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The CADT was formed by Glenn Fulcher, Regional Manager Pacific, City & Guilds; Pip Duncan, Food Consultant, and Cherie Freeman, former Dean of Consumer Services, Manukau Institute of Technology. 

Glenn has worked with tertiary students as both a lecturer and with overarching qualification management for 17 years. "I became part of the CADT because getting into the hospitality industry can be a tough road; these competitions give students a real leg-up at a vital point in their education, when they are making choices that will affect their whole futures. Team competitions ensure the competitors are exposed to a high level of dish design, industry pressure and team work, all of which they will need to master in order to survive a career as a chef.

"We created the Trust to enable different business to support the growth of the hospitality industry through engaging the next generations of superstars in competitions. Over the years I have seen some amazing talent compete and as a result, apply for positions in kitchens where their competition experience has helped gain employment."

Pip Duncan is a food, nutrition and food safety consultant at Food Advisory Services, specialising in food service and hospitality. She is the originating author of The Culinary Arts Guidelines, a publication designed to help competitors entering culinary competitions, and is the author of several cookbooks, as well as books on professional food service, nutrition and food safety.

Pip is the Education & Marketing Manager for  vegetables.co.nz, an organisation which promotes fresh New Zealand-grown vegetables, and is a long-standing campaigner for encouraging Kiwis to eat healthily, and to add more vegetables into their diet on a daily basis.

"I became a Trustee of the CADT because I believe New Zealand has a lot of culinary talent, and I want to do everything I can to encourage and support Kiwis who want to learn more about the hospitality and food service profession," says Pip. "Learning about the industry, meeting and hearing from the cream of our culinarians, and seeing how the industry works first-hand through competitions is a fantastic way for people to learn more about this fulfilling career. Competitions like the NSSCC are also great fun, which I believe is the best way to learn about anything."  

In late 2018 two new trustees joined CADT: Mark Wylie and Jacqueline Ikiua

Mark is a NZ Army trained and qualified chef. Following graduation from the military Regular Force Cadet School Mark commenced his chef training with various army postings before completing his qualifications at the Auckland University of Technology. 

Mark has had a varied and interesting career working in reputable kitchens across both New Zealand and internationally. This has included appointments at the world-renowned Gleneagles Hotel in Scotland, Sheraton Resorts Fiji Islands, Westin Mission Hills Resort – Palm Springs USA and W Hotel Atlanta USA. Upon his return to New Zealand in Mark was appointed as the Director of Kitchens for SKYCITY Auckland overseeing a team of 250 chefs and 26 kitchens. He is currently the National Account Sales Manager for Southern Hospitality Limited.

Mark is a level 5 qualified judge and has extensive competition experience, both as a coach and competitor. This has included captaining the NZ junior culinary Olympics team, receiving the Academy of France award of excellence and winner of multiple New Zealand Restaurant of the Year titles.  Mark has been the Chief Judge for the National Secondary Schools Culinary Challenge since 2014.

Mark has a shared passion for the development of the culinary arts within New Zealand. This extends to a strong focus on nutrition and well-being that aligns with the trust. He is actively involved in several community initiatives and endeavours that support this.   

Jacqueline Ikiua over the past five years has supported and been employed by the hospitality industry. Jacqueline started her journey many moons ago working weddings/events, front and back of house at Cornwall Park Garden Restaurant and other establishments. 

In 2014 her passion for the hospitality industry emerged again as the National Events and Sponsorship Manager for the Restaurant Association and became the Brand Marketing and Sponsorship Manager for Bidfood. She is now Creative Director for Origin to Table - Marketing and PR.

Jacqueline is a committee member for the Lewisham Foundation (celebrating excellence in the Auckland Hospitality industry) and other initiatives for the community. With a Bachelor of Arts - Communication degree and love for hospo, she hopes to highlight the many initiatives of the trust and inspire students to pursue hospitality as an amazing career option. 


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