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.
Fleur Jasmine Rey-Saldua
Known as Jasmine, our recruitment and enrolment manager is a professor in business and public administration.
Jasmine previously worked as a lecturer at the International College of Auckland and marketing co-ordinator at AGI Education.
Originally from the Philippines, Jasmine and her husband moved to New Zealand in 2015.
She loves living in Auckland where the people are friendly, the environment is pristine and believe it or not, the traffic is much better than in the Philippines.
Although not from a hospitality background, Jasmine is a keen cook and a big fan of Gordon Ramsey.
With her extensive international marketing background, Jasmine’s primary objectives are to increase AHCTS’s presence in the international market and expand the Level 2 programme.
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.
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.
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 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.
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.
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.