18 students studying tourism, hospitality, event management and culinary arts at AUT recently travelled to Hong Kong on a cultural exchange programme.
As President of the NZ contingent for the prestigious Bocuse d'Or culinary competition, John Kelleher is gearing up to bring local flavours to the table.
Auckland Council has been working with AUT culinary students to inspire Aucklanders to love their leftovers and reduce food waste.
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.
They surprised 80 mission guests by cooking a four-course meal and waiting on their tables. Singers Tiki Taane and Jordan Luck provided the entertainment.
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.
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.
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.
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.
A long-standing partnership between AUT University and Lifewise is set to boost Auckland’s approach to tackling homelessness. With 85 business and community leaders participating in this year’s Lifewise Big Sleepout on AUT’s city campus over 4-5 July, this is shaping up to be the biggest year yet. But as John McCarthy explains, “AUT does far more than simply host the event; they get right behind it, with the Vice Chancellor Derek McCormack once again leading a team of AUT staff taking part.”
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.
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.
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.
With three days of competition, the New Zealand Culinary Fare represents the most prestigious hospitality competition in this country and one that is believed to be the largest of its sort in the world.
AUT University’s top hospitality students showcased their talents recently for New Zealand’s crème de la crème of restaurateurs, food critics and writers.