Ethan Griffiths

Ethan Griffiths hopes his culinary skills will take him around the world. 

The Toi Ohomai Institute of Technology ākonga was one of three who recently represented the institute at the prestigious Nestle Golden Chef Hat competition and earned a bronze medal for his efforts. 

Ethan is studying Advanced Cookery and his journey into the world of culinary arts was prompted by a teacher's encouragement and his desire to enhance his culinary skills.

He describes the course as challenging but also rewarding. 

"In just half a year, I've learned more tips and tricks than I would have in the industry over time."  

The demanding nature of culinary arts has pushed him to new heights, helping him gain a deeper understanding and appreciation for the craft. 

Ethan says it was great being able to compete at the Golden Chef Hat competition. Reflecting on his experience, he describes it as a roller coaster of experimentation and learning. 

"It was my first time competing, and I focused on elevating my dishes' taste and design with the help of my teachers."  

He says the event was an eye-opener, allowing him to observe and learn from other contestants' unique plating and cooking styles.

For the competition, Ethan crafted a main course made up of Maggi Gluten-Free Chicken Gravy Mix and Horopito-marinated and sous-vide chicken breast paired with Chicken Chasseur ravioli, served with classic Buitoni Sugo Al Pomodoro mushroom ragout, complemented by wilted Swiss chard and crispy enoki chicken skin. 

His dessert was equally impressive: Kawa-kawa infused Île Flottante with Nestlé Docello Snowcap white chocolate crème anglaise, garnished with spun sugar and Buondi coffee biscotti.

Ethan says he found the competition both fun and interesting, appreciating the chance to showcase his skills and learn from the experience. He credits his tutors for their exceptional support.

“I believe the support was the best they could give, filled with a lot of constructive criticism and being helped with how to improve.”  

Looking ahead, Ethan sees his culinary skills taking him around the world. He hopes to work as a chef in the mines in Australia before travelling through Europe and possibly working at the Australian Antarctic base.  

envisions himself working as a chef in the mines to save money before traveling through Europe or potentially working at the Australian Antarctic base. 

His advice for aspiring culinary students is to keep it simple.

“The basics are your friend when you're starting out. The key to success is making sure your food tastes great and all the components match."