COVID-19 is changing everything about life and work as we know it. We’re all focused on how to best protect and support our families, employees, customers and communities in the face of this unfolding crisis.

In these times of great change and uncertainty - the impacts of which are being felt closely in the hospitality industry -

Moffat’s Stuart Murray is proud to have seen and been a small part of the Foodservice Industry throughout his various roles in the company

Floyd Cardoz, a celebrated Indian American chef in New York City who had a huge impact on the international culinary world, died Wednesday after testing positive for the coronavirus a week ago.

In keeping with NZChefs National Foraging Day, Kiwi Kids Can Cook sponsored by vegetables.co.nz has gone wild for the early part of the year by joining forces with The Local Wild Food Challenge.

From humble beginnings in 1948 to an iconic leader in New Zealand’s commercial and domestic kitchen equipment supply industry, Burns & Ferrall’s established reputation for excellence in customer service and product support is now even greater.

The team has been competing over the past 5 days in 2 categories; they were required to prepare meals following a two-part programme:

VENUE
Central Hub, The Atrium
Le Cordon Bleu
Cuba Street
Wellington

NZChefs National Foraging the 15th March is about looking locally at what is available around you and sustainably hand-picking ingredients in order to create a meal.

Merry Christmas and Happy New Year
NZChefs National President
Hughie Blues

Substantial scholarship up for grabs for viticulture & wine student.
The EIT Viticulture and Wine Science team are excited to announce a new scholarship.

With the traditional publishing industry shrinking and publishers reluctant to offer deals to untested authors, more chefs are turning to self- or indie publishing.

Talented, creative and driven, William Mordido has everything it takes to not only be one of New Zealand’s best chefs, but internationally also.

Some of the members may remember the old Māori Trade Training schemes in the 70’s and 80’s, where you completed your apprenticeships with some of the most skilled chefs of the time

In New Zealand, we can forage for food in many environments. From the mountains to the forests, on, in and around our coastlines, our rivers, our town parks, even our own backyards.

EIT hosted the annual Healthy Lunch Box Competition