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A Southland culinary scholarship programme just handed two students a career — and neither could be left out.
The Scott Richardson Memorial Trust awarded two secondary school scholarships this year instead of the usual one, after spending three and a half days with applicants during the expanded student programme that preceded August's annual dinner. Kyle Masajo from Northern Southland College and Sophie Spedding from Central Southland College were both selected, and both have enrolled at SIT for next year.
Trust chair Ethan Flack said the decision was straightforward once they'd seen the candidates up close. "… to give two scholarships rather than one was super exciting for the Trust. We said we can't decide between you two. You're both passionate, you're both driven, you both love what you do and you both see this as a career."
Masajo received a chef's knife kit, a pair of Birkenstock Boston Pro clogs, a cast iron pan and money towards his SIT programme. He was direct about what the recognition meant. "It is an honour to be chosen as a scholarship recipient of the 2026 Dinner for Scott Programme… I would like to say that receiving this award gives me such a great start to my cooking journey."
"It is such a blessing," he added. "To be able to gain recognition and confidence gives me a sense of validation that nothing is impossible."
For anyone on the fence about chasing an opportunity, Masajo had simple advice. "Whoever is reading this, I hope this gives you a heads up to take any opportunities that come your way; you never know. Life is too short for comfort."
The Trust's major award, the Scott Richardson Scholarship, went to Audrey Bangay from FlourBro Sourdough Bakery, who plans to travel to England and Europe for further professional development.
The dinner itself drew 160 guests to SIT's Hansen Hall in early August, with around 60 travelling from outside the region — some from as far as Christchurch. Flack noted what that kind of turnout actually means for Invercargill. "That's a big number, considering that's either driving or flying, and staying in our hotels or staying with family. I think it's pretty special. We showcase our region to the people coming in and give producers an opportunity to be showcased to a different range of chefs."
The guest chefs this year were Hannah Miller Childs, Jimmy McIntyre, Haylee Chanel-Simeon, Archana Kurup and Thomas Netana Wright. Secondary students spent a day alongside them visiting Auld Farm Distillery, Bluff and Ocean Beach — part of a programme extended from two days to four this year, with 10 students from four schools participating.
SIT students worked in the kitchens beside those chefs on the night. Level 5 Diploma in Cookery student Daniel Sheriff was on the venison course — a loin of braised venison — and came away with more than technique. "I'll be able to utilise the concepts in my own cooking," he said. Of working alongside McIntyre specifically: "He was instructive, but he let us breathe; he didn't micromanage us."
Fellow Level 5 student Chonelle Evans called it a "10 out of 10" experience. Paired with Kurup on the pre-dessert course, Evans helped prepare a dish built around Southland parsnip and apple puree, bread gnocchi, blueberry honey, candied chilli walnuts, and nasturtium crisps with aged sheep cheese. "It was very interesting for a pre-dessert; it was more savoury than sweet," she said.
Kurup's approach to food waste left an impression. "Bread is one of the most wasted foods globally. We used it for the gnocchi… The parsnip and apple peelings were steeped in water and the liquid used to enrich the puree. Archana opened my eyes; you can actually use all this 'waste product'. She gave us ideas on ways to use it. I thought it was really cool."
For Evans, the dinner service was the highlight. "Plating was my favourite thing. I love the rush. I did it last year too."
Level 3 Cookery student Elyssa Stapleforth-Kohi worked in McIntyre's team and valued the cross-programme connections. "Meeting everyone and making new connections, friends wise and all the chefs – that was pretty cool. It was good to work across the different programmes and meet other SIT students. It was a very good time for me."
This year also brought in ten Bachelor of Commerce students through an events paper. Third-year commerce student Lile Makahununiu helped supervise drinks service and left with a clear takeaway. "I made some nice people connections; I enjoyed talking to previous scholarship winners. And seeing events like this being held in Invercargill is a good thing." On the operational side: "You need to be super clear in communicating."
Flack was emphatic about what SIT's involvement means beyond a venue booking. "SIT as a sponsor and as a venue was incredible. The guest chefs were excited; it took them right back to their roots of their training having a facility that was clean and sharp and organised."
"Both the facility and the SIT students and staff are a massive contribution to the event's progress for the last five years; it's been pretty special," he said.
The Trust facilitates around $10,000 worth of scholarships annually, and those who miss out don't simply get a thanks-but-no. "The people who weren't selected also receive support. We talk with them about their next steps and how we can help them progress. It's about building rapport and relationships. We want to reinforce the idea that other people are looking out for them and genuinely want them to achieve and succeed."
Flack sees the dinner's real value as sitting well beyond the scholarship cheques. "The impact of the programme isn't found in one scholarship. It's also found in the fifty or sixty students who spend three incredible days learning and growing, working alongside some of New Zealand's top chefs, who are people that understand what we're trying to achieve and are willing to support young people wanting to gain experience."
And the skills go beyond food. "…I don't think students forget the experience… It builds confidence, communication skills and the ability to speak in front of peers. Those are skills many young people struggle with, and they're valuable far beyond the classroom."
On his own mentors — Scott Richardson among them — Flack was direct. "I wouldn't be where I am today without mentors such as Scott, Simon Boyle, Frederic Monnier, Gary Jones, Benoit Blin and Tommy Banks."
His advice to anyone young enough to still be deciding: "Just do it. Don't overthink things. Give opportunities a go. What's the worst that can happen? Get knocked down seven times, get up eight. Get as many life skills as you can. Get outside your comfort zone. Nothing is wasted."