Graduate chef Matthew Howell enjoyed his EIT studies so much that he’s back for a taste of more.

Working for Design Cuisine, which caters for the Hawke’s Bay Club’s restaurant and other events, Matt recently graduated with EIT’s Diploma in Professional Practice.  As part of that, he’s also gained City and Guilds qualifications, which can help open kitchen doors worldwide.

However, the 19-year-old’s greatest passion is making sweet treats and desserts, so when EIT offered the New Zealand Diploma in Cookery (Patisserie) for the first time this year, Matt was quick to sign up.

“I’ve always preferred patisserie to cooking because I like baking,” he says. “It’s creative and exacting.”

From Napier, Matt is one of about 13 students enrolled in the new diploma programme.  All have studied at EIT’s hospitality school and while there’s a mix of ages, he’s one of the youngest in the class.

EIT is leasing Heavens Bakery training school in Meeanee Road, Taradale two days a week for the programme, and Korey Field, who has worked at Huka Lodge, Queenstown’s Matakauri Lodge, Kauri Cliffs Lodge in Northland as well as The Farm at Cape Kidnappers, is the tutor chef.

Matt found Korey’s patisserie lessons, which included techniques and presentation tips, the most enjoyable part of his two-year chef practice diploma studies.  It was under Korey’s tutelage that he won the regional cooking challenge Hawke’s Bay Salon.

The winning dessert was a cheesecake that had an orange filling on a base made with rice bubbles and gingernuts and was topped with white chocolate mousse and orange jelly.

While he’s a cheesecake fan, he says a lack of consistency means it can be a disappointing dish to order. His favourite desserts are banoffee pie and crème brulee.

Matt can also turn out a show-stopping savoury dish.  For last year’s chef practice programme’s grand finale, a degustation dinner served to the public in EIT’s Scholars Restaurant, he made a tomato consommé served in a tall glass with semi-dried tomato and cumin crispbread on the side.

But what he really wants is a career where he can focus on making pastries and sweets.

“A plus of preparing sweets in advance is that you’re not under the same pressure to plate up,” he points out.  “A patisserie chef doesn’t generally do service so is preparing food all day long.”

Matt welcomes the prospect of gaining a second diploma at the end of the year, and he believes it will enhance his marketability and employment opportunities.

“Patisserie chefs are also very much in demand,” he points out, “so they are paid a premium.”