New Zealand is famous for its high-quality beef and lamb. The nation’s year-round outdoor pasture grazing and focus on sustainability result in world-leading ingredients. While, globally, the environmental impact of red meat production and the welfare of livestock are subject to increasing public scrutiny, New Zealand operates very differently. Livestock can naturally graze on green pastures year-round rather than being grain-fed. There are also incredibly strict controls on hormonal growth promotants, which can only be used under veterinary supervision. In addition, New Zealand is among the lowest users of antibiotics in cattle and sheep production worldwide.
The goal of the industry is to have animals live as naturally and comfortably as possible. Beef + Lamb New Zealand is a farmer-owned, industry organization that represents and supports New Zealand's sheep and beef cattle farmers. With a long history of using the exceptional products from many of the suppliers within the Beef + Lamb family in our classrooms, it was a fantastic opportunity to partner with Beef + Lamb New Zealand with a Lamb Contest or our cuisine students.
Chef Chetan alongside alumni and Bellbird Eatery Chef de Partie Varun Toorkey, presenting the final plated dish from Chetan's lamb masterclass.
On the 2nd of September Beef + Lamb Ambassador Chef Chetan Pangam provided a lamb masterclass to our students. Chef-owner of the booming Bellbird Eatery, Chetan is a prominent figure in New Zealand hospitality and a long-time supporter and collaborator of Le Cordon Bleu New Zealand. Over the 2 hour masterclass Chetan shared stories from his past industry experiences, the history and cultural connections behind the flavours he was using, and core techniques and philosophies to use when highlighting a key ingredient. Students would now have a week to consider their concepts and request ingredients for the Lamb Contest.
Butcher Rob Cameron's masterclass (left), the Lamb Contests winning student preparing their lamb stuffed chicken leg (centre), a close up of the third place dish (right).
On the 8th of September our students had a long and packed day. At 8am students returned to the demonstration theatre for a masterclass in lamb butchery by Rob Cameron, founder of Cameron Harrison Butchery. Rob led an insightful and humorous masterclass that revealed and dispelled the realities of butchery. At 10am it was now the students turn to work together to butcher a full lamb under the guidance of Rob and chef instructor Evan Michelson.
At 12pm the stage has been set, and the contest truly begins. But with this contest being integrated with the Diplôme de Cuisine, students would have to create two dishes. One that meets the education requirements of their programme, and one that they have free creative control over to submit for judging. The goal for the competition dish was to highlight the quality of New Zealand lamb, the presentation, flavours, and techniques used were only limited by our student’s imaginations.
A collection of items for our winning students, supplied by Beef + Lamb New Zealand.
At 5pm guest judge chef Chetan Pangam and our Technical Director Sebastien Lambert convened to taste and review the submissions. The first-place dish featuring lamb stuffed chicken legs wowed the judges despite their initial trepidation when hearing the concept, winning the student a voucher to Bellbird eatery, boning knife, and Beef + Lamb apparel. The following dishes required further debate as all were quality submissions with great flavour. After the awards were handed out chef Chetan remained to give detailed feedback and answer any questions, for all students it was their first time competition in a cooking contest and Chetan provided key tips and encouragement to guide them towards better outcomes.
Beef + Lamb Foodservice Manager, Lisa Moloney, says connecting with and inspiring the next generation of chefs is an important way to ensure New Zealand beef and lamb continues to feature on menus here and around the world.
“Having our Ambassador Chefs share their knowledge and skills with students is a great way to bring the story of New Zealand beef and lamb from the farm to the kitchen. They can give students an insight into how our lamb is raised, while also demonstrating how to get the very best from it on the plate.
“Chef Chetan Pangam did a wonderful job of sharing his passion, knowledge and expertise with the students at Le Cordon Bleu. These opportunities to learn directly from experienced chefs are invaluable for the next generation and will help inspire them to champion New Zealand lamb in their own kitchens, both here and overseas.”
We are incredibly grateful to Beef + Lamb for partnering with us to provide two masterclasses on lamb, from Ambassador Chef Chetan Pangam and Butcher Rob Cameron, and for supporting and supplying ingredients for the Lamb Contest. It was an intensive yet rewarding experience for our students, we look forward to working with Beef + Lamb again in the future.
For the chance to have your creation judged by a world-class chef, consider the Diplôme de Cuisine.
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