They chose a handful of our previous year winners from the 2013 Best Chip Shop Competition Auckland/Bay of Plenty region.
Including:
Oceanz Seafood in Silverdale.
Queen Vic Chippy in Waikato.
Greenwoods Fresh Catch in Epsom.
Oppies Takeaways in Rotorua.
It’s great to see that many of our award winning operators are still being recognised!
Check it out here: http://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=11379275
Summer is a busy time of year for us Chippies! So get trained now and start the year fresh, with an up to date certificate and a few ideas to make your business more money over this festive season.
It’s those small changes, that make the world of difference in a fish and chip shop – or anyone cooking deep fried chips. Oil temperature, ‘Shake, Bang and Hang’ and taking a few chips off each portion size can save you a substantial amount of money over the busy times.
To complete the training – Go here!
Check out our SUMMER 2014 NEWSLETTER below which will be hitting inboxes shortly!
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It’s been great to engage with a number of these stores – everyone has enjoyed learning new cooking habits and putting to work the technique of cooking lower fat chips.
So far Waihi stores that have completed training include:
- Waihi Burger Bar
- Rosemont Bakery
- Hong Kong Takeaways
- Kenny St Takeaways and Dairy
- Second Cup Cafe & Bakery
Katikati stores that have completed training include:
- The Roadhouse Takeaways
- Mural Town Takeaways
- Sun Dragon Chinese Takeaways
- Sy Bakehouse Cafe
If you are passing through either of these towns and fancy some chips – look out for their Chip Group certificates in-store and support those operators that are making the effort to improve New Zealanders health!
]]>Our first group training session was held two weeks ago at well-known potato grower, Balle Brothers in Pukekohe. A handful of shops attended including: Royal Horse Takeaway, Hill Takeaways, The Galley Takeaway and Botany Road Seafood & Takeaway -who came all the way from Botany to do the training.
A second session was held this week with two businesses hosting a joint training session for all ten of their staff – Vertigo Bar and Paasha Turkish Kitchen.
Both Columbus Coffee and The Coffee Club have also completed one-on-one Chip Group Training sessions.
We are making our way through the town training all operators and businesses serving hot chips. So if you own a Pukekohe business that sells chips and may be interested in training, or know somebody that does – Get in touch!
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were taken through their paces, learning about what it takes to cook chips with less fat!
A total of 16 chefs, sous chefs and kitchen hands from a range of different University Colleges attended the Chip Group Training Session.
Students from St Margarets College, Knox College and Salmond College will reap the benefits of this training, with the aim to serve chips (and other deep fried food) with a lower fat content.
They found the session very informative and left discussing the different types of oil and what changes they may need to make. As well as sharing their horror stories about finding old magazines in Fish and Chip waiting rooms dating back to 1992!
The next plan is to head back down to Dunedin later in the year and train the remaining twelve Halls of Residence. These chefs are responsible for serving over 10,000 meals every day to Otago University Students – all of whom will benefit from healthier chips.
If you know of a store or group of people that would benefit from The Chip Group Training – do not hesitate to get in touch!
Contact Kate – 022 066 8711
Email: [email protected]
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Instead of holding a single group training seminar in each town – we will be working one-on-one with operators who are keen to up-skill, improve the quality of the chips they sell and better their business.
The plan is to spend time with each shop and take them through our updated Chip Group Online Training – covering each of our ten modules. With information on chip size, type of oil, serving size, cooking time, basket drainage and tips to improve business we guarantee that each operator will walk away learning something new!
Where possible chip samples will be collected both before and after the training to gauge improvements and show a significant reduction in fat of their chips.
If you think your town or local fish and chip shop could do with some FREE & FRIENDLY advice – get in touch! Email: [email protected]
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Here is a wee snippet from the article…
It’s no secret that the best quality chips are cooked in the best quality oil.
But hot oil can be seriously dangerous if it’s not being well looked after. Which is why it’s so important to ensure your oil is safe to use for deep-frying.
The Chip Group’s list of Approved Oils have been tested to ensure they meet a strict criteria – they are suitable for foodservice deep frying and are better for your customers health. Here are a few reasons why choosing an Approved oil is a worthy investment.
Why is oil a safer option than fat?
- Operators agree that oil is far easier to handle than solids.
- Oil takes less time for the heating process.
- Using liquid oil gives you more flexibility in your busy schedule for when you discard it.
To read the rest of the article check it out here.
Remember if you would like some copies for yourself or a bunch for your ‘customer waiting area’ let me know and I can send them your way!
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Check out this month’s March News Update – focusing on HOW and WHY you MUST get your chip shop on the NZ map…
Along with information about upcoming trainings throughout the country and a reminder to get those 2014 Training Certificates up on display in-store!
To have a closer look – Check it out HERE.
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We are chuffed to be sharing the page with other Industry Groups, who work hard to support businesses and improve the food supply:
Food and Hospitality Hub – Heart Foundation
Check out the article on their website here!
