Hospitality News Articles

Two Toi Ohomai tutors are gaining fresh perspective, both professionally and personally, during a three-month teaching placement in China.

What happens when culinary students are given creative freedom, a handful of unknown ingredients, and a brief to completely rethink the dining experience?

Studying culinary arts has opened doors Zennah Andrew-Maui never imagined. The Ōpōtiki 19-year-old has been honing her skills in the kitchen at Toi Ohomai Institute of Technology but is now preparing to embark on a new adventure, working at a five-star resort in the United States.

There’s generally a buzz in the kitchens at Toi Ohomai, an energy that comes not just from simmering sauces and the clatter of pans, but from a sense of purpose.

When Hongyang (Bill) Bi walks through Rotorua’s Toi Ohomai campus, it’s not just a workplace, it’s somewhere that shaped his future.

Toi Ohomai Institute of Technology Certificate in Baking (Level 4) ākonga, Shania Nickel, has made the grand final of a prestigious national dessert-making competition.

Gold medals and sweet flavours were on the menu for two Toi Ohomai ākonga at New Zealand’s largest student culinary competition.

A restaurant owned by Toi Ohomai graduates, that impressed New Zealand Prime Minister Rt Hon Christopher Luxon, has won the People’s Choice Award at the 2025 Selwyn Awards.

Toi Ohomai Institute of Technology and China’s Qingdao Technical College (QTC) are strengthening their long-standing partnership, with a teaching exchange.

A revolutionary, stress-free approach for making meringue that’s quick and requires only two ingredients, has been revealed by a Tauranga pâtisserie chef and baker at the global 2025 Pastry Arts Virtual Summit.