Tag Archives: CHEF

‘Stupid and racist’: Auckland restaurateurs outraged over chef INZ’s visa decision | Instant News

Besos Latinos Ceviche Bar owner and head chef Luis Cabrera said INZ’s decision to refuse renewal of his chef’s work visa was “stupid and racist”. Photo / Dean Purcell

A South American chef faces the possibility of having to leave New Zealand after failing to get a work visa because Immigration NZ says it “doesn’t settle for burritos, nachos, quesadillas, and tortillas which require the skills of a specialist chef”.

Her employer, the owner of the Latin American restaurant Auckland, was angry and denounced INZ’s decision as “stupid and racist”.

A survey by the Restaurant Association found 78 percent of hotel businesses struggle to recruit the skilled workers needed to maintain their business.

Luis Cabrera, 40, owner of Besos Latinos Ceviche Bar in the Auckland Viaduct, said without his chef, he would struggle to keep his business operating with its current opening hours and that could have a negative impact.

“We’ve had to close one of our restaurants in Elliot Stables, and if INZ continues to make it impossible for us to keep our staff, we could also get into big trouble here,” said Cabrera, who is also the head chef. .

Cabrera said his restaurant serves traditional South American dishes from Argentina, Cuba, Mexico and Peru and only sells nachos and burritos as takeaways during the closing.

In a letter to the chef, who did not wish to be named, INZ said dissatisfaction with the item, along with the quesadilla and tortilla, required the technical or specialist expertise that a chef would expect.

She was told that her current visa expiration date is July 13, and that she must arrange to leave NZ before her visa expires if she does not qualify for a further temporary visa.

“The view itself is very ignorant and racist, like saying Chinese dumplings don’t need a specialist chef because they can be bought from the frozen section of Countdown supermarkets,” he said.

“It makes me very upset and angry. It’s an outright insult to chefs and cooks from my part of the world.”

Besos Latinos Ceviche Bar on the Auckland Bridge serves Latin American food.  Photo / Babiche Martens
Besos Latinos Ceviche Bar on the Auckland Bridge serves Latin American food. Photo / Babiche Martens

After providing further information, the agency accepted that the restaurant used a variety of special cooking techniques – but refused the chef’s work visa application anyway.

Restaurant Association chief executive Marisa Bidois said most hospitality businesses have difficulty recruiting skilled staff.

Bidois said the association is working with INZ to ensure there is an understanding of the industry and the subtleties of the role it requires.

“But, unfortunately, cases like Luis’ are not uncommon. Unfortunately, without a dedicated minister in hospitality, we sometimes struggle to be heard and dispel preconceived notions of what it means to work in hospitality,” he said.

“Skills shortages have long been an issue in the industry and there is no doubt that closing borders has made this even more challenging. This will be further strengthened as demand increases and will be a challenge our industry has to face.”

Bidois said skilled migrants played an important role in supporting the labor shortage in the industry.

Restaurant Association CEO Marisa Bidois said there had been a fight with INZ "to be heard and erase any preconceived notions of what it means to work in hospitality".  Photo / Provided
Restaurant Association CEO Marisa Bidois said there had been a fight with INZ “to be heard and remove preconceived notions of what it means to work in hospitality”. Photo / Provided

“It is important that the industry continues to employ migrant workers where no suitable New Zealand candidate can be found,” added Bidois.

As of this year, about a third of the industry consists of migrant workers here on temporary work visas.

An Immigration spokesman said the chef had applied for a work visa under the long-term skills shortage list on February 9, 2021.

“To get this work visa, a person must have work experience, qualifications and job registration that are determined to work in a job with a list of long-term skills shortages,” he said.

“The onus is on the applicant and the employer to ensure they clearly demonstrate how the applicant complies with the relevant immigration instructions.”

He said INZ was satisfied after further information provided by his employer that the restaurant used various special cooking techniques, but there was no evidence that the chef was involved in the duties expected for the job.

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“As a result, INZ is dissatisfied that he is taking up the duties of Chef de Partie or higher and has received a job offer that was on the list,” the spokesperson said.

The chef’s application was rejected on April 13, 2021, because it did not meet the requirements as stipulated in the immigration instructions.

“While INZ understands the challenges facing the hotel industry due to the impact of Covid-19 and the current skills shortage, INZ assesses all visa applications against the relevant immigration instructions,” the spokesperson added.


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Christian ‘Fast Foodies’ Chef, Justin & Jeremy Reveal Their Favorite Fast-Food Dishes | National | Instant News

In a year filled with lots of time spent at home, many people turn to fast conveniences such as fast food favorites, and friendly competitive series from truTV. Fast Food Lovers uncover what delicacies bring celebrities to the drive-thru window.

