Terrence Cudd and Issac Chase are chasing their dreams of becoming qualified chefs and that starts with a cookery course at UCOL. Photo / Stuart Munro
Terrence Cudd and Issac Chase are chasing their dreams of becoming qualified chefs and that starts with a cookery course at UCOL. Photo / Stuart Munro
Two young men are lounging out on couches looking completely relaxed and at home.
There are not many people inside UCOL's Whanganui Campus atrium where it's food, music and whānau day for orientation week. That will change when the barbecue fires up.
It could not be a more fitting dayfor two of Whanganui's newest students, Issac Chase, who is strumming an acoustic guitar, and Terrence Cudd, who is listening on.
In a classic case of that old saying "don't judge a book by its cover", neither of them are embarking on a course in music, they want to become chefs.
Chase, 18, was drawn to the profession by his nan, Matu Chase.
"She used to cook for shearers in the shearing quarters. Sometimes I'd help her do the breakfasts or tea and that's how I discovered my love of cooking," Chase said.
"It's a bit of an art learning how to cook. I love food, I love tasting it, trying new things and thinking of new ingredients to add to a meal."
Terrence Cudd and Issac Chase are chasing their dreams of becoming qualified chefs and that starts with a cookery course at UCOL. Photo / Stuart Munro
Chase spent time honing his craft in Dannevirke, but was born in Whanganui and ultimately applied to gain his qualifications in the River City and in Wellington.
Both of his applications were successful, but Chase chose to stay in Whanganui close to his family, including aunty Kat Hiroti who works at UCOL.
There, Chase is undertaking the level four certificate in cookery course with Cudd and seven others who will be tutored by Gina Guigou.
His first experience working in a kitchen was at the Red Sky Cafe in Dannevirke where he would cook meals such as bacon and eggs, schnitzel and a favourite, steak.
"It was a very good experience. It probably wasn't as stressful as working in an actual commercial kitchen, but it put a bit of pressure on me depending on the day.
"When I finished there, I wanted to get my qualifications because I want to travel the world and work in different restaurants."
Orientation week started out with student success day, followed by a pōwhiri on Tuesday, market day Wednesday and will finish with Takaro day on Friday.
One country Chase dreams of working in is Italy and he says that cooking pasta is one of his strengths.
"Italians are so passionate about food and they'd have a lot to teach me," he said.
"A meal that mum used to cook is chicken fettuccine, that's still the best. That's probably my favourite food."
A work-on Chase identified for himself is plating up, which is how the food is placed and presented on the dish it is to be served on.
There will be plenty of time for that, but so far, the keen cooks have been growing accustomed to a less-flattering side of the profession.
Wednesday was spent cleaning. However on Thursday they were working on knife skills and by Monday, February 25 they will be doing what they love - cooking.
