more than 10-fold, from 7,500 to 80,000, according to the Institute of International Education. Some families sell their homes and drain their savings to send their only child abroad to study.
Speedy success from studying abroad may have been true 10 years ago. But today, the reality is more the opposite: With the number of returnees increasing, many with qualifications that Chinese companies don't appreciate, Chinese society reverts to the old networking game – finding a job becomes all about knowing the right people in the right places.
In addition, many parents have unrealistic expectations for their child, often their only child, who feels the pressure.
"You are expected to fare well after your family has made this huge sacrifice," says Xue (not her real name), a recent US college graduate from Beijing who found work in the US. She is one of the lucky few to find a job through on-campus recruitment – and an employer willing to sponsor her work visa.
"At the same time," she says, "I have few connections that can land me a good job in a well-respected company in China. The fear of going home and not being able to achieve great things is overwhelming."
If going home poses challenges, so does trying to stay in the US. Under American immigration law, employers must pay hundreds of dollars per year or more for a foreign worker's H-1B visa. Foreign graduates without a degree in a high-demand field may find the US job market especially challenging.


text:
WANTED: No sale; free
ncrescueAugust 4, 2010
I recently bought a new printer, and the cartridges for the old one won't work. If anyone wants three cyans and one magenta, email me directlywith name and mailing address. I will even pay the postage. These are for Brother and labeled LC 31. Never been opened. Hate to trash them, and the store will not take them back.


text:
Small Beads, Big Jewelry
30 Unique Pieces to Make
The craft of beading has taken on new life in recent years. Today's beaders are combining the traditional stitches of Native American, African, and European origin with imaginative new techniques to create stunning statement pieces that are youthful, modern, and meant to be seen! In Small Beads Big Jewelry , professional jewelry designer Jean Power offers instructions for 30 funky, chunky pieces that will stand out from the crowd. Both new and more advanced beaders will enjoy this impressive range of projects, each flagged according to skill level, and organized by time--from earrings and rings that can be completed in under an hour, to complex geometric pieces that take five hours or more. They'll also find: An overview of the necessary tools and the various bead types A chapter of valuable advice and insight from professional beaders Instructions for essential stitches, including ladder, brick, herringbone, and peyote 30 step-by-step projects for rings, necklaces, pendants, hair ornaments, and more Projects include alternate colorways and instructions for adapting designs to create a range of pieces. With more than 200 beautiful full-color illustrations and easy-to-follow diagrams, Small Beads Big Jewelry will be the must-have craft guide for 2014!
Publisher: Hauppauge, NY :, Barron's,, 2014
Branch Call Number: 745.582 P887s 2014
Characteristics: 143 pages :,color illustrations ;,23 cm
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Our special coverage of the closest race for years
Meet Malaysia's first female mixed martial artist
21 Nov 2011 07:00 GMT | Asia Pacific, US & Canada, Latin America, Australia, Brazil
Philip Morris, one of the world's largest tobacco companies, has announced that it is suing the Australian government over a new law requiring all cigarettes to be sold in plain packages.
"We are left with no option," Anne Edwards, a Philip Morris Asia spokesperson, said in a statement on Monday.
"Plain packaging means that the glamour is gone from smoking and cigarettes are now exposed for what they are: killer products that destroy thousands of Australian families."
- Nicola Roxon, health minister
"The government has passed this legislation despite being unable to demonstrate that it will be effective at reducing smoking and has ignored the widespread concerns raised in Australia and internationally regarding the serious legal issues associated with plain packaging."
Australia's parliament recently passed laws compelling cigarettes, pipe tobacco and cigars to be sold in plain olive packs from December 2012.
The move, Philip Morris argues, will have a negative impact on the sales of its internationally recognised cigarette brands - including Marlboro, Parliament, Bond Street, Merit and Virginia Slims.
Philip Morris Asia Ltd, Hong Kong, the owner of the Australian affiliate, has issued a legal challenge to the law through a notice of arbitration under Australia's Bilateral Investment Treaty with Hong Kong.
The proceedings are being closely watched by governments considering similar moves in Europe, Canada and New Zealand, angering tobacco companies worried that they may set a global precedent and infringe on trademark rights.
Tobacco export countries including Nicaragua, Dominican Republic and Ukraine have warned that they may challenge the action under world trade rules; while tobacco companies, including British American Tobacco and Imperial Tobacco, have said they may challenge the law in Australia's high court.
In a similar move, four of the five largest US tobacco firms filed a lawsuit earlier this year against the US Food and Drug Administration over graphic label requirements they claim are "unconstitutional".
Legal experts have predicted both legal and world trade challenges to fail, as intellectual property rights agreements give governments the right to pass laws to protect public health.
'Killer products'
Nicola Roxon, Australia's health minister, speaking after parliament's lower house approved laws already passed by the senate last week, demanded tobacco companies respect the will of the parliament.
"Plain packaging means that the glamour is gone from smoking and cigarettes are now exposed for what they are: killer products that destroy thousands of Australian families," Roxon told reporters.
Australia bans logos on cigarette packs, June 2011
Roxon said that while the tobacco industry was fighting to protect its profits, the government was "fighting to protect lives".
The World Health Organisation in 2005 urged countries to consider plain packaging, and estimated more than one billion are regular smokers, 80 per cent of them in poor countries.
Industry analysts say tobacco companies are worried that plain packaging could spread to important emerging markets like Brazil, Russia and Indonesia, and threaten growth there. Conservative opposition MPs, while backing the laws, urged Roxon to accept a three-month moratorium on prosecutions and the enforcement of heavy fines for small tobacco sellers to give them time to adjust to the possible impact on sales.
Australia already bans tobacco advertising, smoking in public buildings and the public display of cigarettes in shops.
In some states, it is illegal to smoke in a car if a child is a passenger.
Australia wants to cut the number of people who smoke from around 15 per cent of the population to 10 per cent by 2018.
Health authorities say smoking kills 15,000 Australians each year with social and health costs of around $32bn.
Source: Agencies
'Cigarettes, not guns or bombs, are the deadliest artifacts in the history of civilisation.'
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Philip Morris says new cigarette packets with dire health warnings and stripped of company logos will hurt business.
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