FOOD
Salon Culinaire Experience
Through the encouragement and support of EIT and Hawke ’ s Bay Chefs Association , myself , alongside three other Hawke ’ s Bay students , represented their high school in the annual National Secondary School Culinary Challenge ( NSSCC ), a category in the EIT Salon Culinaire Cooking Competitions . Each year NSSCC celebrates one of the many fresh vegetables abundant in New Zealand as criteria to be the star of the contestants ’ entree . In 60 minutes the two portions of the entree were to be prepared , portioned and plated before going to the four professional chefs ’ judging panel , as well as one plate for public viewing . First and foremost the chefs were there to judge , but they were also very encouraging and gave great insight and knowledge into cooking in a commercial kitchen .
My dish , ‘ broccoli and ricotta gnocchi with broccoli cream and bacon sauce , lemon roasted broccoli florets , pine nuts , parmesan and charred broccoli leaf ’ took approximately six weeks of practising and perfecting at both school in lunchtimes and at home over the weekends , before I was under timed pressure on the day . NSSCC guidelines meant I was dressed in chef whites as well as a skull cap and neck tie so the experience went beyond the cooking itself . My hard work paid off as I won NSSCC with a gold medal . This meant I , along with each winner from the seven other regions in NZ , had earnt a spot in the finals set
for early September , in Auckland . At the final , my teammate Sophia Langford and I had to recreate my broccoli entree but this time for four portions as well as creating a dish showcasing chicken breast and three vegetables , including one starch . Unfortunately , we did not get to fulfill this amazing opportunity due to Covid .
Alex Mortimer also represented HNHS in the NSSCC regional competition and came away with a bronze medal . A big thank you to our teacher , Kate McLennan for all your organisation and support .
To any young chefs or budding foodies interested in the world of hospitality and the culinary industry , I would highly recommend competing in the Salon Culinaire- but especially NSSCC .
Abbie Lythgoe
Year 11 Hospitality High Tea
Year 9 Filo Pastry Unit Year 13 Hospitality
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