Hospitality Business Magazine

Tempura broccolini wins Will Loe a spot at NSSCC grand final

William Loe, a student at John McGlashan College has secured a place at the National Secondary Schools Culinary Competition grand final with his winning dish: Tempura broccolini served with pickled beetroot and broccoli stem.

This was accompanied by a broccoli and almond toasted crumb and broccoli miso puree. The judges’ comments included: ‘Good hygiene and knife skills were demonstrated. Very organised. Good range of flavours and textures.’

William and six more culinary students from the Otago/Southland region were asked to prepare, cook and plate, two individually plated portions of an entrée within 60 minutes at the event, held at the Otago Polytechnic. The entrée had to contain fresh New Zealand grown broccoli as the main component of the dish.

The culinary students representing the region’s schools were: Lucas Power and Sam Gavin from Otago Boy’s High School, Jed Nevill, Will Loe and Harry Allen from John McGlashan College; Jessica Evans and Seaira Hadley from Gore High School.

William Loe now needs to choose a team mate and compete in the NSSCC Grand Final against seven other regional teams on 8th September in Auckland.

William Loe.

NSSCC is organised annually by the Culinary Arts Development Trust (CADT), a non-profit charitable trust formed in January 2015.

The CADT promotes culinary arts in New Zealand as a career option for those interested in developing their professional experience through culinary competitions. Working with sponsors, local councils, government bodies and communities, the CADT encourages, fosters and oversees New Zealand culinary talent, and the creation of relationships within the industry, with an overall focus on healthy eating.