August 2024 - Maori and Pasifika Trades...

August 26, 2024August 26, 2024

Open up a world of opportunity in a food and hospitality career

If you’d like a bite of a $21.3b industry, check out what awaits you in a Hospitality and Culinary career.

Every day in New Zealand, hundreds of thousands of coffees are served, and each year, millions of meals are prepared and enjoyed. The food and beverage, culinary, and hospitality trades are vital to airports and airlines, universities, care homes, hospitals, and the defence force. With the right skills, you can be part of a thriving sector.

MPTT offers scholarships to Māori and Pasifika to study Cookery, Bakery, and Food and Beverage at MIT and NZMA. The opportunities are limitless.

Although restaurants grab the media spotlight – especially in tighter times, these are trades that will always be essential. Hospitality and food careers have been at the heart of any community for as long as people have kept records. This resilience and stability will continue far into the future.

Feed your whānau for life

Craig Lucas, Head of School at MIT, says that you’ll gain skills for life when you learn cookery, bakery, or food and beverage.

“You can take your culinary journey to whatever part of the world you desire. Alternatively, you can stay in your own backyard, close to your roots, and provide for your whānau.

“The list of jobs is endless. They’re across cafes, restaurants, hotels, rest homes, cruise ships, and armed services.

“Food and food service is only one cog in the wheel of the hospitality industry. Food science, supply chains, and the small business sector also need people with skills in the trade.”

MPTT industry partner and one of New Zealand’s major food and support services providers is Compass Group NZ. The partnership gives our graduates an ideal pathway to head into employment. Sybrand Botes is their Talent Acquisition Manager and says they have new roles advertised every day.

“We have 4,000 staff currently working in NZ at 300+ locations and producing 18 million meals per year; we are always looking for people.”

“If you’re just stepping into hospitality, we’ve got your back. We believe in growing your future and helping you be the best you can be. From work placements and internships to permanent hiring of new graduates, we do it all!”

Go up in the world — and around it

Craig says career prospects in the industry are infinite; you can go as far as you want.

“Work hard, and you will be rewarded. You start at the bottom, but if you put in the hard yards, you’ll be noticed and move up the ranks quickly.

“At international hotel brands, you can climb the ladder in a company that looks after you all over the globe. Cruise ships are another opportunity to travel and have fun doing it. The benefits are amazing.

“NZ chefs are sought after in Europe, and this is where you can broaden your knowledge of different cuisines.”

Qualify for the sweetest salary

According to Craig, whether you’re a waiter, baker, or cook, the more qualified you are, the more pay you can demand. MPTT supports scholars to learn Culinary and Hospitality at MIT and NZMA.

This gives you the hands-on experience and theory to prepare you for work. We’ll give you financial help and support you to train. We’ll even help you find work when you finish.

When you’re fully qualified in cookery, you can officially call yourself a ‘chef.’ Executive Chefs can earn up to $162 per hour, or $140,000 per year. That means working up through the levels from Kitchen Hand to Commis Chef to Sous Chef.

Food and beverage staff can work up from the starting level of barista, waiter, or bartender. Eventually, you can move up to be a Duty Manager or Maître d’. The most senior roles, such as Food and Beverage Manager or Restaurant Manager, earn up to $140,000 a year in New Zealand.

Craig adds that baking is another booming industry in Aotearoa.

“More and more gourmet bakeries are popping up, particularly at farmers’ markets, and online baking-focused businesses are being established. Couple a baking certificate or diploma with a small business degree, and the world is your oyster.”

Enjoy choosing an employer that’s to your taste

Sybrand says Compass Group NZ designs its hiring around the candidate experience. With casual, part-time and full-time work available, you could consider gaining work experience while you study. Compass works hard to be the best choice for Māori and Pasifika students by building an inclusive culture and offering standout benefits.

“Today, 71% of our workforce is female, with women making up 69% of supervisory and management positions in our Defence contract workforce. Our New Zealand team includes over 50 nationalities. “

Their clients are just as varied and boast some of the most forward-thinking workplace cultures across the country. The list includes AirNZ, Qantas, all airport lounges, KiwiRail, ANZ, Southern Cross, Bupa, Massey, Victoria University and sports stadiums such as Forsyth Barr.

Fair pay is another focus for Compass Group NZ. “We believe that fair wages are fundamental to creating quality employment opportunities and ensuring the wellbeing of workers.

“Already, 98% of our employees are on the living wage as a minimum, and we’re aiming for 100% by the end of this year.”

Compass Group NZ employees have access to a generous package of extra benefits. We’ve reached out to various businesses to see how we can make our employees’ lives that much better. This means staff can access special pricing and discounts from brands such as LesMills, Specsavers and Lumino.

Sustainability and safety are priorities at Compass Group NZ — they were recognised for having the best safety performance across the entire global Compass Group family.

To find out about job opportunities at Compass, visit their website here.

If you like the sound of a career in Hospitality, Culinary, or Food and Beverage click here. To find out more about the MPTT scholarship and how to apply click here.

