- Cam Davies shared his Global Chefs Challenge preparation with Southern Institute of Technology students.
- Students gained practical experience and insights into competitive cooking at a professional level.
- Mr Davies highlighted the importance of mentoring and collaboration within the hospitality industry.
Te Anau’s restaurant owner and head chef, Cam Davies, recently took his culinary skills to the Southern Institute of Technology (SIT) to fine-tune his techniques for the upcoming Global Chefs Challenge. Davies spent time with three Cookery students, providing them with a unique opportunity to witness top-level competition preparation firsthand.
Davies, who owns The Fat Duck gastro pub, secured his spot in the 2024 finals of the Global Chefs Challenge by winning the regional competition in Auckland last June. The event, hosted every two years by the Worldchefs Congress, is recognised as one of the most prestigious culinary competitions globally.
Mark Sycamore, an Ara tutor and renowned chef, serves as New Zealand’s team coach for the competition. He and Davies are the only two Kiwi chefs to have made it to the finals. They will be joined by rising chef, Quinn Ojala, to form the New Zealand team.
The Global Chefs Challenge demands meticulous preparation, guided by a stringent set of rules. Davies noted that their training schedule was mapped out in detail last November. The team’s recent training session at SIT was intended to simulate a competition environment, which Davies emphasised is vastly different from everyday kitchen work.
SIT students Tarun Das, Sam Kissell, and Samantha Moore assisted as kitchenhands during the practice session held on 7-8 September. “I’m super grateful for their help,” Davies said. He added that the students were enthusiastic throughout the experience, which provided them with real-world insights into competitive cooking.
Sam Kissell, a New Zealand Diploma in Cookery (Level 5) student, described watching the practice as an invaluable experience. Having recently competed himself, Kissell said he gained fresh ideas and a deeper understanding of the techniques used in competition settings.
SIT’s Hospitality and Cookery Programme Manager, Glenn Stridiron, highlighted the institute’s commitment to providing students with industry exposure through such opportunities. He noted that SIT’s facilities are well-suited for hosting professional chefs and maintaining competition standards.
Davies, who will depart for Singapore on 20 October, is enthusiastic about representing New Zealand. The marathon eight-hour cook-off will take place on 24-25 October. Despite the secrecy around their dishes until after the competition, Davies shared that they had incorporated quality New Zealand produce, including Southland-grown hazelnuts, green-lipped mussels, and Lot 8 Olive Oil, into their four-course menu.
While the exact competition dishes won’t feature on The Fat Duck’s menu, Davies said elements and techniques from his training would influence future offerings. He hinted at a potential winter event next year, allowing the community to share in the experience.
Mr Davies acknowledged the support of his partner, Selina, and those around him. “I’m incredibly blessed to have outstanding people who allow me to shine,” he said. Though this will be his last major competition, Davies expressed his gratitude for the journey, stating, “It’s all about the journey.
Photo: Heading for the Global Chefs Challenge: Te Anau chef, Cam Davies, (centre) and teammate, Quinn Ojala, (right) were recently hosted by SIT Hospitality / Cookery Programme Manager, Glenn Stridiron (left) at SIT’s training kitchens as they practised for the international competition, to be held in Singapore, on 24th-25th October.