<\/em>This is a report from the HAMILTON PRESS in mid December \u2013 this is such a great initiative \u2013 we would love to see more of this sort of thing happening! Well done to Phillip, Fungai, Leanne and team!<\/span><\/em><\/h4>\n
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![\"\"](\"https:\/\/www.thechipgroup.co.nz\/wp-content\/uploads\/2011\/01\/Waikato-Chippies.png\" "\\"Waikato")
<\/a>Bid for Better Chips Tastes Success<\/strong><\/span><\/p>\n
Despite the inroad of a vast variety of new forms of take-away food over the past 40 yeas fish and ship remain New Zealand\u2019s favourite.<\/p>\n
However, the excessive consumption of fatty foods is seen as one of the driving factors of growing obesity problems.<\/p>\n
Twenty five owners of Hamilton fast food outlets gathered in the kitchens of the Waikato Institute of Technology\u2019s cookery school last year in the second programme aimed at teaching the skills of producing the best sort of deep-fired potato ship.<\/p>\n
The initiative was launched following talks between Hamilton Multicultural Services Trust health promoter Fungai Mhlanga and dietitian Leanne Young. Hamilton City Council\u2019s, ethnic development advisor Phillip Yeung was then called in and the help of Wintecs cooking tutors arranged.<\/p>\n
Young said an on-line chip frying guideline was provided by The Chip Group but as many of the fast-food outlet operators are very busy they often didn\u2019t have the time to read it.<\/p>\n
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Traditionally, chips are deep fried in beef lard which is a saturated fat. This type of artery clogging stuff has been identified as one of the causes of heart disease.<\/p>\n
Today a range of vegetables oils are used in place of lard. But then there are also a variety of factors that can significantly reduce the amount of oil left on the chip.<\/p>\n
At the moment hot chips contain on average 10.8g of fat per 100gm serving, the aim of the education is to reduce that to 9.2gm. \u201cThat doesn\u2019t sound a lot but over the whole country it makes a big difference Young said. The first half of the better-chip frying course was in November and attracted 17 staff form 12 outlets.<\/p>\n
Yeung said the training programme was aimed at migrant takeaway shop owners. \u201cWe received excellent reports from participants with some of them keen to study further courses at Wintec.\u201d<\/p>\n
An evaluation will take place following the workshop to determine whether more healthy chips courses are need from both migrant and local takeaway shops in Hamilton and the Waikato.<\/p>\n