Antipodes Launches Hospitality Scholarship
The New Zealand hospitality industry is celebrated in Antipodes' first national scholarship.
There was, once upon a time, a culture of dining whereby the celebrity status of a restaurant's Maître D somewhat outshined that of the chef, known 50 years ago in France as simply le cuisiner (cook), a much humbler title.
The global cultural move towards celebrity chefs has shifted the scene so vastly that now there are whole chains of restaurants named after them. New Zealand is by no means an exception to the rule, with front of house teams sometimes veiled by a cloak of anonymity.
Antipodes Water have set out to change things, with the launch of a $10,000 Hospitality Scholarship Award, aiming to inspire front of house teams across the country to take pride in delivering exceptional service.
Let's face it - without talented and trained wait staff, restaurants would easily become chaotic buffets - and we all know that good service can transform an average evening into an exceptional one.
Antipodes' scholarship will be judged by a collection of some of New Zealand's industry leaders, from our only Master Sommelier, Cameron Douglas, to Demaris Coulter, Owner and Operator of Coco's Cantina.
Entries are now being taken from restaurants that serve Antipodes, enhacing the water company's association with exacting standards. Their philosophy is that pure water deserves excellent people to serve it. Applicants need to be nominated by their restaurant manager, and set out what they would use the $10,000 for to develop their career, be it travel, training or work experience.
The winner will be annonced 1st October 2014, the first of hopefully many candidates to go on to build New Zealand a repuation for wonderful food experiences from door to dish to drink.
To find out further information, apply or nominate, visit the Antipodes website.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!