Katikati College Year 11 Emma Turton, Year 10 Alexis Cook, former student Hamish Tanner, and Year 10s Dani Hudson and Pippa Meekings will each get to be sous-chefs for celebrity chef Chelsea Winter inside kitchen marquee. Photo / Merle Cave
Katikati College Year 11 Emma Turton, Year 10 Alexis Cook, former student Hamish Tanner, and Year 10s Dani Hudson and Pippa Meekings will each get to be sous-chefs for celebrity chef Chelsea Winter inside kitchen marquee. Photo / Merle Cave
Eight Katikati College students have been selected as sous-chefs for Kiwi Celebrity chef Chelsea Winter’s cooking demonstrations at tomorrow’s Avo Fest in Katikati.
The Year 10-13 students will cater food for corporate tent guests and rotate as Winter’s sous-chefs inside the kitchen marquee.
The college’s hospitality department head, KarynWilliams, said her previous classes had catered for events run by Katch Katikati, which got in touch about the opportunity.
“Many of my students are considering hospitality as a career, so opportunities like this provide authentic, hands-on learning,” Williams said.
“It’s exciting, and those involved will leave with a real buzz from contributing to a local event.”
Celebrity chef Chelsea Winter is performing cooking demonstrations at the Katikati Avo Fest. Photo / Supplied
Samples prep
Katikati Avo Fest is on tomorrow from noon to 6pm at Uretara Domain, offering six hours of summer vibes with live music, fine food and beverages, kids’ entertainment and culinary demonstrations.
For the college group, the work starts today at their school’s food technology kitchen. Williams said she hand-picked eight Year 10-13 students for the experience, plus former student Hamish Tanner to lend a hand.
“On January 9, we’ll be inside our college kitchen prepping food for Chelsea [Winter]. On the day she will cook each of her dishes with one student. The samples of Chelsea’s dishes that we make will be given to kitchen marquee visitors.”
Students would be on-site tomorrow at the festival from 11am to 5pm in chef uniforms on what’s typically a very hot day. It’s high-energy, fast-paced work – but that’s why Williams wanted her students involved.
Authentic
“It’s authentic,” Williams said.
“In our space [at the college], we can only teach to a certain level, but when they take those skills out into a real-life work scene and add time pressure and heat and expectations of clients, that’s really important.
“We always do events in our school at hospitality level that are authentic – but this is a great opportunity outside of our school grounds.”
Former college student Hamish Tanner, who was now studying food technology and science at Otago University, had been brought back to school to guide the group.
“I miss school so much, so to have this opportunity to come back and help is like being a kid in a lolly store,” he said.
Year 10 students Pippa Meekings, Dani Hudson and Alexis Cook – who were part of the catering group – were both excited and nervous to meet and cook with Winter, who was one of New Zealand’s top-selling cookbook authors with eight titles published.
“These are some of my star Year 10 students from 2025 – and I hope they will take hospitality this year, so it’s a great opportunity for them,” Williams said.
Step up
Year 11 student Emma Turton, who studied hospitality with Williams last year – “and done an incredible job” – was also part of the team.
“She’s very particular with detail,” Williams said.
“I’ve handpicked people that I know will really step up.”
On the day, students will be set up in their own Katikati College marquee.
“We’ve got our own space. It’s a busy day and it will be fun,” Williams said.
Winter had passed on her recipes she’d create in front of audiences inside the kitchen marquee, which the students would need to replicate the day before.
She would offer flatbreads with avocado and whipped feta; Vietnamese-style poached chicken and avocado salad; hot smoked salmon and avocado cups; and a decadent orange-chocolate mousse.
“It’s delicious and really quick and easy,” he said.
“The recipes are very suited to the vibe, the day and the weather. The flavours are very summery and avocado-inspired.”
Williams said the event would show students that there was so much more to hospitality than cooking or making coffee.
“Seeing it come to life through a professional like Chelsea makes it real – students witness the creativity, discipline, and teamwork involved, and many walk away thinking: ‘I could do this’. That spark of possibility can be the first step toward a lifelong passion or career.”
