Auckland 2021
NZ Chefs Skills Workshops
The NZ Chefs Skills Workshops is where chefs can up-skill with hands-on sessions each day at Fine Food New Zealand.
Join these workshops to help aid your business and learn new skills.
$10 per session or $30 per day for for NZChefs, Restaurant Association and Hospitality NZ member
$35 per session or $100 per day for for non-members
Booking is essential, use the link below to book now.
- All
- Sun
Sunday 13 June
How to hand stretch pizza
10:45am-11:45am
See new products by Goodman Fielder that will tantalise your taste buds while learning to hand stretch cured pizza doughs.
Loaded Reports to manage your business in real time
12pm-1pm
Richard McLeod presents a comprehensive look at managing your business in real time, effective cost control solutions and recipe management for your entire business.
Cut costs and manage yield without losing flavour
1:30pm-2:35pm
Watch Chefs Darren Wright and Phil Neverman present a collaborative dish or 2 focusing on yield management and cost control and accentuating flavour.
Fish 101: From fileting to nose to tail cooking
3pm-4pm
Watch Michael Sprague and guest breakdown a whole fish, yield management, nose to tail use and some great recipes
- Mon
Monday 14 June
How to hand stretch pizza
10:45am-11:45am
See new products by Goodman Fielder that will tantalise your taste buds while learning to hand stretch cured pizza doughs.
Loaded Reports to manage your business in real time
12pm-1pm
Richard McLeod presents a comprehensive look at managing your business in real time, effective cost control solutions and recipe management for your entire business.
Cut costs and manage yield without losing flavour
1:30pm-2:35pm
Watch Chefs Darren Wright and Phil Neverman present a collaborative dish or 2 focusing on yield management and cost control and accentuating flavour.
Fish 101: From fileting to nose to tail cooking
3pm-4pm
Watch Michael Sprague and guest breakdown a whole fish, yield management, nose to tail use and some great recipes
- Tue
Tuesday 15 June
How to hand stretch pizza
10:45am-11:45am
See new products by Goodman Fielder that will tantalise your taste buds while learning to hand stretch cured pizza doughs.
Menu management and cost control
12pm-12:45pm
Chef Grant Kitchen, National President for NZChefs discusses Menu Management and Cost Control through best industry practices and effective systems.
Cut costs and manage yield without losing flavour
1:30pm-2:35pm
Watch Chefs Darren Wright and Phil Neverman present a collaborative dish or 2 focusing on yield management and cost control and accentuating flavour.
Fish 101: From fileting to nose to tail cooking
3pm-4pm
Watch Michael Sprague and guest breakdown a whole fish, yield management, nose to tail use and some great recipes
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