An Ocean of Flavours at AUT
Eight renowned chefs from around the Pacific recently came to AUT to exchange skills and knowledge with top New Zealand chefs – and culinary arts students.
The event Ocean of Flavours was held at the University’s School of Hospitality and Tourism and was presented by Pacific Trade Invest New Zealand, the Ministry of Foreign Affairs and Trade and Pacific Cooperation Broadcasting Limited, supported by chef Peter Gordon.
The event showcased culinary excellence, Pacific producers and chefs, and strengthened economic and cultural connections.
“It was fantastic to have so many top-class chefs from Aotearoa and around the Pacific here at AUT at one time,” AUT Senior Lecturer Rob Richardson says.
“Our Pacific students that were involved have had a unique experience that will arm them with knowledge and inspiration as they embark on their culinary careers.”
The event culminated in a five-course public dinner, with each course reflecting a particular Pacific tradition of cuisine and celebrating its rich ingredients, heritage, and flavours.
Ocean of Flavours was filmed by Pasifika TV for broadcast, and the chefs also got to tour farms and producers before returning home.
The eight Pacific chefs were Israel Gapi, Head Chef at Coral Seas Hotels (PNG), Denzel Sumsum, Owner of Valin Kaba (Solomon Islands/Ni Vanuatu), Ashim Singh, Executive Chef at Hilton Fiji Resort (Fiji), Tracey Powell, Hospitality Consultant (Fiji), Alphonse Ishice Kocé, Chef at K2 Gastronomie Locale (Kanak – New Caledonia), Lynda Song, Chef at Hotel Koulnoué Village (New Caledonia), Su’a Aukusitino Suifaatau, Executive Chef, Culinary Educator, Hospitality leader (Samoa), and Soane Fakatava, Head Chef at Seaview Restaurant (Tonga).