Teenagers Get Ready to Cook up a Storm

New Zealand teenagers will be transforming typical, run-of the-mill burgers into healthy, gourmet masterpieces to impress culinary judges in the annual Secondary School Burger competition.

Encouraging teenagers to develop creative cooking skills is one of the aims of the competition, run by Beef + Lamb New Zealand.

The competition requires students to take a base product of beef or lamb and turn it into an appetising burger, taking into account nutritional value, appearance and flavour harmonies.

“The competition is now in its ninth year and the thought, skill and preparation shown by the young competitors every year is always impressive”, says Lisa Moloney from Beef + Lamb New Zealand.

Eight regional competitions will be held around the country over the next three weeks, with more than 100 students entering nationwide.

Competitors are given one hour to cook their gourmet burger from scratch.  Chef tutors from local Polytechs judge the students on their preparation and working methods during the hour then score the final product on degree of cooking, dish composition and flavour.

The regional winners in both the junior and senior section will go on to compete in the national final in Auckland in September, with prizes of $750 for the senior winner and $500 for the junior, with $1,000 going to each winning school.

Please contact Lisa Moloney at Beef + Lamb New Zealand, telephone 09-489-7119 or email lisa@beeflambnz.co.nz for more information.

We would be delighted if you would like to attend one of the regional finals being held in your area.

Regional Final Dates and Venues:
Otago Polytech, Dunedin – Friday 8th June, 12.30pm to 4pm
CPIT, Christchurch – Monday 11th June, 11.30am – 3pm
NorthTec, Whangarei – Thursday 14th June, 11am to 1pm
Wintec, Hamilton – Saturday 16 June, 10.30am to 2.30pm
EIT, Taradale, Hawkes Bay – Tuesday 19th June, 10am to 12noon
UCOL, Wanganui – Friday 22nd June, 10am to 1pm
Weltec, Wellington – Friday 22nd June, 10am to 2pm
MIT, Otara, Auckland  - Wednesday 27th June, 9am to 3pm