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Chefs to represent NZ –

Expressions of Interest are open for chefs keen to represent New Zealand at the Worldchefs Pacific Rim semi-finals in Christchurch from July 4 – 6, 2023.

The Semi-final winners progress to represent the Pacific Rim region at the Worldchefs final to be held in Singapore from October 22 – 25th 2024.

All entrants must be members of NZ Chefs on or before May 30, 2023 and if successful, maintain membership for the duration of the competition programme.

The semi-finals category challenges are:

• Global Chefs

• Young Chef – must be born on or after 1st January 1999

• Pastry Chefs

• Vegan Chefs

Along with the opportunity to represent New Zealand on the international stage, the chosen candidate in each category will also receive the following prize package:

• Mentoring from a former NZ Culinary Team member

• $500 account credit from Bidfood NZ to assist with the cost of ingredients for the practice

• Flights and accommodation to Christchurch for the Pacific Rim semi-finals

• Profile of themselves and place of work in industry publications

To be eligible for selection as the New Zealand candidate entrants must be a full member of NZ Chefs and be a NZ citizen or permanent resident. They must also provide the following:

• Completed application form with two referees and competition history

• Head and shoulders photo in chefs uniform

• Up-to-date professional CV

• A written menu featuring the dishes required for the chosen category, with a description outlining design choices and philosophy (200 words max).

For more information on this event visit https://worldchefs.org/globalchefschallenge/

and

https://worldchefs.hosco.com/en/association/new-zealand

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Hotel WiFi can be terrible. Here are some tips to deal with it.
Wireless wifi for remote work in airport lounge bars, hotel lobbies or cafes.  Phone and laptop.  Woman using smartphone and modern notebook pc computer on table.

Maybe you’ve experienced road warrior panic, as I did last week.

I was traveling for work and during one important video call in my hotel room, the WiFi flaked out and we disconnected. Early the next morning, my laptop kept getting booted off the in-room internet while I was trying to meet a deadline.

I was sleepy, still in my pajamas and stressed.

Crummy WiFi in your hotel room isn’t the world’s most pressing problem. But when you pay for a home (and an office) away from home, you expect some comforts: a comfortable bed, a hot shower and reliable internet access.

You can’t fix the internet in your hotel. But you are not completely powerless over that flaky hotel WiFi.

Why is the internet often terrible in hotels?

It’s complicated to spread internet access to all rooms, and hotels haven’t typically treated WiFi as a priority.

Many hotels know their guests expect internet access, but that doesn’t mean it has to be any good. Hotels’ internet equipment and software may not have kept up with your love of video streaming, Zoom calls and other data-hogging activities.

“They didn’t necessarily invest in the best WiFi,” said David Henry, president and general manager of connected home products and services at Netgear, which makes internet equipment.

Hotels are also stuffed with WiFi-blocking obstacles such as walls, electrical equipment, and other humans all sharing limited internet bandwidth.

That’s not an excuse, though. It’s also tricky to pipe hot water to 100 rooms of people taking showers at the same time. You don’t put up with balky plumbing, and you shouldn’t accept unreliable internet.

What you can do: Try to move around

If you’ve been having trouble, experiment to see if some parts of your hotel room have a stronger internet connection. On my flaky video call, it seemed to help when I moved away from the window.

Parking yourself in an uncrowded hotel lobby or business center with a separate internet connection might be a step up from the in-room WiFi shared among 50 rooms.

Some hotels offer basic internet service included in the room price and speedier WiFi if you pay extra. I hate this, but a couple of internet experts said the paid tier might be a good bet.

If most people don’t pay for the zippy service and you do, then you’ll be using a less crowded internet lane.

Ask for help

Sascha Meinrath, a telecommunications professor at Penn State University, suggested asking hotel staff (nicely) if you can switch rooms.

He said that hotels may set aside rooms for loyal guests or VIPs, and internet service is likely to be better there. I’m not bold enough to ask for an upgrade, but you could try.

