Nearly one hundred NorthTec Hospitality students and another 50 or so competitors from around the region were taken to their limits and beyond during the fifth annual Northland Salon Culinaire held at NorthTec on May 15 and 16.

Initiated by Northland Chefs back in 2007, the Northland Salon Culinaire has quickly become a key fixture in the region's Industry calendar that according to Northland Salon Culinaire Director, Hughie Blues, is the crme dela crme of culinary competition for the region. It features the very best emerging talent in Northland's hospitality industry with 30 competitions over two days.

Amongst the NorthTec competitors on Sunday, were National Certificate in Hospitality Level 4 students Toni Jackson-Bradley, Reuben Huata-Birch and National Diploma in Hospitality operational management student Fellen Edwards. They were using the regional final, as a dry-run for the national competition torq D'or, that they have been selected to take part in at the National Culinary Fare at Auckland's ASB Leisure Centre on July 18. Entry to the torq D'or is by invitation only.

Mr Blues, who co-owns the Waikokopu Cafe on the Treaty Grounds at Waitangi, and also tutors Catering Services at NorthTec, said it had been some time since Northland had a representative at torq D'or commenting, "it is an awesome coup to have two teams from Northland going, with winning bringing much kudos to those who succeed."

He noted Toni, Reuben, and Fellen would be heading to The National Culinary Fare with the intention to do well and to put NorthTec's hospitality programme on the radar which was a fantastic opportunity for them.

"It is the competition where you have to step it up and pull off the best you can, because that is what it takes to win it."

Mr Blues sits on the national executive of the New Zealand Chefs Association, and has been a senior judge in other competitions.

The three students said after their trial-run on Sunday, a few more practices would be needed before Torq D'or, but they were generally pleased with their showing in the Nestle Professional Training Team of the Year event. This competition, gives two chefs and a front of house member 3hrs 15 minutes to cook and serve six portions of food consisting of an entree, a main, and dessert, using specific ingredients like the Beef Sirloin used for the main.

Mr Blues commented the requirements of that class team event were 'tweaked' for the three students to fit what they will face at nationals to offer an indication of where the team was at. Some work was to be done, but there was promise there, Mr Blues noted.

Mr Huata-Birch said while their three-course menu looked simplistic, when it is broken down, it is anything but, which had tested their technical abilities to the extreme.

They produced a menu that included Akaroa Salmon four ways, with a lemongrass-infused sipping stock, pan-roasted Sirloin of Beef with kaffir lime rub for the main, and a multi-textured Jaffa for dessert.

Miss Jackson-Bradley said their effort was better than good, without being perfect. "I wouldn't say we nailed it, but this is getting us used to being in competition."

For all three, they are the first of their whanau to train for the profession.

"Everyone else in my whanau is into the boil ups and that," joked Mr Huata-Birch.

Miss Jackson-Bradley said creating dishes and a distinct experience from food was her passion that had come from her mother's influence growing up in Hohoura, north of Kaitaia.

"Afterwards, being thanked and complimented on the food produced is really nice feedback to get. I just want to express how I feel and as a team, we do that through our food and creative minds," she said.

Miss Fellen, , who is the team's front of house member previously worked in a couple of restaurants and cafes in Thames, but moved up north with her four year-old son to be closer to her partner. She wanted to study operational management under the Hospitality programme at NorthTec to gain some managerial experience and a qualification to match.

Northland Chefs say events like the Salon Culinaire gives young people an opportunity to benchmark themselves against others from across the region. They say promoting the industry as a career pathway, and offering scholarship opportunities for training is a start to reducing skill shortages in Northland.

The Northland Salon Culinaire also incorporated the Altura Northland Barista Championship with open and trainee classes vying for prizes that included an Espresso machine and Barista pack for the incorporating Secondary School students.