NZ Chefs has again partnered with Fine Food NZ to showcase the best local culinary talent on offer.
The NZ Chefs Championships is a highlight on the industry’s calendar, comprising the NZ Chef of the Year, NZ Pastry Chef of the Year, and NZ Emerging Chef of the Year. This year’s event will take place from Sunday 29th June to Tuesday 1st July at the Auckland Showgrounds.
Worldchefs Vice President and Culinary Competition Committee Chair Dr Rick Stephen said having witnessed the exceptional talent of New Zealand chefs during the Global Chefs Challenge in Singapore, he was confident that the skills and dedication showcased at this year’s Championship would pave the way for many to compete on the international stage in the near future.
“As the largest Worldchefs-endorsed culinary competition in the region, the NZCA Championship places competitors under the watchful eyes of Worldchefs-certified judges,” said Dr Stephen.
“Earning a medal here is not only a prestigious achievement but also a stepping stone to success in Worldchefs competitions worldwide. Culinary competitions are an essential and inspiring part of our profession.”
Dr Stephen added that this was a platform to connect, exchange knowledge, and explore new trends and techniques.
“However, these events thrive only because of the competitors. So now is the time to fire up your stoves and sharpen your knives as the countdown begins to the New Zealand Chefs Championship.”
Fine Food NZ 2025 will showcase a range of competitions for different ages and abilities, including premium categories, secondary school competitions, contests for first-year culinary students and apprentices, as well as the esteemed NZ Emerging Chef competition.
NZ Chefs President Shannon Fryer said that New Zealand has a well-deserved reputation for punching above its weight in the culinary world, and that many judges and volunteers have represented New Zealand on the global stage as junior and senior chefs and as part of national culinary squads.
“Throughout my time, I’ve witnessed the remarkable journeys of chefs who started as students in these competitions and went on to achieve international acclaim,” said Fryer.
For example, Fryer pointed out Cameron Davies, who won the Toque d’Or while studying at Christchurch Polytechnic and placed eighth at the Global Chef Challenge in 2024. Similarly, William Mordido, the Chef of the Year in 2014, who reached the Bocuse d’Or finals in Lyon, France, earlier this year.
Just as it is important to celebrate the culinary achievements of competitors, Fryer added it was also necessary to acknowledge the teams behind their success, the teachers and tutors who laid the foundations for their careers.
Read more in the March issue of Restaurant & Cafe!