Front desk staff are not your tech support, but it might also be worth asking them about your in-room WiFi troubles. They might know areas of the hotel with better internet service.

Use your phone as a WiFi hotspot

Depending on your mobile service plan, you may be able to use your phone to beam WiFi to your laptop.

You may need to ask your phone provider or look up instructions for using your phone as an internet hotspot. (Here are FAQs from Verizon, AT&T and T-Mobile.)

This isn’t a great solution if you travel a lot. Using your phone as a WiFi hub chugs through data and your battery, you might be charged extra and the phone company may slow down your connection.

You can also buy dedicated mobile hotspots, although that adds another phone bill to your budget.

Don’t keep crummy hotel WiFi a secret

Not everyone cares about the same hotel amenities. Having a pool at the hotel might be important to you, and it isn’t for me. Unreliable WiFi is a dealbreaker for me and maybe not for you.

But if quality internet service matters to you, let the hotel know in customer feedback and reviews.

“The ball is in the court of the consumer to elevate the importance to the hotel operators,” Henry said.

Travel websites aren’t necessarily helpful in empowering you.

After my hotel stay, I wanted to see if other people complained about the hotel’s balky WiFi on sites including Hotels.com and Travelocity. It was almost impossible to shift through reviews for specific amenities or terms like “WiFi.”

And while those travel websites tend to list whether a hotel offers internet service and whether it costs extra, they don’t appear to assess the quality.

Expedia Group, which owns travel websites including Expedia, Hotels.com and Travelocity, said search results on Hotels.com include a “traveler experience” filter for properties with “business friendly” amenities including WiFi. You can also choose to read only reviews written by business travelers. I didn’t find these options helpful.

After I checked out of my WiFi dead zone hotel, it emailed me a feedback survey. I usually ignore those things. This time I responded and said I probably wouldn’t stay in the hotel again because I couldn’t rely on the WiFi.

I felt like I did my small part to help future pajama-clad guests trying to meet work deadlines.

One tiny win

I love rules. Here’s my colleague Chris Velazco’s golden rule for gadgets:

“If it isn’t seriously broken, and you got whatever it was less than two years ago, don’t even think about replacing it.”

For phones both new and old, repairs might be a good return for your investment, Chris says. You might spend $100 at a repair shop having your battery replaced or more to fix your busted screen. That’s not cheap, but it’s a bargain compared to the cost of a new device.

Shira Ovide writes The Washington Post’s The Tech Friend, a newsletter about making your technology into a force for good. She has been a technology journalist for more than a decade and writes for a tech newsletter at the New York Times.

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MBIE survey highlights hospo workplace challenges –

New Zealand now has better data on working conditions in tourism and hospitality, for those on the frontline as well as for managers, following a survey of more than 900 people working in the industry.

The research was headed by Dr David Williamson from AUT’s School of Hospitality and Tourism, with Professor Erling Rasmussen from AUT’s New Zealand Work Research Institute.

the Hey Tangata survey, conducted by AUT, was commissioned by the Ministry of Business, Innovation and Employment and helps to inform the work of the Tourism Industry Transformation Plan Better Work Action Plan, launched by the Minister of Tourism Peeni Henare, today in Queenstown.

The Better Work Action Plan is a partnership between government, unions, industry and Māori and seeks to address workforce tourism challenges, including those highlighted by this research.

The 68-page survey report found that 59 per cent of staff were either planning to leave their job within a year or were unsure if they would stay. Of those planning to leave, about a third wanted out of the industry altogether.

“It is particularly worrying that senior staff want out at a similarly high rate to frontline staff,” says David Williamson, report co-author and a Senior Lecturer at AUT.

“The main reason people gave for wanting to leave the sector was that the workplace had bad conditions, stress or was a toxic environment. This was followed by bad pay and conditions and then by wanting a better work-life balance.”

