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."