Three finalists competing to wear Young Ambassador Chef crown

This article first appeared in The Sunday Star Times, 28 March 2021

Competition is heating up between New Zealand’s best emerging chefs, with three finalists battling to be crowned the inaugural Beef + Lamb Young Ambassador Chef.

Ashley Knudsen from No.7 Balmac in Dunedin, Lyall Minhinnick from Fleurs Place in Moeraki, and Sam Heaven from The Park Hyatt Hotel in Auckland, beat out 16 other young hopefuls to be named as the finalists.

“This is my first time competing, so it’s been a bit of a whirlwind, but it’s an honour to be a part of this,” said Knudsen, 22.

“To be in the top three is awesome. It’s been amazing. I love cooking meat, and I’d love to learn more.

“I couldn’t believe it when they called me to congratulate me. I was a bit shell-shocked. It’s an awesome achievement for myself.”

Ashley Knudsen from No.7 Balmac in Dunedin.

All three bring their own distinctive cooking styles to the table.

Knudsen and Minhinnick were both inspired to learn how to cook by their respective grandparents and family, while Heaven, 23, is breaking tradition as the third generation of a family of bakery and pastry chefs.

“I grew up being in the bakery since I was two, sitting in cheese boxes watching my mum make sandwiches and my dad make gateaux,” Heaven said.

“I never wanted people to say ‘oh he’s that person’s son, that’s why he’s good’, because when you’re third generation they think ‘it’s been given to him’.

Sam Heaven from The Park Hyatt Hotel in Auckland.

“Cheffing was a way I could really make my own path, and I found the Nordic style, and that’s where my food has gone. It’s very simplistic plating but lots of different components in there.”

Minhinnick, 26, has retained a love for the nourishing dishes of his childhood, and embraced the chance to express his Māori and Pacific roots by foraging for fresh ingredients and uncovering the historical te reo names of herbs, plants and vegetables.

“A lot of chefs are opening up to learning about their land and wanting to learn how to forage,” he said.

“I’m trying to learn the names of simple herbs like rosemary and mint in te reo, and put it out on my dishes.

“So when people come in and see ‘hīoi’, they ask ‘what’s that’, and it’s just mint, and kōkihi is spinach.

“Simple little things that you can translate on to your dish and into your menu, that people could ask about, and then they know, those were Māori herbs and that’s what they used before the Europeans came and gave it their name.”

Lyall Minhinnick from Fleurs Place in Moeraki.

Mella Munoz believed the Young Ambassador Chef competition would help address the current lack of mentoring in the industry for talented young chefs.

The gifted trio will come together in Auckland for a live cook-off, where their dishes will be judged by the 2021 Beef + Lamb Ambassador Chefs: Tejas Nikam from Paddock to Plate in Hamilton, Norka Mella Munoz from Mangapapa Hotel in Hawkes Bay, Jack Crosti from Mela Restaurant in Auckland, and Phil Clark from Phil’s Kitchen in Auckland.

The lucky winner will be rewarded with opportunities to travel and work under each of the judges in their respective restaurants, and attend on-farm experiences to expand their knowledge of the paddock to plate journey of beef and lamb.

The two runners-up will also be kept in the loop, with the judges establishing a WhatsApp group for them to receive further help and career advice.

“We want to help these kids and mentor them and also establish a support network for them,” says Munoz.

“This is a special opportunity because we take the time to share with our fellow chefs, and this kind of networking will really provide a good start for their career.”