Hospitality Business Magazine

AUT trainee chefs work with state-of -the-art equipment

AUT’s School of Hospitality and Tourism, and commercial kitchen equipment provider Stoddart New Zealand, have negotiated a special relationship. 

That relationship sees chef students in AUT’s Four Seasons Restaurant working with the latest convection ovens and two six burner cooktops, a flat-top grill and a state-of-the-art deep fryer.  

Adrian Dixon, Stoddart’s New Zealand Country Manager, realised the opportunity when AUT hosted an equipment event for Stoddart in late February, inviting key hospitality industry members and senior product managers to view their extensive range, and to meet Tony Stoddart, the company’s Australian National Sales Manager and General Manager, Food Service Equipment. 

“Consequently, I realised we could showcase our equipment and not only benefit students but provide Stoddart an opportunity to show our buyers our equipment in action,” Adrian Dixon says. 

“This brings the traditional static showroom to life.”  

AUT’s Associate Head of School and Head of Culinary Programmes, John Kelly, says the relationship with Stoddart reflects the positive relationships that the University and the school were forging with industry leaders like Stoddart. 

“Having the best equipment can only benefit our students and what they are learning with us. Our young chefs are tomorrow’s chef superstars. Getting them off to the best start with great equipment is what it’s all about.”