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Kiwi Kids Can Cook Awards, Conferences and Competitions and Some of the Latest Trends

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Kiwi Kids Can Cook Awards, Conferences and Competitions and Some of the Latest Trends ISSUE TWENTY SEVEN SUMMER 2019 FRESH VEGETABLE INFORMATION FOR CHEFS AND FOOD PROFESSIONALS Textures of Heirloom Tomatoes: compressed green, slow roasted and marinated tomatoes, tomato water espuma, Giusti Balsamic pearls, wood sorrel, tomato water and basil oil dressing by Alex Southwick. (See page 3) IN THIS ISSUE We celebrate great kiwi achievements, Kiwi Kids Can Cook awards, conferences and competitions and some of the latest trends. THE Kiwi Kids Can Cook final showdown, sponsored by Vegetables.co.nz was held on The 2019 ‘blue paper’ showcases this Sunday 11 August at Westfield’s Manukau year’s activity on the food curriculum Shopping Centre in South Auckland. work with Year 7 and 8 teachers. The Grand Finale’s overall Junior winner, Resources have been produced to assist was Mia North from Dunedin and the teachers to arm kids with the skills to overall Senior winner, Erynn May from cook a healthy meal – A skill for life. Palmerston North. Both completed their We held a successful Teacher winning dishes within the allowed 30 Professional Development seminar minutes. The competition is convened series and estimate teachers attending by Hughie Blues from Northland and the taught over 30,000 students. The judges were Robert MacDonald, Dilworth seminars were held at Tertiary Training School; Calvin Soo, Air New Zealand; and Senior winner, Erynn May from Centres and we gratefully acknowledge Tobias Wilkinson, Chef Tutor Manukau Palmerston North the wonderful hospitality at UCol Institute of Technology. Palmerston North; WITT, Taranaki; EIT The purpose behind this event is to bring Taradale and Gisborne; SIT, Invercargill; greater public awareness of vegetables NMIT, Nelson; Toi Ohomai, Rotorua; and affordable, healthy meal choices for and Weltec, Wellington. The dates and NZ families – starting at grass roots level. venues for the 2020 series are on page 5. Junior winner, Mia North from Dunedin Pip Duncan, Education and Marketing The ‘Easy meals with vegetables’ videos Manager for vegetables.co.nz, said evaluate both knife and cookery skills. and recipe cards continue to be sought that “By including New Zealand grown Pip said ‘The dishes these young kids after by teachers and health promoters. presented are inspiring and creative and vegetables as a key component of These are also promoted by the project it's wonderful to see the support they are this competition we are encouraging partners: the Health Promotion Agency receiving from their whanau. kids to cook and enjoy vegetables. and The Heart Foundation. The videos Congratulations to the competitors who The vegetables.co.nz team promotes fresh are available from the vegetables.co.nz reached the grand final – they are our New Zealand grown vegetables and they YouTube channel, videos on the website culinary stars of the future. are also working with Year 7 and 8 food or the recipe collection. Check out our Parents and caregivers were allowed to teachers to assist Kiwi kids learn to cook a playlists for: Easy meals with vegetables, help with set-up and pack-up, but once healthy meal by the end of Year 8. Fuelled4life, Foodskills and the popular ‘Meet the Grower’. We are excited to be the clock started ticking, the kids did Check diary on the back cover for datesof everything else on their own. Contestants launching two more grower videos; peas Kiwi Kids Can Cook regional heats and and sweet corn this summer. had a time limit of 30 minutes and their national final. plate was presented to the judges who Wishing you happy holidays checked presentation and flavour. The Learning to cook a healthy meal is a skill Kiwi Kids Can Cook judges, Robert MacDonald, The Team at vegetables.co.nz judges watched each contestant to for life. Calvin Soo, Tobias Wilkinson WHERE YOU GO TO DISCOVER GREAT TASTING, CREATIVE VEGETABLE IDEAS... Growing appetites Culinary Competitions: 2020 Bocuse d’Or A Culinary team from New Zealand will for bold ideas be competing in the 2020 Bocuse d’Or PMA Foodservice Conference 2019, Monterey Asia Pacific competition. The top 5 Asia Pacific teams will be part of the 24 teams A COMMON theme amongst participants still be at their prime after the hour. from around the world competing in the [both delegates and exhibitors] was a • Plant-based protein alternatives with Bocuse d’Or Grande title in 2021 in Lyon. desire to bring more fresh, flavourful #roadtolyon2021. produce to plates, and to provide a hungry Chef Michael Briononalo. The focus public with quality produce products with was on less processed plant-based The New Zealand team consists of John new and innovative flavours. proteins and adding plant-based Kelleher, [photo] president, Chef Andrew proteins to replace some animal Ballard, owner of Simmer Culinary, Pip Duncan, vegetables.co.nz Education proteins to improve the nutritional Melbourne and Commis Chef Quillian and Marketing Manager, attended