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Buko gives young chefs the chance of a lifetime

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Young chefs Zachariah Meads, 22, and Maureen Tiatia, 19, were given the chance to work in New Zealand’s newest pop-up restaurant at its latest venture to BUKO Fiji Pop-up at Malamala.

 

Kiwi chef William Mordido started the global travelling restaurant Buko late last year. Diners have already been treated to mouth-watering dishes in Melbourne and Auckland.

The goal is to take a small team of chefs, led by Mordido to showcase their food in existing establishments around Auckland, New Zealand and the world.

The menus are inspired by the best of what the area has to offer, paying respects to traditional and modern techniques and flavour combinations.

buko

Buko team, Zachariah Meads, William Mordido, Summer Motu and Maureen Tiatia about to take on the Fiji pop-up restaurant.

 

A bit about your chef background:

Zachariah: I was began my culinary studies at The Universal College of Learning in Palmerston North. I was introduced to culinary competitions by my chef tutor Mark Smith in my first year of studies. I got a few golds under my belt. In my final year of studies last year I won NZ Chefs Association Commis Chef of the Year. My goals over the next few years are to keep working my way up and learning as much of ever kitchen that I can. At the same time I want to inspire other young chefs to set goals and stick to it. I was lucky enough to be chosen for Buko Fiji and grabbed the opportunity.

Maureen: I live in South Auckland with my family and I’m working at Novotel Airport as a second year apprentice chef. Eventually I want to travel the world and then open up my own restaurant. I taught myself how to cook and I got into cooking competitions in secondary school

What did you learn from the Buko experience?

Zachariah:  I learnt that as Kiwis we have it easy, the heat in a Fijian kitchen is like hell and some produce and products are drastically different and can affect the final product.

Maureen: You must believe in yourself. I can do anything or any challenges that come my way. William has taught me so much from his event. We hadn’t done his menu before and had to work with it on the spot. It’s a great way to challenge yourself and learn fast as well.

What’s something special about Fijian food and dining?

Zachariah: I think the most special thing about Fijian food and dining is the fresh produce. I have never had tropical fruit with so much flavour before in my life. I love the friendly vibe and casual way the Fijians dine. It’s a very welcoming way of dining.

Maureen: When we were in Fiji one of the chefs from Malamala did a Lovo for us, but in my Samoan culture we call it umu, meaning feast cooked in the earth. How the Fijians prepared the food was quite different to Samoan culture. It tasted more like barbecue and was a little more smoked. Sampling the food from the Lovo pit was a most enjoyable experience, watching the preparation of a lovo is almost as much fun.

Why do you think pop up opportunities for Kiwi chefs (or any chef) are important?

Zachariah: Pop-ups are important for Kiwi chefs. Firstly, networking is something every chef should do and lastly I think that having a collective and like-minded group of chefs in the same place gives the opportunity for chefs to learn from each other.

Maureen: Chefs will learn so much from the experience, when you get any opportunity like this I strongly suggest a young chef takes it. You can learn from other cultures to benefit your future career and your life.

What is your first food memory?

Zachariah: A traditional roast dinner at my nana and poppa’s place.

Maureen: When I made chicken soup for my family. I wasn’t taught how to cook I think I was blessed with a talent of just watching cooking and then I will go and do it. Cooking with my mum when I was younger was the best time of my life. I miss it so much nowadays.

Why did you become a chef?

Zachariah: Since the age of 12 I have been obsessed with food and baking and cooking. I’m a firm believer to follow your passions and choose something you love doing to make your career.

Maureen: When I was in secondary school I loved playing rugby and loved to cook. I took a hospitality class in year 10 and that’s where is all started. I was chosen to play for west Auckland girls rugby team and I thought that might be my future career path, but that dream was shattered with an injury to my left knee. I started to focus on cooking and was asked to join a national cooking competition. I competed in regional and nationals and took most of the competition with gold and silver medals.

Would you recommend to other chefs to do a Buko event and why?

Zachariah: As a junior chef I would jump at the opportunity to be part of Buko. I was lucky to be chosen just after I had finished my training. The skills and flavour combination that William Mordido puts at the heart of Buko would help any young chef greatly in their career.

Maureen: Of course. I will definitely recommend to other chefs because it is really good opportunities for them to learn what chefs do and what the Buko menu is all about.

What’s your favourite tool in the kitchen?

Zachariah and Maureen:  Both chefs agree their favourite tool in the kitchen would have to be my knife. You won’t get far without a knife in a kitchen.


Buko’s next destination is Auckland’s Alberton Heritage House in Mt Albert on February 14.

An exclusive four-course Valentine’s dessert degustation, matched with premium teas from the Noble and Savage Range will be matched with champagne on arrival and canapes. Dishes are inspired by Alice in Wonderland, with a twist.

Starts at 7.30pm. Guests seated at 8pm. Tickets $60 per person. Bookings are essential.

BOOK NOW

Buko is sponsored by San Pellegrino, Fresh As and Noble and Savage, all made possible by Annie Standen from Lily and Louis. 

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