This week, 32 NCEA Level 1 food Technology students were fortunate to visit MASU Restaurant at SkyCity. It’s not often that Year 11 students have the opportunity to visit a fine dining establishment in the name of learning but this was to support assessment in both external and internal Food Technology standards. The given context was 'The Art of Plating' in Japanese cuisine. 

Students enjoyed a traditional Japanese robata menu of sashimi, maki rolls, pork and Kimichi gyoza, robata grilled pork ribs followed by a spectacular Japanese dessert platter. The Sous Chef spoke to the students about the food with a focus on the specialty ingredients used and ‘mortisuke’ or the art of Japanese food arrangement. This was a fantastic opportunity to not only taste but also to view this speciality skill. The insight from a professional working in a busy kitchen was invaluable for our students. 

Opportunities such as this can sometimes have a real impact when it comes to the choice of a future career. During the visit, photographs were taken by Old Collegian, Alex Southwick who is completing his first year of the SkyCity apprentice chef programme. Alex was a keen and most successful food technology student at College who was keen to pursue his love on cooking. The apprenticeship has been a challenging, yet hugely rewarding, undertaking for Alex who is thoroughly enjoying his place of work.