NZ Chefs Association and the International Culinary Studio recently partnered to host Think Global, Cook Local.
Think Global, Cook Local invited chefs to experience local hospitality and interactive discussions with Christchurch’s leading guest chef speakers, along with demonstrations and the opportunity to network with all.
The day was packed with local suppliers, produce and equipment, and the topics of conversation were the latest trends and the future of all things culinary. Event organiser, Co-Founder and Group Executive Chef at the International Culinary Studio, Chef Andy Cordier, was instrumental in making sure the event ran smoothly and was a success.
The day started as guests were welcomed to the International Culinary Studio office and training kitchen, where Canadian-born clinical psychologist Professor Julia Rucklidge set the tone for the day with her presentation on mental health and nutrition. Professor Rucklidge is an expert on how nutrition fuels brain health and wellbeing, thus encouraging chefs to consider this when designing menus.
Chef Karl Seidel, Commercial Advisory Chef at Nestlé Professional, spoke about the right ingredients, paired with operational know-how, can make kitchens smarter and more efficient. Chef Seidel also discussed how the Nestlé Golden Chef's Hat Award has, for the past 60 years, offered young chefs the opportunity to kick-start their careers.
“The culinary competition provides a platform for emerging talent to benchmark themselves against their peers, learn from leading industry experts and experience the opportunity of a lifetime,” said Chef Seidel.
AI was also a key topic for the day, especially how artificial intelligence has reshaped how chefs are trained and what this will mean for the next generation of chefs.
Cheryl Cordier, Co-Founder and Director of the International Culinary Studio, spoke about the AI Bootcamp for Chefs, which has been designed to give chefs the essential knowledge and practical tools they need to future-proof their careers and supercharge their kitchens.
Cordier said it was important that chefs understand the basics of AI.
“Unlocking the powerful AI tools for chefs from menu planning, recipe costing, staff training, customer interaction, and even designing social media content. How AI may change the chef’s role, but understanding the importance of maintaining the human touch in a digital world,” she said.
The future of chefs in the industry was another big talking point on the day. Chef Andy shared his expertise on the matter and moderated a panel of fellow industry professionals: Chef Rex Morgan, Chef Chris Parson, Chef Des Davies, Chef Lix Maynard, Chef Mark MacCraken, and Nikki Roberts from Hospitality NZ, who explored how chefs can grow and take the next step in their careers.
“We know that hospitality is changing quickly, and with that comes both challenges and exciting opportunities. For young and emerging chefs, the career pathways are broader than ever, from restaurants and hotels to product development, sustainability projects, and even global culinary competitions,” said Chef Andy.
“Thank you to our panel for sharing such valuable insights and real-world experience. We heard about the challenges, opportunities, and the skills needed to grow as a chef in an ever-changing industry.”
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