Cornell Education Group sweeps awards in Auckland Regional Culinary competitions 2018
The Professional Business & Restaurant School (PBRS) which is part of Cornell Institute of Business & Technology (CIBT) has swept awards in all but one category in the recently held Auckland Regional Culinary competitions 2018.
The competition, which takes pride of being one of the important events in Auckland’s culinary calendar, especially for the students and aspiring chefs in the food industry was held on Friday and Saturday, June 23.
Two students of Indian-origin participated and excelled in PBRS’ pursuit of excellence in these awards.
Speaking to the Indian Weekender, Jayaraj Arul Sami, International Marketing Manager of the PBRS said, “This is a moment of great pride for our students, tutors and the school.
“A significant amount of hard work and efforts goes behind in producing a quality chef, and our tutors continuously strive to raise expectations from their students.
“It gives great satisfaction when our students excel in such competitions as it brings an acknowledgement that goes in shaping quality chefs.
“It is icing on the cake to know that two students who were of Indian origin out of our pool of talented multi-ethnic team.
The Indian-origin students who contributed to PBRS’s overall domination in the culinary event participated in fruit flan, and live venison categories.
Sajith Sam, originally a native of Kerala from India and studying International Diploma in Food Preparation and cookery supervision (advanced) (Level 5) in Cornell Institute of Business and Technology, Auckland was class winner in fruit flan category.
Speaking to the Indian Weekender, Mr Sam said, “I have always been passionate about international cuisines. In fact, my decision to get into hospitality industry is driven by my passion towards international cuisines.”
Vasu Bhardwaj, on the other hand, was a reluctant starter as a chef, by his own admissions.
Regardless of their different start into the hospitality career, both are on similar journeys with deep desire of excelling in their crafts and giving their best in every possible opportunity.
The Auckland Regional Culinary competitions 2018 was one such opportunity where both wanted to excel and deliver their best.
Mr Bhardwaj won silver medal in the live-venison category.
In total, there were thirteen different categories, of which PBRS excelled in twelve by being class winners, and ending with a collective haul of 13 Gold and 23 Silvers.
“We have world-class tutors who are willing to push their boundaries and demand excellence from their students which brings results like this,” Mr Sami said.
“The PBRS School is the winner of Training Excellence Award at New Zealand Culinary Fair 2014, 2016 & 2017
“The whole of the PBRS team, both kitchen and front of the house, is training even harder this last year to win the Excellence award again this year,” Mr Sami added.
The Professional Business & Restaurant School (PBRS) which is part of Cornell Institute of Business & Technology (CIBT) has swept awards in all but one category in the recently held Auckland Regional Culinary competitions 2018.
The competition, which takes pride of being one of the important events...
The Professional Business & Restaurant School (PBRS) which is part of Cornell Institute of Business & Technology (CIBT) has swept awards in all but one category in the recently held Auckland Regional Culinary competitions 2018.
The competition, which takes pride of being one of the important events in Auckland’s culinary calendar, especially for the students and aspiring chefs in the food industry was held on Friday and Saturday, June 23.
Two students of Indian-origin participated and excelled in PBRS’ pursuit of excellence in these awards.
Speaking to the Indian Weekender, Jayaraj Arul Sami, International Marketing Manager of the PBRS said, “This is a moment of great pride for our students, tutors and the school.
“A significant amount of hard work and efforts goes behind in producing a quality chef, and our tutors continuously strive to raise expectations from their students.
“It gives great satisfaction when our students excel in such competitions as it brings an acknowledgement that goes in shaping quality chefs.
“It is icing on the cake to know that two students who were of Indian origin out of our pool of talented multi-ethnic team.
The Indian-origin students who contributed to PBRS’s overall domination in the culinary event participated in fruit flan, and live venison categories.
Sajith Sam, originally a native of Kerala from India and studying International Diploma in Food Preparation and cookery supervision (advanced) (Level 5) in Cornell Institute of Business and Technology, Auckland was class winner in fruit flan category.
Speaking to the Indian Weekender, Mr Sam said, “I have always been passionate about international cuisines. In fact, my decision to get into hospitality industry is driven by my passion towards international cuisines.”
Vasu Bhardwaj, on the other hand, was a reluctant starter as a chef, by his own admissions.
Regardless of their different start into the hospitality career, both are on similar journeys with deep desire of excelling in their crafts and giving their best in every possible opportunity.
The Auckland Regional Culinary competitions 2018 was one such opportunity where both wanted to excel and deliver their best.
Mr Bhardwaj won silver medal in the live-venison category.
In total, there were thirteen different categories, of which PBRS excelled in twelve by being class winners, and ending with a collective haul of 13 Gold and 23 Silvers.
“We have world-class tutors who are willing to push their boundaries and demand excellence from their students which brings results like this,” Mr Sami said.
“The PBRS School is the winner of Training Excellence Award at New Zealand Culinary Fair 2014, 2016 & 2017
“The whole of the PBRS team, both kitchen and front of the house, is training even harder this last year to win the Excellence award again this year,” Mr Sami added.
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