Recent social media posts
25/05/2026
Gordon RAMSAY’s three star Michelin flagship restaurant at Royal Hospital road in London was a true culinary experience! Our four NZ Young Chefs got to experience the degustation ‘Carte Blanche’ and ‘Menu Prestige’. Some of the many highlights included, fresh herb infused tomato tea, oscietra caviar, laminated bread, Scottish scallops, turbot, pigeon, un pasteurised French cheeses and a tour of the kitchen - and having a chance to chat with the very welcoming Chef de Cuisine, Kim Ratcharoen.
20/05/2026
Day 4 – Final Day of Congress
What a way to finish!
We had a very early start, up before dawn to catch the opening of the Global Young Chef competition — loudly cheering on our two Australian competitors from the sidelines.
The morning then took an unexpected and fascinating turn with an impromptu introduction and tasting from Koppert Cress, a Dutch producer growing more than 80 varieties of microgreens and cresses. These are ingredients often misunderstood or underused by chefs, but Franck Pontaise completely opened our eyes, and our palates, to fuller flavour and their potential. Truly inspiring.
Next, we headed into Cardiff to visit the Central Market (est. 1891). A real highlight was the Welsh cake stall — hot, straight off the plate, somewhere between a scone and a pancake, dotted with raisins… and absolutely delicious. We also explored the fish market and sampled fresh rock oysters (though I’ll admit — our Pacific oysters still hold their own!).
With all the Congress Young Chefs together, proudly in our chef whites - we made a return visit to Cardiff Castle for a fantastic group photo.
Back at the convention centre, we shared lunch followed by more panel discussions before preparing for the evening’s black-tie gala dinner. And what a night it was!
Seeing the young chefs out of their whites and into their glad rags was something special — sharp, confident, and clearly stepping onto the international stage as true culinary ambassadors. Watching them connect - not only with each other, but with senior chefs from around the world, was incredibly rewarding.
The formal four-course dinner and presentation of competition awards was a fitting conclusion to what has been a rich, inspiring, and unforgettable four days.
A heartfelt thank you once again to our sponsors, friends, family, and all our supporters — we couldn’t do this without you.
20/05/2026
Day 3 at the World Chefs Congress – and the friendships are really coming alive. Having some great laughs as well as growing confidence, and a real sense of camaraderie within the YOUNG CHEFS.
A big day of learning – from the reality of food waste through Worldchefs “Feed the Planet”, to a forward-focused discussion on the menu of 2050. Themes of zero waste, diverse proteins, nutrient-dense food, and the evolving role of chefs as influencers.
A very honest and powerful session from The Burnt Chef Project also reinforced onthe importance of mental health within our industry. The chefs also had a small group Q n A with River Cafe Executive Chef Sian Wyn Owen.
We were also incredibly fortunate to hear from Kiwi freediver Jamie Kirkaldy of Greenstraight Scallops – sharing his story and offering us an unforgettable tasting of live, wild Devon scallops, hand-dived from 20 metres and delivered direct to chefs.
This is what it’s all about – learning, connections and understanding our responsibility as chefs.
.congress
AUT - Auckland University of Technology
18/05/2026
Here in Wales - we YOUNG CHEFS gathered around the table after service, tired but excited, as Tom Phillips and Hywel Griffith shared stories about their careers. They spoke about the long nights, the pressure of busy kitchens, and the mistakes they made when they were younger chefs themselves. Tom explained how hard work and consistency mattered more than trying to impress people too quickly, while Hywel talked about how cooking should always have heart and connection to where you come from. We listened closely, inspired by how honest and grounded the two chefs were.
As the conversation carried on, the nerves in the room slowly disappeared and turned into laughter and excitement about the future. We asked questions about competitions, fine dining, and life in professional kitchens, while Tom and Hywel reminded us to stay humble, enjoy the process, and never stop learning. By the end, we left feeling more motivated than ever, knowing that every great chef once started exactly where they were sitting.
Posted by Ewan Crosbie (NZ Young Chef)
.congress
AUT - Auckland University of Technology
18/05/2026
Chefs from 100 countries united in Wales at Worldchefs Congress 2026! 🌍
Culinary Association of Wales - Cymdeithas Coginiol Cymru ICCWales
18/05/2026
Day 2 at the World Chefs Congress – and the learning keeps building.
