A new generation of Māori and Pacific lecturers is taking up residence at Auckland University of Technology (AUT).
The 2018 Early Career Academic Programme offers up to six Māori and Pacific scholars their first, full-time, permanent appointments as research-active lecturers.
Students studying Hospitality, Tourism, Events and Culinary Arts at Auckland University of Technology (AUT) are completing their degrees in a school that is ranked 45th in the world in the QS World University Rankings by Subject.
Auckland Council has been working with AUT culinary students to inspire Aucklanders to love their leftovers and reduce food waste
The New Zealand's national chefs’ team, including AUT lecturer John Kelleher, has won silver and bronze at the Culinary Olympics in Germany.
Tourism New Zealand has recognised AUT Associate Professor Erica Hinckson for her efforts in attracting a world-class academic conference to New Zealand.
Congratulations to Bachelor of International Hospitality Management student Dion Wai who took the top prize in blind wine tastings, theory and practical assessments at the New Zealand Sommelier of the Year Awards held recently at the New Zealand School of Food and Wine in Auckland.
AUT volunteer students and staff teamed up with well-known Kiwis last night to serve the homeless a gourmet dinner at the Auckland City Mission.
Michelin-starred chef and School of Hospitality senior lecturer in culinary arts Alan Brown has produced a new book that takes cooking in a wood-fired oven to the next level.
Culinary arts student Jamin Gibson has taken out top honours in an international culinary competition held in Ho Chi Minh, Viet Nam.
Latin American cuisine, colour and culture came together at the Bachelor of Arts (Culinary Arts)'s “Sabores Latinos” event.
Being named an Officer of the New Zealand Order of Merit (ONZM) for services to performing arts, education and LGBTQI rights took a while to sink in for AUT senior lecturer Lexie Matheson.
Sourcing a rare fish that lives in the Antarctic’s subzero waters is just one of the challenges that New Zealand’s first ever Bocuse d’Or team has taken on in their quest for the ultimate culinary prize.
AUT culinary graduates will be working side-by-side with some of New Zealand’s top chefs this weekend to help raise money for Fiji in the wake of Cyclone Winston.
Research to create sustainable livelihoods for our Pacific neighbours: this is the key goal for AUT Professor of Tourism Simon Milne.
New Zealand’s national tourism strategy needs to focus more on the role of local communities in engaging and interacting with tourists, says AUT University’s tourism and sustainability professor Simon Milne.
Joining a group of scientists, academics and educators and 12 outstanding young New Zealanders on the recent 13-day Young Blake Expedition to the subantarctic islands was a ‘huge privilege’ says AUT Professor of Marine Tourism Mark Orams.
Tourism researchers exploring the recreation and tourism potential of the Manukau Harbour want to hear from as many locals and visitors as possible about the way they use the harbour.
20 young women, participants in the 2014 Prime Minister’s Youth Programme, took part in a ‘market to table’ experience hosted at AUT’s Four Seasons restaurant this week.
Many Rugby World Cup 2011 volunteers delivered on their intentions to do more volunteer work after an outstanding experience with the event, a longitudinal study has found.
Imagining a hotel that guests can customise has taken a team of AUT hospitality students into the final round of an international hotel design competition, to be held in Singapore later this month.
Making and eating extravagant ice cream creations to mark the end of a university paper sounds unlikely, but first-year students in AUT’s Certificate and Diploma of Pâtisserie did just that recently.
The New Zealand Chef, a textbook co-authored by AUT senior lecturer Lindsay Neill, has been recognised with the chief judge’s special award at the 2013 Culinary Quill Awards.
Once again, AUT University has come back from the National Culinary Fare triumphant, with a stack of medals to display.
Students and graduates from AUT’s School of Hospitality and Tourism programmes, Diploma in Culinary Arts (DCA), Diploma in Patisserie (DipPat) and Bachelor of International Hospitality Management (BIHM), competed in a range of classes at the national event, with plenty of gold, silver and bronze medals being awarded.
AUT’s Arno Sturny has been named New Zealand’s Culinarian of the Year by the New Zealand Chef’s Association.
The senior lecturer in patisserie had no idea the win was coming when it was announced at the association’s annual conference in Christchurch at the end of July.
As New Zealand’s economy continues to strengthen, so too does the hospitality industry, says AUT senior lecturer Lindsay Neill, one of the authors of New Zealand’s third annual Hospitality Report, released this week.
Tea was the name of the game, and the taste of it, when an AUT University senior lecturer and student went to Sri Lanka this month.
