From Garden to Plate in Record Time

Collaboration was in full effect when culinary arts students were tasked with a cooking challenge using the freshest produce supplied by horticulture ākonga.  

As part of this challenge, the culinary arts ākonga had to create a dish inspired by a restaurant they enjoy, using the ingredients they were provided. 

In front of them lay a pile of organic produce picked less than a day prior. The mix of in-season vegetables including leek, parsnip, spinach, cauliflower, cavalo nero and broccoli, was grown by their fellow ākonga studying organic crop production, and horticulture. 

Toi Ohomai tutor Mel Paton says this challenge showed collaboration at its best and clearly demonstrated whanaunatanga, one of the Toi Ohomai values. 

Mel teaches the New Zealand Certificate in Organic Primary Crop Production (Level 4) and the New Zealand Certificate in General Horticulture L3 programmes. 

“It is fantastic that our ākonga experience the care needed to grow sustainable food crops with the environment and people as the primary benefactors of their mahi. They also experience the care needed to harvest and distribute quality organically grown produce so that it is treasured by those who will prepare and then serve it as kai for our wider campus whānau. 

“During this challenge, our produce was picked, cooked, and plated in less than a day and our students got to see how their combined mahi delivers this. From garden to plate on the same site is pretty special.”

The Organic Crop Production students manage the market gardens, deciding on what crops to grow while considering site specifics, crop requirements, the environment, and the market. Everything is done while operating under an organic system. 

“One of my students found a special type of chilli up north and brought seeds back with them to propagate. Another has been gardening by moon phases, known as Maramataka, it’s great to see them try something different. To then see how the culinary students add their own creative spin on things takes it to the next level,” Mel says.     

Marco Fuchser teaches the New Zealand Diploma in Cookery (Advanced) (Level 5) (Cookery) and was equally delighted with how the challenge was received. 

“The students delivered some excellent dishes. It is a good exercise to make the student think on their feet and work with what is in season.

Marco says a core component of the course is learning how to work with seasonal produce.

“One day we might be creating a full main and another day we could be doing a series of appetisers. We use vegetables that have been specifically grown for our set menus too. 

“Working with such fresh produce is a real privilege and something these students will learn from and take into their careers.”

Find out more about the horticulture and hospitality courses on offer now and for semester 1, 2024.