Meanwhile Kristen, Jeremy, and Justin fight for the “Chompionship” Trophy in each episode consisting of two acts, the first focuses on remaking the celebrity guests’ favorite fast food dishes, and the second focuses on creating imaginative remixes. Below, we meet celeb chefs who are open about their own fast food cravings, what it’s like to work in the era of COVID, and more.

This show has a fun and relaxing format. How did the idea come about and when did you get involved?

Kristen Kish: So the concept is the brain child of a man named Beau [Delmore]. Eventually it fell into all three of our laps, and for me personally, I like fast food and a little bit of competition, but it doesn’t too Lots. The best part of this show is the fact that we can hang out with friends, we can cook, and we don’t have all the pressure we are used to seeing at regular competition shows.

Justin Sutherland: Yes, I will definitely echo it. We’ve all done tough competition shows, and this is just a really unique opportunity to keep cooking at a high level but have fun, don’t get too serious, and just hang out in the kitchen with your friends and be funny celebrities.

(Credit: truTV)

Jeremy Ford: Yes, as far as I can remember, I am addicted to fast food. I was like, “Wow, I want to know how this will all unfold?” Sure enough, when we recorded this stuff, it was like an instant connection in all three of our sections.

Every episode, a new winner is crowned, but have you all counted who won the most challenges so far overall? How competitive is it really?

Jeremy: Oh no, we’ve counted [Laughs].

Christian: No matter what place you place the chef, there will always be a few [of competition]. I think without some form of competition, maybe we wouldn’t try our hardest. I think we were able to pump it out and come up with a really great product because of our competitive nature.

Justin: I agree. We are all chefs and competitive, but I think when the stakes aren’t high I think it allows us to be more creative, and out of the box than we usually do in very tough competition situations.

Christian: And we’re definitely not afraid of drinking and cooking because really at the end of the day, if we mess up, that’s okay.

Fast Foodies Kristen justin Jeremy

(Credit: truTV)

You have served so many celebrities with their favorite fast food dishes, does any of them suit your taste?

Justin: I probably eat an Egg McMuffin a day, so when it comes out, it hits pretty close to home [Laughs]. I’m really, really excited for it. And everyone knows I’m a huge Arby fan, so if they wanted to bring us some Arby, I wouldn’t complain.

Christian: I think what’s really cool is we make McDonald’s and Dominoes and all that sort of thing, but Portillo, who Jeremy likes to say, is a really cool way of bringing up high-end fast food. Our final episode with Fortune Feimster’s Panda Express was quite enjoyable.

Jeremy: I’m a Taco Bell guy. There are so many happy memories like leaving band practice and getting to Chalupa. So Taco Bell is the one I want to come and take with me because it’s like I owe them all my life.

fast foodies justin kristen jeremy

(Credit: truTV)

If you were a guest at the event, would there be a favorite fast food dish or treat that you’d like to imagine?

Christian: I don’t know if the boys will agree with me, but I thought, knock on wood, a [possible] Season 2, I wanted to see some desserts, simply because I have an obsession and a fun, nostalgic vibe with A&W root beer floats. It was my childhood dessert growing up.

Justin: I’ll say as long as we stop it on the root beer float, I’m fine.

Jeremy: After that, Kristen was alone.

Justin: Like I said, before, I liked Arby. I could see having a good time with good beef and cheddar.

Jeremy: I’ll do Popeye. That’s my jam.

kish christian fast food

(Credit: truTV)

As for guests, would you like to check out a stop at an event to share their favorite fast food?

Christian: The person of my dreams to be in the same room with or cook together, is simply the Vice President herself, Kamala Harris.

Jeremy: Oh, my God. That’s great. I want to have it Dwayne “The Rock” Johnson come hang out with us or my friend Shaq. He is funny. I thought he would be great at the show.

Fast Food Lovers, Thursday, 10: 30/9: 30c, truTV


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Filipino pastry chef Norerriz Labrador found a true interest in photographing Australian nature | Instant News

Norerriz Labrador was at the peak of his career in 2016 when fear overcame him.

“My career is going well, I have good prospects and good money, but I see a feeling of insecurity,” he said.

Mr Labrador had been a pastry chef for a year at The Star in Sydney, Australia’s second-largest casino, as thoughts of returning to the Philippines began.

“If [I lost my] job and can’t find another job I need to do [go] back, “he said.

Fearful of losing her job – and the life she is trying to create for herself and her partner – she seeks permanent residence with her employer.

Norerriz Labrador trained as a pastry chef in his hometown of Manila.(

ABC South East SA: Bec Whetham


When that didn’t happen, he turned to regional Australia.

After five years on Mount Gambier on South Australia’s Limestone Coast, Labrador struggled to see himself elsewhere.

