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               Concours National des Jeunes Chefs Rôtisseurs New Zealand Annual Competition

              On the 6th August 2017, Le Cordon Bleu New Zealand hosted the annual Concours National des Jeunes Chefs Rôtisseurs competition organised by La Chaîne des Rôtisseurs New Zealand.

              About The Competition

              The purpose of this competition is to encourage and promote the culinary expertise of young chef Rôtisseurs in the tradition of la Chaîne des Rôtisseurs by exposing them to a competitive environment with their peers. This competition offers the opportunity for the young Chef Rôtisseurs to showcase their talent and creativity in a com­petitive arena. As an advocate of empowering aspiring young chefs, Le Cordon Bleu was pleased to sponsor this event.

              High Tea Fundraiser

              The Bachelor of Culinary Arts and Business students attending Le Cordon Bleu New Zealand also took the time to create an indulgent High Tea for guests. In an effort to support the competition further, all the proceeds from High Tea were donated to the competition winner. The proceeds went towards the winning chef's travel and accommodation needed to compete internationally.

              Bachelor of Culinary Arts & Business students prepping for High Tea service

              Judging Criteria

              The competitors were judged on the taste, presentation and originality of their dish. They were also judged on their organisational skills, product utilisation, timing, kitchen technique and their overall professionalism.

              The Winner

              After an intensive competition judged by some of New Zealand’s finest culinary minds, the winner of Concours National des Jeunes Chefs Rôtisseurs competition was announced as Zachariah Meads!

              Douglas Anderson – Bolton Hotel, Zachariah Meads – UCOL, Daniel Baird – Wharekauhau Country Estate

              Tua Tariau – Manuia Beach Resort, Rarotonga, Zachariah Meads – UCOL, Daniel Baird – Wharekauhau Country Estate, Douglas Anderson – Bolton Hotel, Conseiller Culinaire Marc Soper, Executive Chef at the Wharekauhau Country Estate, Erica Gash – Wharekauhau Country Estate, Wairarapa, Cieran McBride – The Wellington Club, Wellington, Harry Ng – InterContinental Wellington, Sebastien Lambert, Le Cordon Bleu Head Chef & Technical Director

              About Zachariah Meads

              Zach is currently studying the NZ Level 5 Diploma of Cookery at UCOL Palmerston North and has had an interest in cooking since the age of 12 when he was taught to cook by his mother and family. This interest turned into a love and eventually a passion.

              Zach was introduced to NZ Chefs culinary competitions, by his chef mentor Mark Smith in 2015. A couple of years later, that little spark that the first competition ignited caught fire. Zach’s goal this year is to inspire other chefs to compete in competitions after the positive and confidence building experiences he has had over the past few years. He believes that this passion for culinary excellence needs to be shared with up and coming chefs who are just starting out on their culinary journey. These competitions aim to help Chefs gain experience and confidence, and ultimately share their passion for cooking.

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