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Executive Chef for Novotel Hotel, Auckland Airport
Sous chef for five years, designing and implementing of menus with Peter Gordon and Executive Chef Cobus Klopper 2005-2007 Ben Mills 2007-2009 Bernard Bernabe 2009-2010.
Apart of the Strategic Management planning for one of Auckland's biggest hospitality events Taste for dine by Peter Gordon 2009, Assistant and Chef in charge of the Vintners Brunch Charity 2009 - 2010. Assistant to Peter Gordon and executive chef for events such as Veuve Clicquot wine makers dinners - Peters launch of his new book A culinary Journey and many other wine makers dinners for House and Garden, and Denise L'E Strange-Corbet founder of WORLD. Culinary Judge for the National culinary fare 2009 2010 and also Regional chefs competitions. 2010 Trainer for the Sky City Junior team events competition 2009 and 2010. Trainer and Assessor for 3rd year apprentices 2006-2010.
HSI Assessor 4098, Qualified Culinary Judge level 4. Working alongside Peter Gordon not only in dine by Peter Gordon but alongside him with charity events such as Dinning for a difference -Leukemia and Blood Foundation 2007 2009 2010.
Also for the Raukatauri Music Therapy Centre and also having the pleasure with working alongside Hinewehi Mohi founder of the centre held at Ngaruawahia were we made A gourmet Hangi for over 500 People hosted by Hinewehi Mohi and Peter Gordon.
The inside information from experienced chefs and business operators. Talking about food and wage costs, staff productivity, equipment, utility costs and outsourcing. Essential information for every cafe, restaurant and foodservice operator, with plenty of time for Q&A.
Nancye Pirini – Executive Chef, Novotel Auckland Airport
Eugene Hamilton - Head Chef and Owner, Franklins Bar & Eatery
Ken Burgin – SilverChef, Industry Insights Consultant - moderator