MIT | Te Pūkenga culinary students watch internationally respected NZ chef in action

26/10/23

Recently, Graham Brown was a guest chef at MIT | Te Pūkenga, hosting a demonstration with the help of cookery student Eunique Lakshman.

From day one, MIT | Te Pūkenga cooking students are immersed in the fast-paced world of culinary, whether it’s food preparation, advanced cookery, or full chef training. Recently, one of New Zealand’s most internationally respected chefs, Graham Brown, ran a demonstration with the help of MIT cookery student Eunique Lakshman.

We spoke with Senior Lecturer Brian Wallace about what happened.

Finding new, innovative ways to connect students with the industry.

Chef Graham Brown has travelled the world for the past three decades, teaching, competing, and creating. In that time, he’s worked alongside some great culinary luminaries. Back home in New Zealand, he is the executive chef and international ambassador for Deer Industry NZ and highly regarded as the expert in preparing and cooking New Zealand farm-raised venison (Cervena).

Brian says it’s been a few years since Graham was a guest chef at MIT, but after a chance reunion, he agreed to return. Brian adds that a big part of the MIT cooking programme is connecting students with the industry – in several ways.

Most students are already in work while studying, but there are plenty of opportunities for them to visit off-campus sites like DoubleTree by Hilton in Karaka.

“Some of our students gained employment after that visit, which is great,” says Brian. “Hilton is based all over the world, so it’s a job they can travel with, too.”

Then there are the guest chef demonstrations, when students can get up close and personal with some of the country’s best chefs, like Graham.

Brian says the demonstration was a chance for students across the School of Baking, Culinary and Hospitality to soak up the wisdom and advice of a very experienced chef, ask him questions, and taste some of his specialty dishes.

For cookery student Eunique Lakshman, it was an even bigger day as she took on the role of commis chef.

“Graham is an excellent chef and person with a wealth of knowledge and experience,” explains Brian. “His work with venison is unmatched, and students were lucky to taste a product that isn’t often readily available. They got great exposure to what it’s like working as a travelling chef.”

Study Baking, Culinary or Hospitality at MIT | Te Pūkenga

Whether you want to be a baker, chef, or barista, in a local café or an international hotel chain, there is a wide range of excellent jobs for you to choose from. MIT | Te Pūkenga will help you gain the skills to create rewarding and memorable customer experiences in an industry that’s constantly evolving.

Study options include:

• Baking and Patisserie
• Culinary
• Hospitality (Barista, Café, and Restaurant)
• International Diplomas in Baking and Cookery

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