Source: Whitireia and WelTec
Whitireia and WelTec cookery ākonga recently found themselves at the heart of an unforgettable culinary experience, working alongside some of the industry’s most celebrated chefs as part of Wellington On a Plate’s Kai Meets Shoku.
Hosted by Te Rūnanganui o Te Āti Awa at Pipitea Marae, the event brought together renowned Māori chef Joe McLeod (Ngāi Tūhoe) and Michelin-starred Japanese chef Keiko Kuwakino. Through seasonal ingredients and shared food traditions, Kai Meets Shoku celebrated the connection between Māori and Japanese cultures, highlighting the power of kai to bring people together.
For ākonga, it was an opportunity to contribute to a unique dining event. In the days leading up to the dinner, 12 Whitireia and WelTec New Zealand Certificate in Cookery (Level 4) ākonga worked alongside industry professionals in the institute’s training kitchens at Te Awakairangi Campus (Petone), before joining the team at Pipitea Marae to help deliver the five-course menu.
Olly Malcolm was among those selected, helping prepare hundreds of pāua ravioli and supporting service throughout the evening. “Kai Meets Shoku was an incredible experience,” says Olly. “Being able to learn from chefs Joe McLeod and Keiko Kuwakino was both exciting and challenging. I was nervous at first, but their creativity and knowledge made me want to ask a thousand questions.” One of Olly’s highlights was seeing Māori and Japanese culinary traditions come together. “Even though the ingredients and techniques were different, they complemented each other and created something completely new. It showed me how food can connect cultures and people.”
Fellow cookery ākonga Lily Campbell also assisted with kai preparation, plating, and service throughout the evening. The experience gave her a rare glimpse into the precision, teamwork and creativity required to deliver a world-class dining event. “Having the chance to learn from chefs of this calibre was incredible. One of the most memorable moments was stepping back and seeing everything come together. So much time, care and planning went into the event, and watching a team of talented chefs collaborate to make it happen was inspiring.”
Whitireia and WelTec Cookery and Hospitality kaiako Scott Campbell says the experience provided lessons that extended well beyond the kitchen. “Ākonga gained far more than technical skills from this event. They saw first-hand how food can tell stories, honour culture, and create meaningful connections.”
Working alongside internationally recognised chefs gave ākonga a truly valuable opportunity to learn what it takes to succeed in the culinary world, from teamwork and creativity through to professionalism in a fast-paced environment. “The experience not only helped build their skills and confidence”, Scott acknowledges, “but also gave them a real sense of what a career in the industry can look like”.
Captions:
Kai Meets Shoku Mihi Whakatau.jpg – Chefs Joe McLeod (Ngāi Tūhoe) and Keiko Kuwakino (centre front row) are welcomed to Whitireia and WelTec before the teams begin on-campus preparation for Kai Meets Shoku.
Kai Meets Shoku Lily Olly Izzy Ray.jpg – L-R Whitireia and WelTec kaiako Ray Morrell and ākonga Lily, Olly and Izzy plate kai for service at the Kai Meets Shoku event