Anton Mosimann visits AHCTS

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Anotn Mosimann at AHCTS

Swiss chef Anton Mosimann watches Auckland Hotel and Chef Training School cookery student Yuki Ito while she practices for NZChef hospitality competitions. From left, Graham Hawkes NZChef’s national president, Anton Mosimann, Paul Anderson AHCTS general manager, Yuki Ito.

When an international culinary legend spent a morning with trainee chefs the atmosphere in the kitchens was one of reverence, respect and intrigue.
Michelin star Swiss chef, Anton Mosimann visited Auckland Hotel and Chefs Training School (AHCTS) in Grafton, to see the students in action and share insights of his lifelong cookery career.
The aspiring chefs were in awe of Mosimann, who encouraged them to be determined, work hard, love what they are doing and to follow their belief when considering something new.
During his career, Mosimann broke away from traditional restaurant dishes and developed his culinary style, cuisine naturelle, emphasising natural ingredients and avoiding additions of fat and sugar.
“Because of the media young people in Europe want to go forward in the culinary profession,” says Mosimann.
“It’s challenging work but being a chef is a wonderful opportunity to bring pleasure to other people and see happy faces because of your food and effort.”
He says in Europe and England it is increasingly difficult to find chefs – much the same as the staff shortages in New Zealand’s hospitality sector.
“When I left Dorchester Hotel in London there were 400 people on the waiting list to work in the kitchen but now, very few respected restaurants have a waiting list for staff.”

AHCTS was fortunate to be selected as a cookery college to host Mosimann before he spent an afternoon sailing on Waitemata Harbour.

Mosimann was in Auckland as a guest judge at NZChef Association 2018 Hospitality Championships.

Eight AHCTS students competed at the championships at Logan Campbell Centre on Monday August 13, winning one gold, four silver and three bronze medals.

Anjamo Nieuwland won the seafood soup division and Promise Sein won the dessert category, taking home a gold and silver medal, respectively.
The trainees had one hour to prepare their dishes under the watchful eyes of judges and they oozed calm confidence.

AHCTS general manager Paul Anderson says, “We are very proud of our students’ accomplishments and hosting Anton was extremely motivational for everyone.”