Papanui High School Dinner Party Course
Papanui High School is offering a "Create the Ultimate Dinner Party Course" where you will get to spend a day with Mark McCracken the executive chef of Comber Cuisine learning how to prepare and cook a dinner party for six people as well as some new ticks to help with your Christmas entertaining. Take home what you make, get changed and serve a stress free gourmet dinner for your guests. Fee includes ingredients all you need is to have a love of cooking and come along prepared for a fun day and bring containers to take your courses home in. There will be breaks for morning tea, lunch etc tea, coffee, milk and sugar will be provided but students will need to bring their own food for lunch for snacks.
TUTOR Mark McCracken
VENUE Papanui High School
TIME Saturday 9.00 am - 5.00 pm
START DATE 24 November
COURSE NUMBER 602/4
COURSE FEE $215
COURSE LENGTH 1 day (8 hours)
REQUIREMENTS Students will need to bring pantry staples, apron, tea towel, small amount of dishwashing liquid, discloth and containers to take their food home in. All other ingredients are provided.
ADDITIONAL COSTS Cost of pantry staples
To enrol please email Barbara Roper rpb@papanui.school.nz or telephone our office on 033520701.
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Kalle
"Sports and travelling run in the family, and that's kind of what's led me to come to New Zealand."
"I grew up in a small town in Finland. My dad was involved with sports all his life, he was a shot putter, discus thrower, powerlifter, we traveled quite a bit when I was a kid. He never mentioned much of the rugby days. He just said he broke both of his shin bones playing rugby, so he said, ‘never play the sport, It's crazy.’
I started playing when I was 18. I played my first cap for the Finnish national team in 2014, we won the Finnish championship with my club. Rugby is not a big thing in Finland.
I moved here to play rugby in 2017. The club that wanted me to come over was Methven Rugby Club. They got me here and they were like, ‘what do you do for work? I’d just finished chef school in Finland. ‘We'll get you a job at Mount Hutt as a chef, you can do that while you play rugby with us.’ I said, ‘Perfect. Yeah, I'm in’.
I've always loved food. My mum was an amazing cook, and still is. When I was studying tourism I worked in some hotels in Finland, and I saw how the chef's worked. I just loved the kitchen vibe and I was like, Yeah, that’d be something I'd love to do.
I've had more of a culinary journey In New Zealand than in Finland. I started at Mount Hutt, after that I worked at The Dubliner in Methven. I worked as a senior pizza chef at Sal’s for maybe six months then worked as chef de partie at Cellar Door. At Eliza's Manor, I worked myself up to a junior sous chef. Then the opportunity came to work my first head chef job at Moon Under Water.
We're privileged to have a busy atmosphere, we can try new things and get a bit creative. There are no TV’s, just come here with your family or with your mates, play board games, to socialise.
I really want to drive the local food and ingredients through the menu. We don't mind spending more for quality ingredients as long as it's supporting New Zealand businesses. We just love to use local. And it's pub food, but I feel like it's elevated.
I play club rugby here for the Christchurch Football Club, the oldest club in New Zealand and I still play regularly for the Finnish national team, whenever they can fly me over to play."
- Kalle
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