Brodie Higgins (Mana College) along with team mate Ethan Poynter (Hutt Valley High School) were paired up in a team and competed against for the Regional Title coming away winning the Gold Medal with 99 points out of 100!

The Regional competition was online and required contestants to develop dishes, recipes, menu cards / descriptions and answer a questionnaire on why they wanted to enter? What influenced their choice of ingredients and processes used.

They also had to submit photos of each dish for judging. Creating 2 portions of an entrée dish showcasing Parsnips as one of the major sponsors of NSSCC is Vegetables NZ.

They were one of two WTA teams competing. Our other WTA team coming away with the Regional Silver Medal, and a score of 84 points out of 100. Congratulations to both Olly (Wellington High School) and Lily (Wainuiomata High School), an amazing effort as both are in Year 12.

Both teams received amazing feedback from the judges.

As Gold Medal Regional Winners, Brodie HIggins and Ethan Poynter will now go on to represent WTA and the whole Wellington region at the National final being held at MIT in Manuaku, Tāmaki Makaurua on Wednesday 28 August.

They will be competing against finalists from 8 regions of Aotearoa.

Their tutor and mentor for this competition was Toby Sanderson, who has been guiding and supporting them throughout this journey, involving many hours of additional out of class training and practice in preparation for these competitions and now even more ahead for our Gold Medal winners, prior to competing at the National Finals. Where Brodie and Ethan need to prepare 4 portions of a Parsnip entrée and also 4 portions of a main course within 1 ½ hours.

This is an excerpt of what Toby has said to both students whānau when about both students:

“I just wanted to say how proud I was of Brodie and Ethan to put their hands up to undertake extra work in entering the NSSCC competition.

They both conducted themselves with maturity, showing great interest in the dish and learning new skills to apply in the competition.

It is amazing that they WON the regional event with a GOLD medal with a score of 99!! (out of 100) - it bodes well for the national finals.

The live culinary competition environment is very challenging, but if training runs are anything to go by, I am sure they will excel”.

We see this as an amazing, exciting and unique experience, competing and developing culinary connections for these students and I know that you will wish them all the best, as we do too.

We are very much looking forward to seeing some final pictures of their wonderful creations, post this competition.

In this issue