Dr. Williamson said that although there was a lot of concern about the base pay rate among employees, people also felt that training or promotion was not recognized properly. Sometimes it was just $1 an hour extra for greatly increased responsibility, he says.

Hey Tangata is one of the largest surveys of employees in the sector to date. Participants in the survey were invited via a link circulated in the tourism and hospitality sector. It ran in mid-2022 with 902 employees sharing their experiences, generating 25,000 comments for analysis.

The report raises many concerns concerning employment relationships and work issues, including problematic pay and working conditions, disturbing reported rates of bullying and harassment and significant levels of non-compliance with basic employment laws. Its findings include:

  • 9% did not sign employment agreements before starting work.
  • 29% did not get paid correct holiday pay.
  • 42% did not always get rest breaks.
  • 45% are either elements or not planning to have a career in the sector.
  • 27% thought they would leave their current job within the next 12 months, and a further 32% were undecided.
  • Of those that said they would leave their current job, 34% were going to leave the sector and a further 47% were unsure if they’d stay in it.
  • 23% had experienced bullying and harassment and 34% had witnessed it.
  • When bullying and harassment was reported, 50% were elements or were not told if any action was taken afterward.
  • Bullying and harassment was only reported half of the time.
  • 53% didn’t know what the health and safety risks were in their workplace.
  • 35% did not say that health and safety risks were well managed in their workplace.
  • 13% had no training at all, and a further 38% have received only on the job training.
  • Only 4% belonged to a union, but 43% indicated they’d be interested in joining one.

Hey Tangata also found that workers often got into hospitality and tourism in the first place because they wanted to work with people – but that wasn’t the only reason.

“We often talk about the casual nature of work as a negative, but for a significant number of employees this freedom and flexibility is a positive.

“It is also worth pointing out that our research found that 52% of workers had careers of six years or more in the industry, which looks poised to begin its return to being a major contributor to the New Zealand economy.”

The research was headed by Dr David Williamson from AUT’s School of Hospitality and Tourism, with Professor Erling Rasmussen from AUT’s New Zealand Work Research Institute.

It provides an overview of employment relations and working conditions in the tourism and hospitality sector at a crucial time as it re-emerges from Covid disruption.

Previous research by AUT, Voices From The Front Line, highlighted similar employment problems but looked only at frontline workers in the hospitality industry. Hey Tangata expands this to tourism as well as to managers, and looks at the issues in more depth.

In the latest Times Higher Education university rankings, AUT ranked first in New Zealand for its global research impact.

Hey Tangata can also be downloaded with this shortened link: auto.ac/hetangata

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Grand Chateau Tongariro Hotel announces permanent closure –

The Grand Chateau Tongariro will close permanently from Sunday February 5.

The Chateau, located in the Tongariro National Park, has been in consultation with the Department of Conservation (DOC) regarding the renewal of its 30-year lease, which expired in April 2020.

As part of the hotel’s due diligence in preparing to renew the lease, it had specialists conduct site and seismic assessments as part of plans to renovate the building and surrounding infrastructure.

The most recent seismic assessment, however, found that underground shifts over time meant some of the hotel infrastructure no longer met current safety standards.

“This decision has also been influenced by other factors including the significant cost of ensuring long-term site safety from seismic risk, Ruapehu Alpine Lifts (RAL) falling into voluntary administration and related uncertainty over the future of the ski resort upon which the Chateau Tongariro The hotel depends, and off the back of recent poor snow season conditions and pandemic restrictions,” a spokesperson said.

Senior vice president commercial of the Chateau Tongariro Hotel’s parent company, Kevin Peeris, said it’s a “very sad day for our hotel family”.

“Surrounded by the Ruapehu, Ngauruhoe and Tongariro, and its history in Aotearoa New Zealand, it is disappointing for our hotel community that the Chateau Tongariro Hotel chapter will come to an end in February, despite initial plans to invest in its long-term future ,” Peeris said.

