The New Zealand Chef, 5e

"The New Zealand Chef continues to provide a solid foundation for trainee chefs, not only covering classical techniques and contemporary style, but with a focus on Aotearoa and Pacifica foods and local produce. This celebration of  Aotearoa's cuisine and the quality content will continue meeting the training needs of the hospitality industry now and into the future."
Julie White, Hospitality NZ 
 

This 5th edition of The New Zealand Chef continues its focus on providing trainee chefs and their teachers with the knowledge and understanding required to succeed in the world of professional cookery.

There are two important new features in this edition. Firstly, subjects that were previously only available in a separate study guide have been incorporated into this text; secondly, the recipes are now separately available as an online resource.

The 5th edition provides in-depth information on classical techniques and contemporary styles for all levels of chef training, meeting the requirements of both the New Zealand Chef Qualifications Authority (NZQA) framework and those of City & Guilds.

Key features

• Clearly presented theory on all methods of cookery as they relate to different foods
• Extensive cross-referencing linking related information and techniques
• Recipe references throughout
• Both Māori and French terms used where relevant
• Standard New Zealand names and descriptions for all foods
• New chapters on food costing and measurements, stock control, nutrition, and menu planning
• Extensive glossary, comprehensive lists of NZQA and City & Guilds unit standards and index included for ease of reference

View Table of Contents

The companion New Zealand Chef Recipe Book, which contains all the recipes previously found in the 4th edition, is available here

“This is a terrific book for all aspiring chefs. Written here in Aotearoa with ingredients and cooking styles appropriate for contemporary NZ kai, this will be a valuable asset to have at hand as you make your way through kitchens here and abroad.” 
Peter Gordon , Homeland

“I recommend The New Zealand Chef. In its 5th edition, The New Zealand Chef reflects culinary learning and theoretical understanding in ways that reflect our unique country and its wonderful produce, people and culture. Straightforward and down to earth, much can be learned from The New Zealand Chef’s recipes and theory.” 
Michael P. Dearth, The Grove, Baduzzi

“The New Zealand Chef theory and recipe books are the ideal companions for all aspiring Kiwi chefs as they progress their professional cookery careers. These texts not only provide support for formal learning but also a wonderful on-going resource. This fifth edition is testament to its enduring quality.”  
Marissa Bidois, CEO The NZ Restaurant Association

“It’s great to have an educational text specific to New Zealand. For trainee chefs in Aotearoa, this is a must-have resource. Such a fantastic book!” 
Ben Bayly , Chef