The next Heston Blumental?

She may not think so, but Nadine is certainly inspired by the internationally renowned chef and is using this inspiration to create her own soup as part of her Level 4 Cookery programme at Otago Polytechnic.

“There’s just nothing else like this programme in New Zealand,” says Nadine. “It’s run totally differently to all of the others. The technology we use is amazing. I’m able to explore my interest in molecular gastronomy which wouldn’t be offered at most polytechnics because they stick to old techniques. The tutors here get along with us on the same level and they’re always pushing us to extend ourselves.”

Nadine says having professional chefs for tutors is invaluable as they’re constantly passing on their insider secrets and tricks of the trade.

“We also do a dinner service every fortnight which involves us working in the Otago Polytechnic restaurant, TECHnique, for real customers. It gives us first-hand experience of the rhythm of service and food presentation. It’s good to practice different styles, for example, we have a degustation menu, which is all helping to give us a sense of the industry.”

“There are just so many aspects to what we learn. Obviously we’re learning cheffing skills, but there’s also a focus on nutrition and learning the business side of running a restaurant.”

Originally from Gore, in the deep South, Nadine’s attraction to Dunedin is rather unique.

“I’ve been doing highland dancing since I was four and I’d been travelling to Mosgiel for lessons every week so I was pretty much living here. I looked at the Southland Institute of Technology but I thought ‘why would I want to stay here?’I wanted to get out of my comfort zone and I love it here.”

Next year, Nadine is hoping to work in New Zealand as a commis chef for a year before heading overseas.

“I’d love to go to Scotland because my Scottish heritage is really strong. I’m Queen of the Heather this year, so I’ve had Scottish events to attend all year. It would be great to cook over there. I’d also love to head to Italy. I think my training here will prepare me for what I really want – to work in a Michelin starred restaurant!”

For more information about the New Zealand International Science Festival, visit: http://www.scifest.org.nz/   

Story By: Ebony Hallam