The profile of the end product. This can be Gutberlet, Prohibition Smokehouse, Produce Marketers Association [PMA] as simple as adding more vegetables Dunedin. The Asia Pacific host city is to 2019 Food Service Conference. It was held and lentils to hamburger patties. be announced; previous host cities were in Monterey, a pretty coastal town about • Diet and culture requirements Guangzhou 2018, Singapore 2016 and three hours south of San Francisco. The Shanghai in 2014. Go New Zealand. diversity of attendees shows how much with Chef Ben Lee. While these foodservice is woven into our everyday requirements have always featured in The Bocuse d'Or (the Concours mondial lives. People dine out at restaurants and food service menus, the amount and de la cuisine, World Cooking Contest) eat where they study, shop, travel and type of diet and cultural requirements is a biennial world chef championship. play sport. They’re also dining-in with has increased. Plant-based products Named for the chef Paul Bocuse, the event the help and convenience of meal kits are being substituted for animal takes place during two days near the end and dial-a-meal dining. Add to this, the proteins, for example, tofu being used of January in Lyon, France at the SIRHA growing number of aged care residences in place of dairy in desserts. It’s hard to International Hotel, Catering and Food and facilities requiring daily meals. taste or see any significant difference. Trade Exhibition, and is one of the world's Foodservice’s share of the pie is getting The Strolling Lunch most prestigious cooking competitions. bigger and bigger! The event is frequently referred to as the John Kelleher, President, Bocuse d’Or There were about 2,000 attendees at culinary equivalent of the Olympic Games. New Zealand the conference, which included lecture room presentations, workshops and a trade exhibition with 200 exhibitors. Attendees included chefs, culinarians, 2019 Tapas Competition menu developers, procurement personnel and significant numbers of foodservice When it comes to tapas, Auckland’s Ignite distributors. Commodity boards who had Six organisations had their chef serve a Colleges General Manager, chef Jasbir stands included the California Avocado delicious meal showcasing their produce. Kaur knows her stuff. Commission, the National Mango Board, Diners strolled from station to station In November she travelled to Valladolid, and the National Watermelon Promotion tasting delicious entrees and then voted Spain, to be the only international judge Board. Influencers in health and culture, to decide the winner. Chef Todd Fisher’s on a panel with seven Spanish Michelin like American Heart Association, Culinary dish of ‘Charred sweet corn and chicken starred chefs tasked with selecting Spain’s Institute of America, and Produce tinga tostada with fermented celery slaw’ national tapas champion. The panel rated for Better Health also attended. The was declared the winner. Chef Fisher contestants across a range of categories, inspiration and creativity shown at the represented Duda Farm Fresh foods. including flavour, presentation and stands was amazing. commercial viability. Competition was Buyers from huge conglomerates stiff and showcased a calibre of culinary including Top Golf, Studio Movie Grill and prowess not previously seen. Disneyland; cruise lines Norwegian, Royal “The level of creativity and amazing Caribbean and Carnival; Hilton Hotels and combination of flavours we saw in these Marriott; and LSG Sky Chefs attended. Pip competition dishes was extraordinary and was delighted to speak and learn from among the best I’ve ever experienced. operators from Stanford University, UMass Trending in Foodservice Tapas has been elevated to more than just Amherst, and Yale Hospitality. • Robots delivering meals to student’s a dish – it is now an entire cuisine. Some highlights: rooms on university campuses. “The new styles of presentation and • Using vegetables in place of pasta; Ted Allen – keynote speaker innovative cooking methods are out of this Witty Ted Allen shared insights in an kūmara fettucine, kohlrabi linguine, world, and unlike a regular dish which squash rotini are becoming popular has several different elements on one engaging presentation on what Americans Jasbir Kaur, General Manager, Ignite plate, a tapas chef has to create culinary are eating. He was ideally suited for this like cauliflower rice. Colleges, Auckland as he is host of the hit primetime Food • Gourmet salad kits with vegetables and magic in just one or two bites. It’s a huge Her efforts were recently acknowledged Network series, Chopped, which has whole grains. challenge,” Jasbir said. by the Ambassador of Spain in New received two James Beard Awards – one • Extra-large sweet cabbage leaves used Jasbir was a competitor in the 2017 World Zealand, HE Fernando Curcio Ruigómez, for the show itself, the other for Ted as as wraps with seven vegetables and a Tapas Championships and is the driving who presented her with a special award in host. He also writes for such publications hot ‘n’ honey peanut sauce.
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