Digest

Olympic

olympic triumph

A very Kiwi menu of salmon, lamb and a South-Pacific-inspired mango and cream mousse with ginger cake saw the NZ Anchor Food Professionals team win silver in the 2016 Culinary Olympics The Olympics took place in Erfurt, Germany, and the NZ team also took out two bronze medals in the Culinary Arts section. A highlight was pastry chef Ganesh Khedekar's chocolate centrepiece featuring Gollum. Fonterra’s director of Global Foodservice Grant Watson travelled with the team to Germany, and said it was a fantastic achievement, particularly as New Zealand hadn't entered a team in the event for 28 years. "What they’ve accomplished is nothing short of amazing. Their hot dishes were exquisite and loved by the 110 guests and judges who were at the dinner.” The chefs who competed in the Hot Kitchen section and won silver were Steve Le Corre, Mark Sycamore, John Kelleher, Darren Wright, Richard Hingston and Corey Hume, aided by kitchen technician Anita Sarginson. The first Culinary Olympics was held in 1900 in Germany, when four countries competed. The event has now grown to more than 2000 chefs from 40 countries serving up their best for the judges. The overall winner for 2016 was Singapore.
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