He said although the hotel had been given the possibility of an extension to “undertake rectification works” it would’ve been too expensive.

To ensure the safety of those at the hotel, including its 36 staff, the decision has been made to close it.

Peeris said it was disappointing and sad that the iconic hotel would have to shut its doors “despite initial plans to invest in its long-term future”.

“The hotel has been given 25 years with the possibility of an extension of another 10 years to undertake rectification works, however the costs involved in these works, combined with other external factors such as the voluntary administration of Ruapehu Alpine Lifts and the poor snow season , and rebounding tourist numbers from the pandemic means continuing operations is not financially viable.”

Discussions are underway with DOC regarding the handover of the property.

The hotel said it was supporting directly affected staff.

Owners of the Chateau Tongariro Hotel and its sister hotel, Wairakei Resort Taupō, have confirmed they will continue investing in New Zealand, and the Wairakei Resort Taupō and its staff are not impacted by the closure.

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Noma announces 2024 closure to enter food lab field –

Noma, the Copenhagen restaurant that helped define a genre of ultra high-end, locally foraged, and culinary groundbreaking cuisine, has announced that it will close its doors in 2024.

After several announcements over the years that Noma was temporarily closing, opening up pop-up locations in Mexico, Japan, or Australia, becoming a pandemic-era burger joint or otherwise reinventing itself, the renowned restaurant has announced it is shutting down regular service.

For good this time. Once the restaurant closes its doors, Noma will host occasional pop-ups and transform into a full-time food lab, which essentially means the newest player in the world of direct-to-consumer food products (like Wild Rose Vinegar and Smoked Mushroom Garum ) is the world’s most famous restaurant.

A Noma spokesperson has said that they do not consider this a closing of the brand. “To continue being noma, we must change,” reads a statement on the restaurant’s website.

“Winter 2024 will be the last season of Noma as we know it.”

The restaurant is known for fantastical and interestingly named dishes like Moldy Egg Tart and Reindeer Heart Tartare, and garnered three Michelin stars in 2021, as well as winning first-place rankings on the World’s 50 Best Restaurants list.

Opened in 2003 by Claus Meyer and René Redzepi, Noma and its culinary team pioneered a style of cooking that came to be known as New Nordic, relying on local ingredients that often have to be painstakingly foraged and prepared. These labor-intensive processes and the punishing schedules needed to execute them simply cannot coexist with fair, equitable and humane work practices, Redzepi told The New York Times. “It’s unsustainable,” he said. “Financially and emotionally, as an employer and as a human being, it just doesn’t work.”

Noma’s announcement comes just months after the restaurant began paying its interns. In October of 2021, the restaurant announced that for the first time, its interns, known as stagiaires or stages in the industry, would accept pay.

In the world of fine dining, interns are rarely paid, and are routinely asked to maintain grueling work hours in exchange for the invaluable “experience” of working at a top restaurant. Because Noma is arguably the most prestigious kitchen in the world, these interns come from around the globe to learn from the most well-regarded chefs in the industry.

A Noma spokesperson said that after the restaurant’s transformation, the intern program will continue. “The transition into Noma 3.0 has no correlation to our paid internship program (which will continue for the next two years and onwards),” they said.

The practice of paying Noma interns has reportedly added $US50,000 in monthly operating expenses to the restaurant’s budget, according to The New York Times.

While Noma—the restaurant—is closing its doors in 2024, the culinary braintrust will be reincarnated in what Redzepi is calling “Noma 3.0.” The Noma test kitchen will develop new products and dishes to sell on an e-commerce platform and occasionally open up as a pop-up restaurant. It’s certainly not the last we’ll be hearing from Redzepi and his team, as they branch out into new-to-them territory. But as Redzepi wrote in the closing announcement, “Serving guests will still be a part of who we are, but being a restaurant will no longer define us.” Sources: Bon Apetit/ Noma/ NY Times