Paul’s involvement in the Industry started at an early age with a Chefing father that helped develop a passion that is still a major part of his life today.
Paul went straight from school into a Chef apprenticeship working in some of Auckland’s leading restaurants, in all sectors of the hospitality industry, “my goal was to work with the best to develop my knowledge and skills”.
Spending most of his career in A la carte restaurants working in senior positions and as an owner operator, Paul found sharing his knowledge and developing staff skills a rewarding undertaking. When the opportunity to work in a training school presented, the path into hospitality education was a welcome new direction.
Starting as a Chef tutor with 10 students in the first cookery intake in1986, Paul has seen great success which he attributes to students desire to take on new challenges to expand their skills and take the opportunity to study a profession in which they have an interest. The school now boasts 400 students each year which he contributes to exceptional dedication and enthusiasm of his staff, as well as a willingness to learn and to cultivate existing skills from AHCTS‘s students.
Paul has competed in several Culinary Competitions and been awarded with Gold and 1st prize trips to Australia and Asia and in turn Paul is very proactive in involving students in culinary competitions.
One of Paul’s philosophies is just as anything else in life, you will get back what you put in. Those who have immersed themselves at the Auckland Hotel & Chefs Training School have gone on to have many rewarding careers in the hospitality industry.
Kevin has over twenty five years experience in Restaurant service, having worked in Australia and the United Kingdom, before returning to New Zealand in 1988, where he worked at Harbourside Seafood Bar & Grill for ten years before joining the Team at the Chefs school.
Kevin has been employed at Auckland & Hotel Chefs Training School since August 1999 as a Food & Beverage Tutor, teaching the Level 2 cookery programme Food & Beverage core units.
In 2005 Kevin was promoted to Head Tutor, which involves ensuring all staff members complete their Certificate of Tertiary Teaching training, and mentoring new tutoring staff.
Kevin holds National Certificate in Hospitality Level 4 from HSI, Assessor’s Certificate 4098 from HSI and his Certificate in Tertiary Teaching from AUT, Adult Literacy Education Certificate from NZQA and a Graduate Diploma in Tertiary Teaching.
In 2008 Kevin was promoted to Programme Manager, responsible for moderating staff performance in the class room, and redesigning our assessment material for HSI approval.
David began his career in 1993 and studied at Auckland Hotel & Chefs Training School. Attaining his qualifications he then worked on corporate boat charters around Auckland and began his own catering business. In 2000 David was the overall winner for the South Islands Monteith’s wild food competition.
In 2001 he worked the restaurant scene in Sydney, managing Middle Eastern style restaurants. David’s qualifications include; City and Guilds: 706/1- 706/2, Hygiene certificates,167-168 and an assessors certificate (4098) from HSI. David has completed a Diploma in Adult Learning and Teaching at AUT.
David is proud to have trained at A.H.C.T.S and is pleased to have the opportunity to pass on his enthusiasm and skills to future hospitality students. David made the move into Recruitment and has great industry knowledge and contacts as to assist students with getting into work.
Quality Assurance and Development Manager
I qualified as a chef in the mid 70’s and became an industry trainer with the armed services and the Hotel Industry Training Board soon after.
I have worked in the hotel sector and operated my own contracting company providing specialised training in England, Thailand and Vietnam in the areas of industry based training, diploma culinary topics and developing facilities and training programmes for vocational schools. Being a chef has enabled me accomplish my lifetime objective of travelling to many foreign lands and, more recently, to lead a UN project for 2 years in Vietnam.
Charmaine has worked in the Administration Dept of the Auckland Hotel & Chefs Training School since December 2004.
Previously, Charmaine had 36 years of Data entry and Office experience, of which 25 years were spent within the Banking industry. When the opportunity came up to come to AHCTS Charmaine thought it would be a nice change to work within the hospitality industry and has found the experience to be very interesting and rewarding.
Charmaine is responsible for the verification of study for student loans and allowances with Studylink, the setting up of each course in our Student Mangagement system, processing all student enrolments and to ensure that all students academic results are accurately reported to NZQA, with the followup of their NZQA certificates.
Sam began his career as a chef in 1997, his industry experience encompasses; 5 star hotels, high-end restaurants, cafes and corporate catering. Sam’s most recent industry experience was as Head Chef at GPK in Ponsonby (2004-2008).
Sam joined the Auckland Hotel & Chefs Training School in April 2008 as a Chef Tutor; In 2010 he was promoted to Head Tutor. Sam’s responsibilities include; cookery levels three and four tutoring, programme development, staff mentoring and in-house training and systems management.
Sam’s qualifications include; Professional Cookery (75/3) Basic Cookery (75/1, 75/2) Supervisory Food Safety (167,168,169), Assessors Certificate (4098) and a Certificate in Tertiary Teaching from AUT. Sam achieved his Graduate Diploma in tertiary teaching at A.U.T in 2011.
Paul began his career as a Chef in 1964, specialising in pastry. He completed a three year apprenticeship in Switzerland before embarking on an extended overseas working holiday. Paul worked in South Africa, Canada and New Zealand before returning to Switzerland to complete his Hospitality Management Certificate. He then owned and operated his own restaurant in Switzerland for 3 years.
Paul returned to New Zealand in 1985, and worked at Air New Zealand flight catering for 10 years, he then joined the team at Auckland Hotel & Chefs Training School in 1998 as a Chef Tutor, teaching the level 3 & 4 cookery programmes. Paul has completed his advanced Certificate in Adult Teaching. He brings a wealth of local and international experience to his teaching, he is passionate about his profession, and is popular with fellow staff and students.