More stories about a career in Hospitality and Culinary…

Hospo trainees dream job: Bridget’s story
Love for kai feeds Hospo career: Fawn’s story

August 22, 2024August 22, 2024

Chef Luke Gurnick blends passion and creativity with Tikanga Māori

LaValla Estate’s Head Chef Luke Gurnick’s inspirational career pathway is a testament to his resilience, passion, and the transformative power of the MPTT Scholarship Programme. From his early days as a stay-at-home Dad in Manurewa to becoming a fully qualified hospo professional – Gurnick’s story is as rich and complex as the dishes he crafts. A proud graduate of MIT’s 2015 New Zealand Certificate in Cookery (Level 4) with iwi roots in Ngapuhi and Tainui, Luke’s career journey demonstrates how training, education, and support can help overcome some of the challenges faced by young Māori and Pasifika.

Balancing whānau and studies

Gurnick’s path to becoming a qualified chef wasn’t conventional. He started his hospitality training later in life, at 38, driven by a strong desire to juggle family responsibilities with his personal career goals. “I was a stay-at-home father while my partner worked full time,” Gurnick recalls. “Juggling my studies with taking care of our baby was challenging, but MPTT’s support made it possible.”

During his time at MPTT, Gurnick was guided by a dedicated team of educators and ākonga Navigators, who played a crucial role in his development. Although older than his peers when he first started his training, Gurnick found his maturity both an advantage and a challenge. “I was more grounded and certain about what I wanted, but I was also nervous about being older and entering a classroom with younger students,” he reflects. The supportive environment and shared backgrounds of his fellow MPTT trainees made his transition easier, allowing him to focus on his passion for cooking.

Gurnick’s journey has always been driven by a strong sense of purpose and passion. His ambition to become a chef went beyond just training to get a job; he wanted to set a positive example for his family.

“I really wanted to do something that made my daughter and my partner proud,” he explains. “Growing up in a big whānau without much money, food was always a huge part of our lives. I wanted to show that you can rise above circumstances.”

Making a mark at LaValla Estate

After graduating, Gurnick started his professional career at LaValla Estate, where he has been a key figure for the past seven years, and now fills the official role of Head Chef. At LaValla, a five-star reception venue in Tuakau, roles aren’t defined by traditional titles but by a collaborative spirit. “We don’t usually use titles here,” he says. “Everyone contributes equally. It’s about working together and delivering great food.”

At LaValla Estate Gurnick has found a creative space to express his food vision. “It’s like a dream job. The opportunity to create and innovate is incredible. My boss, a top chef from South Africa, has been a mentor, passing on invaluable knowledge.” This environment has allowed Gurnick to experiment with a wide range of culinary styles and techniques while maintaining a focus on high-quality, generous servings.

The restaurant’s food style combines modern, rustic charm with more refined techniques, offering both fine dining and hearty portions. “We want to provide a dining experience where guests feel satisfied and well-fed,” Gurnick explains.

“We aim to blend the flavours and techniques of fine dining while making sure people leave feeling full and content.”

Integrating Te Ao Māori into modern cuisine

Gurnick’s Māori heritage influences his cooking. While his background doesn’t define his culinary identity, Luke likes to include traditional Māori elements into some of his dishes.

“My whakapapa has helped me understand protocols and cultural nuances, especially when preparing dishes for Māori and Pasifika functions.”

Gurnick enjoys blending traditional Māori ingredients and techniques with modern influences to create robust, flavourful dishes.

Gurnick’s early exposure to food was modest, with simple meals prepared on a tight budget by his mother. Mostly his love for cooking was sparked by television shows and online resources. “Most of what I learned came from shows like MasterChef and Jamie Oliver,” he says. “I’ve always been passionate about food, and those shows helped me refine my skills and broaden my horizons.”

But Luke’s dedication to food extends beyond cultural boundaries. At LaValla Estate, he and his team prepare a wide range of dishes, from handmade pasta to traditional Indian curries to barbecued pork belly to hangi. “We don’t limit ourselves to one style of food,” he explains. “We do everything from Italian to Indian to traditional Māori and Pasifika dishes. It’s about versatility and creating a food experience that our guests remember!”

Balancing a career and family life

Despite the demanding nature of the hospitality industry, Gurnick finds fulfilment in his work. “The hours can be tough, especially during busy periods,” he acknowledges. “But the ability to do something I love makes it all worthwhile. Our place shuts down for a few weeks during the holidays, which is rare in this industry and allows for much-needed family time.”

Gurnick’s advice to aspiring chefs is clear: perseverance and passion are crucial. “Stick with it and don’t be afraid,” he advises.

“It can be tough, especially with family commitments, but it’s worth it. There’s a light at the end of the tunnel, and if you love what you do, it won’t feel like a job.”

Overcoming stereotypes

Luke Gurnick’s inspiring story shows how hard mahi, education and intentional support can lead to better, more fulfilling outcomes for Māori. “I wanted to show that there’s more for us Māori boys out there than just falling into gangs and going on the dole,” Gurnick asserts.

“With the right opportunities and support, you can rise above challenges and create something meaningful.”

As Gurnick looks to the future, he remains committed to his craft, his whānau and his community. His journey from a stay-at-home Dad to a respected, qualified chef serves as an inspiring example of how dedication and support can lead to remarkable achievements. But bigger than this, for Gurnick, cooking is more than a profession; it’s a passion and a better way of life.

If you’re considering a career in Hospitality and Culinary click here. To find out more about the MPTT scholarship and how to apply click here.