‘Food is love’ for MIT’s finalist in international cooking comp_篮球比分,篮球即时比分

Elles Hanepen
Tue, 25 Nov 2025 21:34:35 +0000
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An MIT cookery student has been selected as a finalist in an Australasian mentorship competition with his Māori, Italian fusion entry.

Hohepa Rameka is one of thirty-two apprentice chefs who will compete for a scholarship worth $10,000 as part Fonterra’s Proud To Be A Chef program.

Mr Rameka at MIT’s School of Hospitality on ?tara Campus

The NZ Certificate in Cooking (Level 4) and former Trades Academy student cried when he got the call from the organisers.

“It’s a really big achievement for someone like me,” Mr Rameka says.

“I’m really looking forward to it; I’m starting to think about packing now. I want to get everything sorted.”

“To me, food is love. Food is a big thing in life. We’ve always had our traditional food that has pulled us all together as a big family.”

“I would definitely like to bring in the smoking aspect and cooking underground. We’re famous for our hangis. I remember growing up with the hangi and smoking all sorts of things like mussels, beef and eels. We speak a lot through our food and that’s what I want to bring to the world.”

“And I love Italian food. I would like to open my own restaurant in Italy one day.”

T he Proud To Be A Chef mentors from left: Gareth Whitton, Mark Normoyle and Sarah Todd

The Proud to be a Chef programme recognises, develops and supports apprentice and trainee chefs to become the culinary leaders of tomorrow.

Over four days from 1-4 February 2026 in Melbourne, the apprentice chefs will learn alongside three world- class kitchen mentors.

The apprentices will dine at some of Australia’s best restaurants; take part in classes led by the mentors and visit sites where the produce is sold.

Judges will assess contestants over that time to select three finalists and an overall winner who will be awarded an international scholarship worth over $10,000 to the culinary institute of their choice.

To enter, trainee or apprentice chefs had to send in a written concept dish with an explanation about why they are passionate about cooking.

Helen Butler from Fonterra says with more than two hundred quality entrants, it was a tough field.

“Hohepa submitted a very interesting dish fusing Māori tradition with Italian technique.”

Mr Rameka has a long association with MIT. Hohepa remembers visiting ?tara campus as a young child when his mother was doing her Social Work qualification.

Years later, his sister completed her Nursing degree at MIT and in 2017, Mr Rameka did a Trades Academy course in cooking.

After working in other jobs, Mr Hohepa started his cookery programme at MIT this year.

“I love it. When it’s study break, I want to be here. I’ve got to know a lot of people outside my little bubble. I love the cooking aspect, being a sponge, getting everything I can from it.”

Mr Rameka says his teacher, Senior Lecturer Chef Yu-Jin Han has made a big impact on him.

“She brought something out of me that I didn’t know that I had. She moulded me. It’s because of her that I’m here.”

“Chef Yu-Jin pushed me to enter the competition. I was hesitant, but on my study break I came in and she sat next to me while I wrote my entry. She said: ‘do it’. And I got in. I’m a finalist!”

Craig Lucas, MIT Head of Hospitality, Tourism and Service Industry School, says Mr Rameka is an exceptional student.

“He often turns up an hour early before the lectures and helps the lecturers set up for the class. He sometimes comes in on his day off and helps out the Trades Academy class.”

“This is such a great opportunity for Hohepa and for MIT. He will learn so much, he can put it on his CV and he’ll make some great connections. Who knows what it could lead to.”

Mr Rameka will be one of the chefs at a dinner in Dine Restaurant later this month to commemorate 10 years of Trades Academy at MIT.

The three chef mentors for the programme are Mark Normoyle, Sarah Todd and Gareth Whitton.

Mark Normoyle has been assigned to Mr Rameka and will work with him on his dish over the coming months prior to the competition in February 2026.