Thursday 6 September 2018 at 6.00pm

Mark Caves, Culinary Arts Tutor, EIT 

Venue: Scholars Restaurant, EIT Taradale

Cost: $35 per head for a 4 course meal
Cash bar
No BYO
Pay at door

We have booked the restaurant, seating 60, exclusively for this event. Level 4 student Chefs will prepare our meal.

First come, first served; non-members welcome.

Book your places now with an email to: secretary@hawkesbay.rsnzbranch.org.nz

As the restaurant needs to know in advance, please advise of any special dietary requirements (e.g. vegetarian, vegan, gluten-free, dairy-free) when you make your booking

Mark started his career in a five star resort in Noosa, Queensland in 1990 and went on to cook in a fine dining seafood restaurant in Sydney and an Australian ski chalet, before returning to Napier. He has been teaching Culinary Arts at EIT since 1999. Mark has a passion for teaching people the craft of cooking, enjoys using the high quality produce available in Hawke’s Bay and introducing his students to modern trends in gastronomy.

Whilst loving to teach the artisan crafts of bread, charcuterie, fermentation & cheese making, Mark also delivers programmes on modernist molecular gastronomy. He has built 2 wood-fired pizza ovens from the ground up and the third is in the planning stage!

Mark has implemented E-portfolios for level 5 chef students, entailing the use of ICT tools, food photography, social media, capturing video and posting online.

In his down time Mark consults to UNESCO developing and designing Occupational standards, Curriculum and teaching and learning material for the hospitality sector. In this role he has completed three trips to Iraq, helping re-build the hospitality sector destroyed in the long war against ISIS. At the same time, he has brought back inspiration for dishes prepared back in NZ, including at this year’s Hawke’s Bay F.A.W.C. event