AN INSIGHT INTO THE ROLE OF A BEEF + LAMB AMBASSADOR CHEF
Applications are open for the next Beef + Lamb Ambassador Chefs. This is a role that has been highly coveted in the New Zealand foodservice sector for the past 26 years. Not only for the elevation it gives to a chef’s career, but for the opportunities that can arise to network with farmers and other like-minded industry leaders.
When our current Ambassador Chefs were appointed back in January 2020 no one expected the chaos that was about to unfold. Chefs Phil Clark, Jack Crosti, Tejas Nikam and Norka Mella Munoz have faced the challenges that Covid-19 have created in their own lives and businesses, while continuing to support Beef + Lamb New Zealand and in turn New Zealand farmers.
As their two-year term draws to a close and we search for the next culinary rock stars, we asked each of our chefs what they enjoyed about their role working alongside Beef + Lamb New Zealand.
Chef Norka Mella Munoz was head chef at Mangapapa Hotel in the Hawkes Bay at the time of being named a 2020 Ambassador Chef. She says the accolade gave her a lot of pride in herself and her team at being recognised as creating and serving some of the top beef and lamb dishes in New Zealand.
One of the highlights for Norka was being able to host an Ambassador Series dinner with Auckland chef, Kate Fay of Cibo Parnell. ‘Meat the Leading Ladies’, was part of the 2020 Summer F.A.W.C Festival. Norka says it was a lot of fun for her kitchen team at Mangapapa. It brought the community back together after the lockdowns and showcased what female chefs can achieve in the industry.
“Another highlight of being an Ambassador Chef was being able to be part of the inaugural, Young Ambassador Chef competition and seeing how it has elevated the young finalists’ careers. This was a great moment and I felt very proud of all the young chefs who took part in the competition.”
In April of 2021, Norka took up a new role at Kinloch Manor & Villas in Taupo, where she is currently head chef. Norka says the move pushed her out of her comfort zone but she saw it as a step up in her career which has paid off as her family are now happily settled living and working in Taupo.
Waikato-based chef Tejas Nikam was named an Ambassador Chef back in January 2020 while head chef at Vices & Virtues in Christchurch. When the first lockdown kicked in, he made the bold decision to relocate his family back to the Waikato where he was tasked with opening a brand-new restaurant in Hamilton, Paddock to Plate Waikato.
Tejas says being named a Beef + Lamb Ambassador Chef has been amazing. It provided opportunities for him to create dishes for several food companies and to also be involved in some amazing photoshoots and working with other great chefs throughout New Zealand.
“It has helped me to create an identity as a chef in the industry, as well as gaining the knowledge, acclaim and experience that comes as being a Beef + Lamb New Zealand Ambassador Chef,” says Tejas. “I would recommend applying as it allows chefs to be creative, passionate and showcase their work - the industry will definitely recognise the effort.”
Auckland-based chef Phil Clark owns and runs a day time café, Kingsland Social and a fine dining restaurant, Phil’s Kitchen. On top of that he and his partner are raising a young family all while navigating the pandemic and the ongoing restrictions and lockdowns.
Phil says working alongside Beef + Lamb New Zealand has helped him gain a lot of knowledge about how important the organisation is at bridging the gap between the farmers, meat processors and the hospitality industry. As a chef he says it is important to be aware of the connections throughout the whole food chain, from paddock to plate and to be able to tell that story to our customers.
“I have really enjoyed being surrounded by different people throughout the industry with the same ideas in mind and moving forward with those ideas. I would 100% recommend applying to be an Ambassador Chef.”
Also based in Auckland is Italian born chef, Jack Crosti. Jack is owner and head chef of Mela Restaurant which he rebranded late last year after the first lockdown.
He says being an Ambassador Chef has been an incredible honour. It’s widely known that New Zealand beef and lamb is some of the best in the world and through his role with Beef + Lamb New Zealand he has gained even more knowledge and appreciation for these wonderful products.
Jack says he has particularly enjoyed the collaborations and projects with New Zealand farmers. As a chef it is important to have a great respect and understanding of the journey of our food from farm to plate and he says this role gave him more opportunities to be a part of that.
“Representing Beef + Lamb NZ allowed me to work with some incredible chefs that share my same passion and love for food. We have swapped recipes, techniques and have had a lot of laughs together. My fellow ambassadors are all awesome and talented people that I will consider friends for life.”
Jack highly recommends applying for the role as a Beef + Lamb Ambassador Chef. He says it is a once in a lifetime opportunity to represent two iconic New Zealand products.
“It really reinforces the importance of respecting and elevating our home-grown ingredients. Plus, you get to work with some really innovative people. It's been a very inspiring experience - one I will never forget.”
You can find out more about being an Ambassador Chef and how to apply by clicking the button below.