Helping prep food with New Zealand’s most recognised celebrity chef was one of life’s unforgettable moments for Sri Lankan cookery student Pramith Kularathne Heeraluge, who is Level 5 Diploma in Professional Cookery student at NZMA.
He was handpicked to assist Peter Gordon and Head Chef of The Sugar Club Neil Brazier in a 90- minute masterclass, which the pair organised at NZMA’s Sylvia Park Campus.
Fusion Dishes
Together they chopped, sliced and shredded their way to creating five fantastic fusion dishes designed by the culinary star: chorizo mash, broccoli couscous, grilled scallops with sweet chilli sauce and crème fraiche, parmesan baked ricotta with chilli roast tomatoes and peas, and finally, spiced berry and vanilla risotto.
The masterclass was attended by 50 of NZMA’s Level 3 & 5 Cookery students and another 60 were glued to the monitor in NZMA’s training café, Café Fusion, as the event was live- streamed.
Despite his star status, Gordon instantly put the students at ease, as he cooked and chatted about starting out in the industry, and his rapid rise to the top.
Successful entrepreneur
With several restaurants in London and Auckland, a recently launched gourmet donut company, consulting work, TV cooking shows and a string of cook books, Peter Gordon is a busy man.
He designs menus for Air New Zealand, writes for publications all over the world, and somehow still finds time to share his knowledge and expertise with wannabe chefs.
“I created my first recipe book when I was 4, made from cuttings from Women’s Weekly! I became a chef at 18. It is a great career because there are so many things you can do. You might work in a five star restaurant or for a catering company, write a blog or work for a magazine, or use your skills to travel. It is a truly inspiring career,” he said.
And for Pramith and his fellow NZMA students, it was a ‘truly inspiring’ masterclass.
(Material Supplied)
ACG is the Sponsor of the ‘Business Excellence in International Business with India’ category of the Indian Newslink Indian Business Awards 2015.
