Thu 6 Jul 2017

WITT Cookery students on tour

On the way to Wellington the party stopped at De Molen Authentic Dutch Windmill to see how flour was milled traditionally.  It is a full size operating Dutch Windmill in Foxton which is open to public most days and produces flour about once a month, depending on weather conditions.

They then stopped at BCE Catering Equipment, who are our Kapiti based suppliers for uniforms and equipment.

The students got an opportunity to know suppliers and see the range of equipment available and it will be of use when they become potential customers.

The second day featured a trip to Westpac Stadium. The students were shown around the main production kitchen and some of the other pilot kitchens. The Stadium was gearing up to feed 40,000 people in a few days, as they had a rugby game on. It gave the students an understanding of how a large scale kitchen functions and the planning and preparation involved in large scale production.

The students then visited Weltec for their lunch service. Weltec is another education provider in Wellington. The students experienced how another institute functions.

They finished day two with a fine dine experience at restaurant One80 at the Copthorne Hotel. The Executive chef, Chetan Pangam was very welcoming and showed the students around the kitchen and restaurant. He also spoke about how they plan events and menus, the importance of customer interaction and where he sourced ingredients.

The students got to enjoy a three course fare with exceptional food and service.

On the last day of the trip, the party returned to New Plymouth via the Wairarapa, stopping at a cheese shop that makes their own cheeses and sources cheese from around New Zealand. The students were able to trial a selection of all sorts. They then made their way to a chocolate shop to look, taste and feel different percentages and types of chocolate. Murray Langham, the owner of Schoc in Greytown, spoke about his travels, inspirations and everything chocolate. It was truly a ‘kids in a candy shop’ experience.

The final stop was at Parkvale Mushrooms in Carterton where students saw the working of a mushroom farm, where they get their spores from, how they grow them, the different stages and sorting and packaging.

Overall the students returned with some new industry contacts, met local growers and suppliers, experienced another vibrant city, bag full of goodies, some new friends and lots of laughs.