From an outstanding masterclass with Welsh chef Hywel Griffith, to an inspiring session from Bocuse d’Or competitor and Michelin chef Tom Phillips, the team are gaining real insight into what it takes to perform at the highest level.
A powerful discussion led by Shona Chalmers from Worldchefs “Feed the Planet” challenged our young chefs to think differently – from “hero ingredients” to regeneration and the responsibility we carry as chefs.
The day also gave us time to connect as a team – a great group moment under the Welsh dragon, a walk through historic Tredegar House, and finishing with a tour and tasting at Tiny Rebel Brewery.
This is what it’s all about – learning, connection, and growing as young professionals on the world stage.
With are so grateful to all our supporters, sponsors, family and friends for making this amazing experience possible.
.congress
AUT - Auckland University of Technology
17/05/2026
Day 1 at the World Chefs Congress here in Wales – an incredible start for our NZ Young Chefs. Today the team immersed themselves in conversations with chefs from around the world.
This is exactly what YCC is about – learning, connecting, and bringing knowledge back home to New Zealand.
Huge thanks to all our sponsors for making this opportunity possible – we’ll keep sharing the journey over the coming days. Follow along here for updates from the team. Today’s HIGHLIGHT - foraging with the incredibly knowledgeable and resourceful chef, Colin Wheeler James
.congress
16/05/2026
Everyone arriving…
16/05/2026
Day 1 of the World Chefs Congress in Wales - fantastic meeting this International ‘new family’ of Young Chefs
.congress
15/05/2026
Worldchefs Congress starts officially this evening
14/05/2026
Say CHEESE ! Who knew there so many varieties of stunning Welsh artisan cheeses? We were treated to an extremely generous tasting of scrumptious cheeses from all over Wales, certainly no need for lunch!
14/05/2026
BOROUGH Market - incredible visit to the oldest market in London. The NZ YCC Team got to taste and feast their way through (almost!!) all the produce…
08/05/2026
09/09/2025
Emily Morgan (NZ Young Chef Committee member) put on a superb display today here in Sydney. Heat Two of the 60thNestlé Golden Chef's Hat Awards Grand Finale - 3.5 hours - 12 plates and 12 young chefs battling for the overall title. The standard was very high and the technical skills displayed were right on point. There was some serious talent in the Nestle kitchen!!
OurNestlé Professional NZi chefs pictured - Proud to be a ChefiNZChefs Association
The results will be announced Wednesday night!
Nestlé Professional NZ
AUT - Auckland University of Technology
Proud to be a Chef
NZChefs Association
08/09/2025
So PROUD of our young Kiwi Chef Sam Kissell representing NZ in Sydney at the 60th Nestle Golden Chef Hat Grand Finale - Day 1. His food was looking sharp and his timing on point- massive congrats!
NZChefs Association
Nestlé Professional NZ
Nestlé Golden Chef's Hat Award
20/08/2025
Here we GO!!! So stoked to have the amazing “Proud to be a Chef” culinary scholarship programme being launched in New Zealand for the first time. Chef Todd Thorburn shares a few of his professional tips with some keen volunteers! Check out Proud to be a Chef for registration.
07/08/2025
Say CHEESE - say FRENCH cheese!! If you’re keen to taste the finest French cheeses in the World - then join us at La Fromagerie Wed 13 August. Places are limited so scan the QR code and book now to avoid disappointment! This event is proudly bought to you by the Auckland Young Chefs Club - and massive appreciation to La Fromagerie for supporting Young Chefs 🇫🇷👍🥂
La Fromagerie NZ
NZChefs Association
19/07/2025
SCOOP your heart out! The judging of the New Zealand ice- cream awards took place today. Thanks to the awesome young chefs club members who volunteered to help with the scooping of over 250 frozen delicious entries!
03/07/2025
The NZ Emerging Chef comp was held on Tuesday this week - 13 young chefs had to produce a main course with top quality Akaroa salmon then finish with a dessert featuring a Nestle product - all within two hours!! This year's winner was Blake Cranch, (NZ Defence Force) second place - Emily Morgan (AUT) and third place - Zion Tauata (Sky City). Massive congrats to all the young chefs who competed. Thanks also to Moffat who provided brand new induction stoves for the comp which was the first time ever in NZ chefs comps - super fast and easy to clean!
