Ākonga Earn Bronze at Prestigious Competition

Three Toi Ohomai ākonga have walked away with Bronze Medals at the prestigious Nestle Golden Chef Hat competition. 

Ethan Griffiths, Sasha-Lee Tawhara, and Emma-Louise Ball showcased their exceptional skills, impressing judges with their innovative and delicious dishes. 

After a tense cook-off against students from around the North Island, the trio each took home a bronze medal for their dishes made from seasonal, local ingredients.   

All three ākonga are studying for their Diploma in Culinary Arts. 

Ethan’s main course featured Maggi Gluten-Free Chicken Gravy Mix and Horopito marinated and sous-vide chicken breast, paired with Chicken Chasseur ravioli, and complemented by a classic Buitoni Sugo Al Pomodoro mushroom ragout. His dessert, Kawa-kawa infused Île Flottante with Nestlé Docello Snowcap white chocolate crème anglaise, was a testament to his creativity and skill.

Sasha-Lee impressed the judges with her main dish of Oven-baked Horopito and Garlic Chicken Kiev, alongside a fried Mediterranean-style Chicken Drumstick, and a Mushroom and Maggi Vegetable Barley Risotto, was a hit. For dessert, Sasha-Lee prepared a Nestlé Royale Chocolate Brownie topped with Buondi coffee-infused Nestlé Docello French Vanilla Mousse. 

Emma-Louise showcased her skills with a Chicken ballotine stuffed with duxelles and spinach, served with kumara fondant and roasted Swiss brown mushrooms. Her dessert was a Poached rhubarb tart with torched meringue, served with Buondi coffee jelly.

The Nestlé Golden Chef Hat competition was a challenging experience for all three students. They competed against some of the best upcoming chefs in the North Island, demonstrating their skills and creativity. The judges praised their innovative dishes and the professional presentation, leading to their well-deserved bronze medals.
 

Read full profiles on each of the ākonga:
Ethan Griffiths
Sasha-Lee Tawhara
Emma-Louise Ball