Source: Eastern Institute of Technology
16 minutes ago
A 17-year-old cookery student at EIT Hawke’s Bay has served up silver at the 2025 Emerging Chef of the Year competition.
Silva Harvey (Ngāpuhi, Ngāti Whātua) impressed judges with a confit salmon main and tamarillo cheesecake dessert at the competition in Auckland last month.
Serving the dishes within two hours was “intense” for the late entrant, who had just three weeks to prepare.
“I’m pretty pleased. I think I hold myself to quite a high standard so while I could have done better, I’m happy with the silver.”
She credits the success of her first cooking competition to EIT tutors Amanda Libeau and Mark Caves.
“I designed both dishes myself and was able to practise at EIT. Amanda and Mark were so supportive. They coached me through the process, and I couldn’t have done it without them.”
Silva’s passion for cooking began at home, where she took over the kitchen from a young age.
“I realised I really enjoyed it. It was something I was good at, and it stuck.”
But it wasn’t until she took part in a week-long Christmas Cooking ACE (Adult Community Education) course at EIT in Hastings in 2023 that she considered turning it into a career.
“That Christmas course was what got me started. Chef Tutor Courtenay Blair convinced me to enrol in the NZ Certificate in Food and Beverage Service Level 3 and I really enjoyed it so continued from there.”
Silva has since gone on to complete the NZ Certificate in Cookery (Level 3) and is now studying towards the New Zealand Certificate in Cookery (Level 4), supported by a Māori and Pasifika Trades Training Scholarship (MPTT) .
Over the past year, she has worked in four restaurants, including a month at the hatted Wharekauhau Country Estate. Alongside her studies, Silva works four jobs across the hospitality sector; Mangapapa Hotel, Restaurant Ari in Hastings, Total Food Equipment and Dish Catering. She began at Mangapapa as a 16-year-old commis chef and this year has also gained experience at the hatted Wharekauhau Country Estate.
“I’ve been really lucky with the places I’ve worked. At Mangapapa, I’ve had the chance to create and serve my own dishes, which has been incredible.”
“I love fine dining. I enjoy spending time refining and perfecting a single dish”
She encourages others to consider starting their culinary journey at EIT.
“EIT gave me the bones of what I needed to know to get started. I always tell people to work in a restaurant too, because that’s where you apply it all. But EIT gave me the confidence to ask questions and make mistakes, and I’m grateful for that. The tutors really care, and the learning environment at EIT sets you up for success.”
Silva is looking forward to graduating later this year and plans to work and travel internationally once she turns 18.
“Food is universal. Being a chef is something I want to use to see the world.”
Chef Tutor Mark Caves said: “It’s fantastic to witness Silva find what she loves and then make a career from it”.
“Going by the success of our past graduates, blended learning programmes which combine work-based experience with dedicated study in our specialised training kitchens offers the best possible start to any budding chef. Silva has all the passion and work ethic it takes to succeed in the hospo world and an attitude that makes her a pleasure to teach.”
