Auckland 2021

13-15 Jun, Sun–Tue 10am–5pm, ASB Showgrounds

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.

$35.00

Register

Booking essential

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.

$35.00

Register

Booking essential

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.

$35.00

Register

Booking essential

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 

$35.00

Register

Booking essential

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.

$35.00

Register

Booking essential

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.

$35.00

Register

Booking essential

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.

$35.00

Register

Booking essential

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 

$35.00

Register

Booking essential

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.

$35.00

Register

Booking essential

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.

$35.00

Register

Booking essential

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.

$35.00

Register

Booking essential

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 

$35.00

Register

Booking essential