NZ chefs win silver and bronze at Culinary Olympics in Germany

Last updated 10:44 27/10/2016

The New Zealand chefs team, from left, Steve Le Corre, Mark Sycamore, John Kelleher, Darren Wright, Richard Hingston and Corey Hume celebrating after winning bronze in the cold culinary art section. They went on to win silver in the hot kitchen section.

Culinary champs

The kiwi influence is evident in this cold culinary art entry from the Nerw Zealand team.
One of the creative dishes as part of the cold section entry.
Gary Miller
Preparing for the Culinary Olympics at a banquet in Christchurch earlier this year.

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New Zealand's national chefs team has won silver in the hot kitchen section at the Culinary Olympics in Erfurt Germany. 

The achievement rounds out a successful campaign after the team won two bronze medals in the cold culinary art section a couple of days ago.

This is the first team New Zealand has assembled to compete at an Olympics for 28 years and this year 2000 chefs from 40 countries competed.

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In the all-important hot kitchen section, the team presented 110 guests and judges with a New Zealand-focused menu of salmon entrĂ©e, lamb loin main course and a South Pacific-inspired dessert.

The team honed these dishes at a series of banquets held across the country.

NZChefs' president and chef de mission to the New Zealand team Graham Hawkes said the team was thrilled with the result.

"The chefs have put everything into this competition. The food they served up to a sold-out service really wowed the guests and the judges, and gave them a real taste of New Zealand." 

In the culinary art section, fine-dining dishes were prepared and displayed cold to judges, using gelatine and aspic to give the appearance of being fresh and hot. It was not something done much in New Zealand and the team had been practising the skills.

The chefs who competed in the hot kitchen section were Christchurch chefs Darren Wright, of Chillingworth Road, Richard Hingston, of Christchurch Casino, Corey Hume, of Blanket Bay, Steve Le Corre and Mark Sycamore of the ARA Institute of Christchurch, and John Kelleher of AUT, Auckland.

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