More on Wine, Foodography and Winter Classes
For the last few weeks I have been travelling around NZ running a series of Wine Tasting Competitions for the NZ Sommeliers and Wine Professionals for which I am chair. It's been fun putting together a selection of 40 classic wines and preparing sets of questions to test our teams of winelovers.
We have used Kahoot! which has been enormously successful as a electronic quiz platform in these Covid times. It adds the results instantly and takes away the risk of calculation errors plus the backend provides detailed analytics on who got the answers to how many seconds it took to answer correctly. We know that of the 24 teams the highest scores were 75% correct with over 8 teams achieved above 68% correct. I can see we will use this platform for sometime!
It seems that interest in wines and spirits programmes is also bounding upwards and we have had record enrolments for all our wine classes including WSET Wine and Spirit Education Trust from UK.
This week I had the results of the latest WSET Level 2 Certificate in Wine and with a class of 20 students, 60% gained distinction, a pass of over 85%. Exciting.
Our NZQA Certificate in NZ Wine Micro-Credential is also going for strength to strength and we are about to start offering Corporate & Team Building wine options so that you can get together a group of 8 people and we will run a private programme.
New Zealand wines are much more diverse that most people imagine and it's a great thrill to be able to share lesser-known wineries and underrated regions with our participants as they taste through the wine selection. For more information, email admin@foodandwine.co.nz.
Coming up we have the Winter Forage with Riki Bennett which provides an opportunity to explore our native flora along with innovation around urban hāngi kai-cookery techniques. The FOODOGRAPHY Dinner is back and this year our theme is a Midwinter Christmas Dinner. Both events are part of Auckland's Elemental Festival.
On Sunday 1st August, we host the NZ Sommelier of the Year Awards along with wine tasting events and a Gastronomic Dinner prepared by Chef Finn and our students.
Ngā mihi,
Celia Hay
🌉🛶 Early Birds Might Crack This One First… or Not? 🥚🧠
A person is crossing a bridge and sees a boat full of people, yet there isn't a single person on board.
How is this possible?
(Susan from Massey kindly provided this head-scratcher ... thanks, Susan!)
Do you think you know the answer? Simply 'Like' this post if you know the answer and the big reveal will be posted in the comments at 2pm on the day!
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🪱🐦 When are you the most productive? 🌙🦉
The Post has been diving into our daily habits, and research suggests being an early bird or a night owl isn’t just a choice—it’s biology! We all have that specific time when our brains finally "click" into gear.
This raises a big question for the modern workplace. To get the best out of everyone, should employers accommodate our natural body clocks? This idea is at the heart of the four-day work week and flexible scheduling movements.
We want to hear from you:
1. When does your brain "click" into gear?
2. Would a flexible (or shortened) schedule change the way you work?
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