Hot new chefs to deliver six-course sensation

By Amy Shanks

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Korey Field, tutor of professional chef practice, helped design the winter fare menu for a Tomorrow's Chefs dinner at EIT's Scholars Restaurant, from 6.30pm on June 13 as part of the Hawke's Bay Food and Wine Classic (F.A.W.C!). Photo/File
Korey Field, tutor of professional chef practice, helped design the winter fare menu for a Tomorrow's Chefs dinner at EIT's Scholars Restaurant, from 6.30pm on June 13 as part of the Hawke's Bay Food and Wine Classic (F.A.W.C!). Photo/File

Graduate chefs from EIT can be found in kitchens throughout the world - and you can be first to experience the latest talent, before they hit the big time.

EIT's hospitality department is stepping up to the F.A.W.C! challenge, hosting a Winter Fare dining experience with Tomorrow's Chefs at Scholars Restaurant on their Taradale campus.

The professional six-course degustation dinner has been designed by tutors such as pastry chef Korey Field, from The Farm at Cape Kidnappers, and will be held on Friday, June 13.

"This will not be primitive fare, it's a pretty amazing menu, there's a tasting plate to start, two entrees, a cheese course, a pastry course, petit fours," hospitality programme co-ordinator Celia Kurta said.

"We have done the main course and desert at the Hawke's Bay Wine Awards for the last few years so anyone who has been there will know the standard of quality is very high."

Trainee chefs in their first and second years will work their magic on an impressive array of local produce.

Expect a contemporary, modern menu matched to perfection with local wines and served by front-of-house staff in training.

"It's a whole dining experience, seeing what's coming up with the chefs," Ms Kurta said.

Two EIT graduates appeared in the Supporting Chef category of this year's Hawke's Bay Hospitality Awards - Andrea Davis from Mister D and

Courtney Booth at Mint Restaurant - a testament to the level of training available locally.

"We have chefs all over the world, the really good ones go on to get great jobs. This dinner will be really professional and a fantastic experience for young chefs."

Tickets are $110, available from: fawc.co.nz

- HAWKES BAY TODAY

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