Alex is originally from Dijon, in France and grew up in Provence. Alex has worked in the industry over 20 years in Europe, Australia and since 2001 in New Zealand where he has become a citizen.
Alex’s experience includes: Michelin starred restaurants, Five Star Hotels, Super Yachts in Europe and exclusive private catering. He has an excellent grasp of haute cuisine and constantly works to expand his knowledge and skills. Whilst in New Zealand Alex as Head Chef has been awarded Best Café 2007/2008/2009 from Metro Magazine.
Alex joined the AHCTS in March 2010 as a Chef Tutor and was responsible for presenting the level 3 cookery units. He is now teaching the new Level 4 Cookery London City & Guilds Diploma in Food Preparation & Cooking.
Alex’s enthusiasm and passion for the food industry enable him to be an inspirational teacher.
Alex has completed his certificate in Adult Learning and Teaching at AUT, Assessors Certificate 4098, Food Hygiene 168 and a national Certificate in Adult Literacy from NZQA.
I first started cooking while starting my training in Industrial design; I was working part-time as a kitchen hand in a restaurant called the Cotton club on Ponsonby road.
It was at this restaurant that I first discovered my love for cooking and when my boss encouraged me cook in the kitchen I decided it was worth taking the time to look into this further.
So in 1992 at Christchurch Polytechnic I completed my cooking paper qualifications and began my career as a Chef.
Throughout my career I have worked in establishments ranging from small a la carte fine dining restaurants to large contract caterers operating out of various venues.
I am motivated by producing the best that I can and achieving set goals.
When discussing the attributes of a successful Chef I believe in a sound knowledge of the basic skill requirements. New trends will always be there, and are needed, but following traditional techniques and processes to produce quality food is required.
I describe my cooking style as Fusion. I was trained in French classical techniques but over the years I have embraced influences from Spanish, Asian, Middle Eastern and Pacific Rim Cuisines.
I started my career as an apprenticeship in 1996 with Sheraton Group of Hotels & Resorts in Fiji, where I worked at various outlets of the hotels for 5 years from the Fine Dining, Steak House Grill Restaurant, Cold larder and Production kitchen, which gave me invaluable training and a great opportunity to develop my knowledge and skills where I graduated with my chefs qualification.
In 2002, I moved to Auckland and worked for Skycity later taking up a role at LSG SkyChefs Airline catering for 10 years and also been with Villa Maria, New Zealand Farmers Group overlooking all corporate catering and Barworks where I worked for 2 years in a senior role.
With a wealth of experience in this hospitality industry it gives me an opportunity to pass my skills and knowledge to the up coming Chefs.
I started my modest chef career in India. I moved to New Zealand in 2009 to further my career and to explore the beautiful New Zealand. I joined AHCTS in 2011 to pursue National Certificate in Cookery. After finishing my course I went on to work with talented young chefs in the high end restaurants at Auckland.
My latest outing was with Auckland Fish Market, Sanford Fisheries managing restaurant, cafe and Sushi department. I have returned to AHCTS to teach Level 2 programme, I wish to share my experience with the school and its students who have helped me achieved a lot in my career.
Upon graduating from West Thames College in 1996 with a Diploma in Hotel Catering Operations, having catered for such prestigious events such as The Cheslea flower show, Goodwood races and Royal ascot. I Even had the pleasure to serve the Late great football Legend Sir Bobby Charlton. I started working as a commis chef in numerous classical French restaurants and bistro’s throughout the capital, working my way up to senior level status within 2 years and continuing to do so for the next 4 years.
Before taking up a position with Her Majesty’s prison service in 2002, I went on to develop and standardize the recipes for the establishment, I would also train and develop skills of detainees and staff to a Level 3 National Vocational standard Qualification for 10 years. I took up a positon as a larder chef in Jan 2013 with The Tasting Shed in Kumeu before moving on to work for the Famed Riverhead Tavern in the Feb 2013 as a senior Chef de-partie and lead functions chef.
In Jan 2014 I took up the Head chefs position with The Falls restaurant of Henderson and would hold this position until Aug 2016, In my time there I was Awarded the Lamb and Beef Excellence Award for 2014/15 & 16.After more than 20 years in the industry I decided it was time to further pass on my wealth of experience and knowledge to the next generation.
Chef Tutor Level 5
Craig Scholten is locally born and studied at Auckland Hotel & Chefs training School 23 years ago under mentor Paul Anderson CEO.
Craig Scholten always wanted to return to Auckland Hotel & Chefs training School to pass on the knowledge, love & passion from the food industry and now teaches level 5 programme.
During his cooking career Craig has successfully worked in fine dining restaurants in New Zealand winning several awards such as Restaurant of the year & Top ten restaurants in New Zealand and Australia.
Then travelling abroad to develop his career to achieving Executive Chef in several international 6 star -5 star hotel chains Starwood No.1 Westin Hotel-Sheraton, W Hotel ,Novotel & Mercury Accor Hotels new Zealand & Whitsunday Day Dream island, Hayman Island, Hamilton Island 5 star resorts.
Currently Craig is also the Executive Chef at Whistle Group hospitality over seeing 5 outlets and catering from 100 to 3000 people.
I am a very experienced and passionate chef with a great eye for detail who has worked in some of the top end of restaurants and caterers in New Zealand and France over the years. In 1988 was at Killiarney Street Brasserie as sous chef which was one of the busiest restaurants at this time in Auckland and later moving to London in 1995 as Senior Sous for The Admirable Chrichton Catering Co and then to France as Owner/operator at Desperados Cantina. I love to teach and pass on everything I know to students who choose this Career.