While he might have foreseen some changes, such as switching from a luxury hotel kitchen to a country bakery, he didn’t anticipate how much he would connect with the region’s landscape.

It’s a steep bend from Manila’s bustling streets to quiet mornings in dense forest, old volcanoes, and along rocky coastlines that make her fall in love with.

The sun sets in orange, yellow and pink over the calm waves on the beach.
Cape Northumberland is one of Mr Labrador’s favorite spots for shooting on the Limestone Coast.(

Supplier: Norerriz Labrador


Baking since childhood

Mr. Labrador is destined to become a pastry chef.

“When I was a kid, we used to have a bakery and I grew up on flour and butter,” she says.

Her father, uncle and brother were all pastry chefs.

Mr Labrador said if someone in his family wasn’t a pastry chef, they were very good cooks.

“In our clan, we are a clan of chefs,” he said.

Three brown and red tarts next to a yellow tart, next to a decorated cake made to look like a wooden stick with a frog mushroom on top.
Some photos of Norerriz Labrador from his own pastry creations.(

Supplier: Norerriz Labrador


Every weekend Labrador said his father would bring him little cakes to try.

“Every time I taste it [it] like heaven, “he said.

One day Mr Labrador’s father took him to one of the luxury hotels where he worked.

“When I entered the brown room it was like, ‘Wow,'” he said.

While his family is full of them, Labrador says pastry chefs are a rare breed.

“It takes hard work and your artistic side,” he said.

“If you really like to call yourself a pastry chef, then you have to know how to make bread, chocolate, ice cream, celebration cake.”

Norerriz in competition
Norerriz Labrador with entries in the live sugar art competition (left) and chocolate sculpture (right) in the Philippines.(

Supplier: Norerriz Labrador


Work in the big kitchen

Thanks to his father’s connections, Mr Labrador was able to enter the luxury hotel industry after school.

She started out as a laundry clerk, worked in the kitchen and studied under the best French pastry cooks.

At the Makati Shangri-La, a luxury hotel in Manila, she was assigned her own assistant in the kitchen.

One of them, a woman named Mary Jane Valenzuela, later became his wife.

A man and woman wearing a white chef coat smile for a photo.
Norerriz Labrador meets her colleague Mary Jane Valenzuela in the kitchen.(

Supplier: Norerriz Labrador


“It’s funny because at first he hated me so much,” said Labrador.

“Because I’m so excited and so excited, most of the time I’m a little cranky and hard to work with.

‘Lucky’ moving to Australia

For Mr. Labrador, the plan is always to work abroad.

“In the Philippines, you spend a lot of time honing your skills and improving your attitude just to leave the country… in search of greener pastures,” he said.

After a year of knockbacks, he was “lucky” and won first place in Australia in 2015.

But it’s not a free ride at all and costs $ 16,000 to get to Sydney.

“It was very stressful,” said Labrador.

He only worked with his first employer for three months before moving to The Star.

A woman in a wide hat stands under a bridge of flower trees.
Norerriz Labrador photographing her colleague Mary Jane Valenzuela on the Limestone Coast.(

Supplier: Norerriz Labrador


It wasn’t until a year after he moved to Australia that he was able to bring Valenzuela from the Philippines to accompany him.

“I’ve never cried that hard in my life,” she said.

Move from Sydney to the countryside

When Sydney couldn’t grant him permanent residency, Mr Labrador responded to a Filipino friend on Mount Gambier.

The owner of Metro Bakery & Cafe – a large cafe and catering business – offered her a management position and a job for Ms Valenzuela in the same kitchen.

A man in a white chef's jacket stands smiling on the colorfully painted track.
Norerriz Labrador is the head pastry chef at Metro Bakery & Cafe in Mount Gambier.(

ABC South East SA: Bec Whetham


Having never heard of Mount Gambier or Limestone Beach, he views the move with optimism.

“I’ve worked in the big cities forever,” said Labrador.

“Thinking now, it’s a good decision because I rediscovered my love for nature, especially here.

Fog covered two large craters under the pink morning sky.
Gambier Mountain Valley and the Leg of Goat Lake in the mist one morning.(

Supplier: Norerriz Labrador


Fall in love with the Limestone Coast

On the days Mr Labrador was not in the kitchen, he was still up before sunrise but instead of baking, he took photos.

Sometimes the light was in his favor, other times it wasn’t.

A man looks at a large tree with a DSLR camera in his hand.
Norerriz Labrador would love to become a full-time landscape photographer if he had the opportunity.(

ABC South East SA: Bec Whetham


He had his first camera in Manila but didn’t really get into photography until he discovered the Limestone Coast landscape.

The big difference is being able to get in the car and go anywhere.