Senior lecturer in Culinary Arts John Kelleher and Bachelor of International Hospitality Management student Nicole Gomes spent a week in Sri Lanka with Dilmah Tea, after finishing the runners up in the 2012 Dilmah High Tea Challenge New Zealand.
For the first time a New Zealander has won the Medal for Excellence in Culinary Arts from City and Guilds London, and that New Zealander is from AUT.
Senior lecturer Alan Brown from the AUT School of Hospitality and Tourism won the medal earlier this year after being nominated by colleagues.
AUT University student Jonny Bell is Proud to be a Chef, in more ways than one, and in one month's time he will prove it again.
Bell, who is studying a Diploma in Culinary Arts in AUT’s School of Hospitality and Tourism, won the opportunity to cook in Melbourne in February this year, thanks to his delicious dish in the Fonterra Proud to be a Chef competition.
It was lights, camera, pastry at AUT University’s Piko Restaurant late last year as patisserie students showed off their skills in their end-of-year and ice cream showcase.
Three stressful hours and a box of 55 ingredients has seen an AUT University student take out a national cooking competition.
The copious cups of tea have paid off for the AUT team in the Dilmah High Tea Challenge this week.
AUT University went Pink for the first ever AUT Pink Ribbon Breakfast.
AUT University is getting behind the colour pink this month and is hosting a Pink Ribbon Breakfast in Four Seasons Restaurant to support the New Zealand Breast Cancer Foundation (NZBCF).
Suzanne Bliss, the AUT University food safety coordinator, says keeping food hygienic and safe to eat is not difficult, as long as people are aware of the risks and know how to keep food safe over summer.
As we move into the summer months, our interaction with the sea and coasts will become an even more central part of our lives so it is worthwhile to reflect on the importance of our seas as part of our nation and culture according to an AUT professor.
Matariki, Easter and St Patrick’s Day were just a few of the well thought-out themes at the annual showcase for first year pâtisserie students.
Scampi tortelloni and hard-work has seen an AUT trainee chef make the top four in the annual Fonterra Foodservices Proud to be a Chef competition.
Anyone who was out and about in Auckland city over the weekend will have noticed the sights, sounds, tastes and energy of India at the annual Diwali (Festival of Lights) at Aotea Square.
Research co-authored by AUT University’s head of hospitality Dr Jill Poulston suggests holiday-makers, especially women, should think twice about their safety when boarding a cruise ship.
AUT’s Training Team of the Year has taken out gold for the third consecutive year at the recent National Culinary Fare.
Robert Oliver, chef at large and NZTRI member has scooped the award for best cook book in the world at the Gourmand World Cook Book Awards.
Macaroons, mousse, meringues and more were on show at the highly anticipated showcases for first and second year pâtisserie students.
An AUT student was recently awarded the coveted prize of one of the best trainee chefs in New Zealand.The title of Fonterra Foodservices Proud to be a Chef 2010 was bestowed on Teresa Joe, a first year Culinary Arts student at AUT University, and one other student, Elliott Pinn.
AUT's event production students recently rolled up their sleeves to help out Oxfam New Zealand raise awareness of climate change in the Pacific- free of charge and with global results.
It’s about more than just access, it’s about making people with disabilities feel welcome and ensuring they feel valued when they visit New Zealand.
AUT University’s top hospitality students showcased their talents recently for New Zealand’s crème de la crème of restaurateurs, food critics and writers.
Five AUT culinary arts students rolled up their sleeves and prepared their best summer pear recipes for a panel of judges in the AUT University/USA Pears cook off.
The former head chef at The Ritz in London visits NZ and AUT to share his experiences of dealing with addiction in the hospitality industry.
Englishman Michael Quinn went from head chef at The Ritz in London and cooking for the queen to living under a bridge and an alcoholic.
Even for a master chef himself, Ray McVinnie says judging the hit series on TV ONE was still an opportunity for him to learn.
Pasifika food, music, singing and dancing all played a part in the AUT University-hosted launch of Robert Oliver’s new book.
Busy student chefs have been mixing, baking, icing and decorating their way towards showcasing their end of year talents.
First year Diploma and Certificate Patisserie students in AUT’s School of Hospitality and Tourism showcased their baked offerings in a ‘Mad Hatters Tea Party’ display for friends, family and AUT staff earlier this month.
The search is on to find New Zealand's first MasterChef and AUT’s own Ray McVinnie will be on our television screens every week helping to find the country’s premier chef.
Professor Mark Orams joins AUT as Associate Director of the New Zealand Tourism Research Institute (NZTRI) and will also be a member of staff in the School of Hospitality and Tourism.