“Food is the vehicle”: Hospitality competition gives students a taste of industry

Students from secondary schools including Avondale College, Botany Downs Secondary College, Howick College, Westlake Boys High School, St Cuthbert’s College, Henderson High School, Mt Roskill Grammar School, Otamatea High School and Santa Maria College took part alongside tertiary students from MIT and Unitec and NZ School of Food and Wine.

Now in its eleventh year, the competition gives students the opportunity to present their work in a professional environment and be judged by industry chefs, hospitality professionals, and lecturers.

For many, the competition is their first experience working under pressure in a commercial kitchen environment.

L-R: Judges and MIT Senior Lecturer Peter Rood, sponsor Murray Upton from Champion Flour and MIT Senior lecturer Ralf Schmidt.

Judge and School of Hospitality lecturer Ralf Schimdt says students are often nervous before competing, but the experience changes how they see themselves and their abilities.

“They might be scared from the outset, but once they’re in it, it becomes a huge learning curve,” Ralf says.

“If they can do this one and get fairly decent marks, they can do anything.”

Renny Aprea, who has judged the competition for many years, says the experience helps students build confidence by putting their skills up against their peers.

“To me it’s about risk and reward,” he says.

“When you risk it, you get the reward. Your confidence builds, and that’s when learning starts.

“And food is the vehicle for it. Because you can work hard and then you can eat it.”

Judges say this year’s standard was particularly strong, with students producing high-quality work using professional-grade ingredients and techniques.

Matt Shuker, Culinary and Innovation Lead at Cater Plus, judged two heats of the Eggs Benedict competition and says students demonstrated a wide range of technical ability and creativity.

“There were some really high-level people who executed very well,” Matt says. “Some of the techniques and approaches were things I wouldn’t personally have thought of doing myself.”

Mr Shuker says competitions also help students develop skills beyond cooking.

“It helps people become organised. It helps people work towards a goal. If you’ve always enjoyed cooking, but now you have a metric to judge yourself against and you do well, it might make you believe you could go further in the industry.”

For teachers from participating schools, the event gives students exposure to both the hospitality industry and tertiary study environments.

Angie Thomson, Head of Food and Technology and Hospitality at Botany Downs Secondary College, says students often leave the competition with greater confidence and a clearer sense of direction.

“They spend a day at MIT, they work in an industrial kitchen, and they have real chefs judging them,” Ms Thomson says.

“They get a lot of confidence from it, but also good exposure and networking as well.”

Industry sponsors say the competition also plays an important role in developing future talent.

Murray Upton from Champion Flour believes partnerships between industry and institutions like MIT and Unitec are essential for the future of hospitality and baking trades.

“The industry needs these relationships,” Murray says. “The students coming through here are the future of the trade.”

Craig Lucas, Head of School and Principal Lecturer for MIT’s School of Hospitality, Tourism and Service Industries, says the competition helps connect students, schools and industry in a meaningful way.

“These competitions provide our ākonga with opportunities to challenge themselves, develop their skills, and engage with their wider industry community,” Mr Lucas says.

“Bringing together schools, students, industry and graduates in this way helps build stronger pathways into employment and further study, while highlighting the talent and potential of the next generation.”

List of winners of the 2026 Secondary and Tertiary Schools Hospitality Competition:

Tertiary:

Artisan Donuts – Krimson Moki / MIT

Celebration Cakes – Shannon-Leigh Jackson / MIT

Salmon entree – Hohepa Rameka / MIT

Chicken Main – Oskar Van de Westerlo / MIT

Innovative cocktail – Jordyn Mclaren / NZ School of Food and Wine

Table setting – Anthony Niulevaea / MIT

Secondary

Kiwi biscuit – Issac Carr / Avondale College

Fruit flan – Ishaan Chandra / Westlake Boys High School

Eggs Benedict – Ella Ogden / St Cuthberts College

Burger – Erin Van Schalkwyk / Botany Downs Secondary College

Smoothies – Mina Saboonchi / Botany Downs Secondary College

Barista – Kian Krause / Westlake Boys High School