Source: Eastern Institute of Technology – Tairāwhiti
3 minutes ago
EIT students took their passion for food to the next level, rolling up their sleeves—and meatballs—as they joined forces with chef Peter Gordon for the inaugural Hastings Meatball Festival.
The sold-out free Meatball Festival, part of F.A.W.C! was held in the Hastings CBD on Friday evening and featured 22 meatball offerings including a vegan ‘neatball’ and a vegetarian ‘no meat’ ball.
Peter’s much-anticipated creation included a First Light wagyu meatball with labneh, pickled red onions, kawakawa salsa verde, crispy shallots and curry leaves.
EIT Culinary students spent two days working with Peter to create 1000 meatballs, gaining firsthand insight into professional dish development, from flavour pairing to presentation.
“Working with EIT students was a fantastic experience. They were engaged, eager to learn, and brought real energy to the process. I was excited to showcase our meatballs alongside so many other great creations at the festival,” Peter said.
The collaboration was a rare opportunity for students to refine their skills under the guidance of a world-renowned chef, with many describing it as a highlight of their studies.
NZ Certificate in Cookery (Level 4) student Crystal Wallis says it was a privilege to be able to cook alongside Peter.
“I was so excited about this. I asked Peter if he could give me a word of advice as a chef, and he said to find a job that suits me in a restaurant that suits me and that I am comfortable in. I thought that was really good advice.”
Crystal completed NZ Certificate in Cookery (Level 3) back in 1999, and after focusing on her family, is now realising her childhood dream of becoming a chef. “It’s something I’ve always wanted to do.”
Nikki Lloyd, Assistant Head of School of Tourism and Hospitality, highlighted the significance of the opportunity, noting that it was the first major event held in EIT’s recently refurbished culinary facilities.
“This was a major event for our students. Our NZ Certificate in Cookery (Level 4) students led the way, treating it as one of their key productions, but we also had involvement from Level 4 Baking students, Diploma in Cookery (Level 5) students and Trades Academy participants. It was an incredible learning experience,” Lloyd said.
EIT Chef Tutor Mark Caves echoed this sentiment, emphasising the impact of the collaboration.
“It was an eye-opening experience for the students. The interaction with Peter was phenomenal, and it really brought all of our hospitality courses together. It was a fantastic team-building opportunity.”
Peter was full of praise for the students’ enthusiasm and the quality of training at EIT.
“The quality of teaching here is highly respected, and it’s great to see so many young people passionate about entering the food industry. There’s a real spirit to hospitality, and EIT does an amazing job fostering that,” he said.