Nestlé Professional NZ
NZChefs Association
Akaroa Salmon New Zealand
Moffat
03/07/2025
YOUNG Chefs rip it up at the New Zealand Chefs Championships held over the weekend!!! Ewan Crosbie and Chamee Ratnayake take out the prize money, (and awesome prizes) and top spots in the Junior Burger and Junior Apple dessert competitions. Congratulations to ALL the young chefs who got up on stage and competed in their first ever live competitions. New Zealand Chefs Association wishes to thank you all for doing a brilliant job and pushing ahead advancing your careers.
NZChefs Association
chefs
15/06/2025
19 Young talented brave chefs took the stoves at AUT to battle it out for the North Island Regional spot - in the 60th Nestlé Golden Chef's Hat Award. Two mains and two desserts had to be created from scratch and presented in just 2.5 hours. What a spectacle and a privilege to see all this young culinary talent of the future! Congratulations to all the competitors.
NZChefs Association
Nestlé Professional NZ
AUT - Auckland University of Technology
08/05/2025
Entries for the 2025 Nestlé Golden Chef's Hat Award are CLOSING SOON on Friday 16 May, 11:59pm AEST.
Are you an apprentice or junior chef aged 16-24? If you meet the eligibility requirements,* don’t wait! Here’s how to enter:
Complete the online registration form and tell us why you want to compete.
If eligible, compete in the regional cook-offs from June -July to secure your spot among the top 12 finalists from Australia and New Zealand.
Battle it out at the Grand Finals for the top prize at Fine Food Australia in Sydney in September.
The Golden Chef of the Year will win a 14-day international culinary trip and work experience to Singapore and Thailand valued at $12,000AUD.
This is your chance to enhance your culinary skills and be a part of a competition with a 60-year legacy in Australia and a community of over 8,000 chef alumni. Plus, with over $38,000 AUD in prizes up for grabs, there’s opportunities to win at every stage of the competition.
Hurry, don’t miss out on this exciting opportunity - enter now or encourage a fellow chef to apply!
ENTER NOW
Entries close 16 May, 11:59pm AEST. Stay up to date on our Facebook and Instagram.
16/04/2025
The
Post your favourite Anchor Cream Cheese dish and be into to win 1 of 20 x $1,000 preezie card
Follow entry instructions following. Or Scan the QR code – this would need the QR code inserted.
Entries close 30 April
Address
175 Khyber Pass, Grafton
Auckland
1023
To reach your destination in Grafton, Auckland, you have a couple of options for transportation:
**Public Transport:**
1. **Bus:** You can take a bus that services the Grafton area. Check local bus routes for the most convenient line based on your starting point. The nearest bus stop is typically within walking distance of your location.
2. **Train:** If you're near a train station, catch a train to Grafton Station. From there, it’s about a 10-15 minute walk to your destination.
Make sure to check the Auckland Transport website or app for real-time schedules and route planning.
**Driving/Parking:**
1. If you’re driving, head towards Grafton via State Highway 1 (Southern Motorway). Take the exit towards Grafton Road.
2. Once in Grafton, look for street parking or nearby parking facilities. Be mindful of any parking restrictions that may apply.
Safe travels!
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What people say
The NZ Young Chefs Club in Grafton, Auckland, is a vibrant hub for aspiring culinary talents. This innovative organization fosters an environment where young chefs can network and collaborate, leveraging modern tools like Facebook to connect with peers and industry professionals.
With a strong emphasis on support and mentorship, the club provides invaluable resources for its members. Through various events and workshops, participants have the opportunity to learn new techniques and skills that may not be readily available in their workplaces. The club also offers engaging demonstrations that introduce members to unique ingredients and culinary practices, enriching their culinary repertoire.
One of the standout features of the NZ Young Chefs Club is its commitment to elevating the culinary profession as a whole. By nurturing knowledge and professionalism within the industry, the club aims to empower its members to excel in their careers while fostering meaningful relationships that can last a lifetime.
Overall, the NZ Young Chefs Club is an essential platform for young chefs eager to enhance their skills, expand their networks, and contribute positively to the culinary landscape in New Zealand.
