Mad hatters morning tea

End of Year Brunch Party by the National Diploma in Hospitality Mgt Yr2 Students

A great party dish this ham baked in bread dough ended up to be.

'Just lunch' fundraiser event by the national Diploma in Hospitality Management students

'Just lunch' fundraiser event by the national Diploma in Hospitality Management students last Friday.

Hot Roast Lamb or Chicken Sandwich................

Three weeks of lunch by the National Diploma in Hospitality management students

Three weeks of lunch by the National Diploma in Hospitality management students ended in August with very well received concepts throughout, here is one of the desserts from the 'Jump into Spring' menu, R18 Ambrosia

 Great bread selection

 

 Key Lime Pie from the American Diner Concept

 

 Service; food is ready to go.......

 

 

The 'Wild Country' concept started the three weeks of.....

A great link to youtube, the National Diploma in Hospitality Management students in action during the Pyjama Breakfast http://www.youtube.com/watch?v=cSdGVS06LGQ

This mornings Pyjama breakfast

Here are some photos from the Mid-winter breakfast this morning, with the design concept of 'almost as good as breakfast in bed'. It was a 5am start for all of us, great service and food plus fabulous coffee. Well done team.

Here are some of the food samples that the class is prototyping, this will form some of the menu's in Technique Training Restaurant during July and August lunch.

Happenings in our Technique training restaurant in July/August

Our students from the National Diploma in Hospitality Management programme are busy creating a food experience for three weeks in July and August. The three concepts and themes are taking shape and are;

‘Country Food’ inspired by the Maniototo area in Central Otago and its regional produce.

‘Classic American Diner’ inspired by the 4^th July celebrations in the US with classics of the American cuisine.

‘Jump In2 Spring’ inspired by a promise of an early spring, fresh and colorful.

This luncheons will be competitively priced and include guest participation, evaluation and feedback for student groups to reflect on.  

Watch this space for more information to come, Regards Daniel

Back in Dunedin

Back in Dunedin and a new start with my year two group. Hawaii is now only a distant memory, but ideas I gathered during my trip will stay with me for a long time. Some pictures to share

From Honolulu

Had a great few days on Maui and a very good programme at the Collage. Was able to observe the operation in the food court, the restaurant and class room activities and have very good practices to share with you upon my return. The interactive session on our BCA design process went very well with very good feedback received, they all want to come to Dunedin now. Honolulu is a bustling large city and Waikiki a great place to stay, we went to the Cheesecake Factory restaurant last night, great meal and to see how a operation that serves 2500+ meals every dinner irks was amassing. The weather is not too good, with rain forecasted all day, so shopping seems to be the scheduled activity for the day, no shortage of opportunities here, regards Daniel
PS we get a glimpse of the beach from our room

Aloha

Just arrived in Honolulu, staying at the Airport Honolulu Hotel and having a snack & a Longboard Island Lager from Kona Brewing Co. www.KonaBrewingCo.com Great tasting beer, especially after the long day we had, flight and food was fine, had a beef kurma and Stainlager Pure for lunch. Tomorrow is a early rise, 5:30 wake up for the flight to Maui, can't wait.

Yesterday's report

Yesterday's report.

We started the trip to Hawaii, with a full flight and noisy kids on board. Then again, it is school holiday and you can't be too fussy. We stayed overnight at the Novotel Airport Hotel before continuing our journey to Honolulu this morning. Here it is;

Just back from a successful trip into the Auckland CBD, drinks at the waterfront at Soul and dinner at the Eatery Depot on Federal. They know how to turn the weather on, great temperature in the mid twenties and sunny. Excellent table service at Soul, price within reason and considering the setting good value, $20 for a glass of wine and a beer. At Depot we enjoyed the retro and old fashioned decor with a twist. House beer and wine from the tap by the glass, 160ml or carafe 250 or 500ml. Besides that there is a substantial craft beer and wine by the glass selection, Drinks are served with complimentary pita bread and humus, very tasty. We had the NZ meat board of Otello's beef bresaola & pork lomo, 'Waikanae' pork salami, wild rabbit rillette with cherry relish & 'Olaf's fig & fennel crostini. A small shared plate of Hapuka sliders with preserved lemon mayo & watercress and a potato skins with 'Green Park' Gouda & porcini salt side dish. Excellent food presentation on rustic wooden boards, bowls and plates. The Cured meats were of very good quality, our favoured was the rillette with the cherry relish. The Hapuka fillets were perfect, flavoursome and moist and the potato skins crisp and with the porcini salt outstanding. All up a relaxed and very enjoyable dining experience, again very impressed with the service and yes we shared a dessert, the Sugar Pie, on the menu since the opening, a rich & sweet brown sugar and cream caramel set in a sweet pastry case. All up $90 and what you would expect to pay for dinner in Auckland. 

First day in Auckland

Excellent day here in Auckland, drinks at Soul and dinner at the Depot, superb decor and food, the service in both places was very good and attentive. Early flight to Hawaii tomorrow, I keep you posted, regards Daniel

Hawaii 2013 visit

After a great holiday with visitors from Switzerland and Rotorua, I am back at work again.
Today I am planning the upcoming visit to Hawaii and the University of Hawaii, Maui College.
The aim is to visit Mr. Chris Speere, External Monitor for our Bachelor of Culinary Arts Programme, to continue our international collaboration we established and observe/discuss issues we both face in our Food and Beverage operations and culinary education as a whole. For this I have set up the blog to record experiences and to share and network with educational colleagues. I hope you find it interesting.
Regards Daniel