“For me, to create a good image you have to put your passion on the ground,” said Labrador.

Rocky cliffs overlooking the beach, stone huts under a yellow sunset, caves lit by a starry sky.
Collages by Norerriz Labrador in recent years.(

Supplier: Norerriz Labrador


After five years on Mount Gambier, that is what the couple is preparing; leave.

Labrador said the couple had an agreement that, after spending five years on Limestone Beach, Valenzuela can decide where to move next.

Although they are not sure where they are going, Labrador plans to run its own bakery in Australia.

Trees stretched out on the path which was illuminated by the sun.
Mr. Labrador really likes Meat Foot Lake in autumn “because of the beautiful color of the leaves”.(

Supplier: Norerriz Labrador


“I want to make a garage bakery [where] You bake bread in the garage and sell it, “he said.

But for now, he’s enjoying every sunrise he leaves on Mount Gambier.

“I’m really going to miss this place – every day, every hour,” he said.


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When do food service employees qualify for the COVID-19 vaccine at NYS | Instant News

BUFFALO, NY (WKBW) – Hand sanitizer in bars is now common in restaurants, vaccinated employees are common too, but it will take some time.

New York is currently vaccinating individuals in phases 1A and 1B. The CDC recommends food service workers for phase 1C vaccination, along with other key worker groups.

New York State Restaurant Association President and CEO Melissa Fleischut said the industry was not pushing to move away from group 1A and 1B phases, but wanted a vaccine as quickly as possible.

“When we started to see industries getting vaccinated outside of our frontline workers, outside our population aged 65 and over, or even people with immune disorders, when we started getting into certain industries, I thought we felt like the food industry has to be at the forefront because we have been greatly affected by restrictions and closures and because we face the public, “he said.

Giacobbi Cucina Citta manager Alex Jacobbi said if he could get the vaccine tomorrow he would, but frontline and field workers should remain a priority in phases 1A and 1B.

“We are willing to wait for the totem pole,” said Jacobbi. But if we can get to it sooner that’s fine, otherwise we’ll have to wait, but that’s how it is. “

When asked if restaurant workers would be in the current or next feasibility stage, Governor Andrew Cuomo said it was back to supplying.

“Yes, I would like to see restaurant workers qualify, that makes a lot of sense, but what does eligibility mean when you don’t have the necessary supplies,” Cuomo said.

Researchers at the University of California, San Francisco found cooks have the highest risk of dying during a pandemic when compared to non-pandemic time when observing critical workers in California.

The study found that bartenders and head chefs also had an increased risk of death.

However, the study says that other factors could play a role.

“While non-occupational risk factors may be relevant, it is clear that eliminating COVID-19 will require addressing occupational risks,” said the study.

Cuomo allows indoor dining to continue at 50% capacity outside New York City. The 10pm curfew for bars and restaurants is still in effect.

Fleischut said the restaurant prioritizes safety measures, but vaccines are key to reducing restrictions safely.

“We believe we can do this safely and protect our guests and employees when they return to eating, but you know having that type of vaccine removes that variable from our hands,” he said. do everything we can, but we need guests to do all they can, so it would be great to get the vaccine as fast as possible. “

For those who already qualify, state appointments are being booked until mid-April.


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ESO New Jersey pasta brings Italian flavors to your home | Instant News

MORRISTOWN, New Jersey – ESO Artisanal Pasta brings authentic Italian flavors to homes all over New Jersey.

This pasta shop, which opened in July 2020, is located in Morristown, New Jersey, and specializes in handcrafted pasta and sauces.

“The essence of us starting this business during the pandemic is so that you can enjoy Michelin starred food right in your home,” said AJ Sankofa, Executive Chef of ESO.

Operating from a local bakery storefront, Sankofa partners with his friends Joel Camarillo-Diaz, manager, and Isaiah Findley-Pinnock, operations manager, to bring the business to life.

Related: Hot chocolate bombs exploding all over the internet and in this New Jersey bakery

Every week, the pasta shop launches a variety of fresh and handmade products, sold with instructions for customers to prepare them themselves.

“We have people who have heard about our business and our products, we have repeat customers, and then we have skeptics who come in, get a little something and then they come back and they’re like:” wow, you really can. distinguishes it from store-bought pasta and mass-produced things, “Sankofa said.

Sankofa, who trained under two different Michelin-starred chefs and perfected his pasta-making skills by studying and working in Italy, spends his days rolling and perfecting every batch of pasta that comes out of his kitchen.

“It’s hard to find anyone, especially in New Jersey, who is trying their best in the pasta business, not even as a restaurant, like we do every day. We’re always trying to be better. The next group has to be better than the last; that’s the motto. us and we stick to it, “Sankofa said.


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