Southern Hospitality Professionals Recognised
November 2011
Another group of hospitality professionals received their National Diplomas and Certificates at the Christchurch Achievement Awards on Thursday November 24th, at The George. The event, hosted by the Hospitality Standards Institute (HSI), which is the industry-training organisation for New Zealand hospitality, is the formal graduation ceremony for hospitality trainees and Modern Apprentices.
Steve Hanrahan, Chief Executive of HSI, welcomed graduates and guests from Canterbury and as far afield as Queenstown, Kaikoura and Blenheim. Guest speaker Nathan Bonney of Columbus Coffee, who is HSI’s Hospitality Ambassador of the Year, emphasised the importance of training in having a skilled and productive workforce.
“Business owners and managers often talk about the difficulties of finding staff with the right or enough skills. I congratulate tonight’s hospitality graduates on their hard work and determination to gain their qualifications. These will be of real benefit to them and their employers now and in the future,” he said.
One of the graduates was Modern Apprentice Elliott Pinn, from The George, who spoke about how much he had enjoyed his apprenticeship there, and thanked Executive Chef, Andrew Brown, and his sous chef, for helping him to develop his skills. Elliott is now a qualified chef, and is soon off to see the world, working in kitchens in Australia and Europe. He is also the winner of the 2011 NZ-UK Link Foundation Cookery Modern Apprentice of the Year, and as his prize, Eliott will have work experience in England organised by famed Kiwi restaurateur Peter Gordon, including a week in Gordon’s popular London restaurant, The Providores.
Over two thousand people have gained national qualifications in the hospitality profession this year, in their chosen career pathways. Those honing skills as chefs, baristas, hotel and restaurant managers or maitre d’s, and many other roles, undertake between six months to three years of training to earn their nationally recognised qualifications.
By the end of 2011, an estimated three thousand hospitality professionals will graduate and add their talents to New Zealand’s vibrant hospitality industry.
GRADUATES attending the 24 November 2011 ceremony:
Steve Hanrahan, Chief Executive of HSI, welcomed graduates and guests from Canterbury and as far afield as Queenstown, Kaikoura and Blenheim. Guest speaker Nathan Bonney of Columbus Coffee, who is HSI’s Hospitality Ambassador of the Year, emphasised the importance of training in having a skilled and productive workforce.
“Business owners and managers often talk about the difficulties of finding staff with the right or enough skills. I congratulate tonight’s hospitality graduates on their hard work and determination to gain their qualifications. These will be of real benefit to them and their employers now and in the future,” he said.
One of the graduates was Modern Apprentice Elliott Pinn, from The George, who spoke about how much he had enjoyed his apprenticeship there, and thanked Executive Chef, Andrew Brown, and his sous chef, for helping him to develop his skills. Elliott is now a qualified chef, and is soon off to see the world, working in kitchens in Australia and Europe. He is also the winner of the 2011 NZ-UK Link Foundation Cookery Modern Apprentice of the Year, and as his prize, Eliott will have work experience in England organised by famed Kiwi restaurateur Peter Gordon, including a week in Gordon’s popular London restaurant, The Providores.
Over two thousand people have gained national qualifications in the hospitality profession this year, in their chosen career pathways. Those honing skills as chefs, baristas, hotel and restaurant managers or maitre d’s, and many other roles, undertake between six months to three years of training to earn their nationally recognised qualifications.
By the end of 2011, an estimated three thousand hospitality professionals will graduate and add their talents to New Zealand’s vibrant hospitality industry.
GRADUATES attending the 24 November 2011 ceremony:
- Roshiela Singh, National Diploma In Operations Management – Rooms Division Strand Level 5, from Crowne Plaza, Queenstown
- Jessica Howell, National Certificate in Hospitality (Bars and Clubs) Level 3, from Fox and Ferret Riccarton, Christchurch
- Ashley Guy, National Certificate in Hospitality (Basic Cookery Level 3) and National Certificate in Hospitality (Professional Cookery Level Four), from Scenic Circle - Heartland Hotel Cotswold, Christchurch
- Damaris Quarz, National Certificate in Hospitality (Basic Cookery Level 3) and National Certificate in Hospitality (Professional Cookery Level Four), from Jester House, Nelson
- Elliot Pinn, National Certificate in Hospitality (Basic Cookery Level 3) and National Certificate in Hospitality (Professional Cookery Level Four), from The George Hotel, Christchurch
- Finlay Johnston, National Certificate in Hospitality (Basic Cookery Level 3) and National Certificate in Hospitality (Professional Cookery Level Four), from Watershed Restaurant & Bar, Christchurch
- Helena Franssen, National Certificate in Hospitality (Basic Cookery Level 3) and National Certificate in Hospitality (Professional Cookery Level Four), from Misceo Café and Bar, Christchurch
- Jesse Laugesen, National Certificate in Hospitality (Basic Cookery Level 3) and National Certificate in Hospitality (Professional Cookery Level Four), from White Morph Restaurant, Kaikoura
- Kaysha Collins, National Certificate in Hospitality (Basic Cookery Level 3) and National Certificate in Hospitality (Professional Cookery Level Four), from Raupo Riverside Café, Blenheim
- Katy Parr, National Certificate in Hospitality (Basic Cookery Level 3) and National Certificate in Hospitality (Professional Cookery Level Four), from Castle Rock Café, Christchurch
- Sam Wilson, National Certificate in Hospitality (Basic Cookery Level 3) and National Certificate in Hospitality (Professional Cookery Level Four), from Cook’n’ with Gas, Christchurch
- Thomas Johnstone, National Certificate in Hospitality (Basic Cookery Level 3) and National Certificate in Hospitality (Professional Cookery Level Four), from Terrace Downs High Country Resort, Christchurch
