Gisborne East Coast Multiple Sclerosis Society Community Advisor Karen Whitehead with Mark Gooding Lecturer in Professional Chef Practice, at EIT’s School of Tourism and Hospitality
The Gisborne East Coast Multiple Sclerosis Society supports people living with multiple sclerosis, providing field officer support, arranging transport and advice, and holding regular group activities for affected individuals and their families. Due to the isolation of Tairāwhiti, the Gisborne East Coast MS Society also accepts people with other neurological conditions, in instances where no other local support is available. These include muscular dystrophy, motor neurone disease and huntington’s.
As well as advocating for members and supporting them one-on-one, Community Advisor Karen Whitehead runs social events, swim classes and a weekly art therapy group, she is also the founder and organiser of the ‘Muffins for MS’ fundraiser.
“I came up with the idea of baking and selling muffins as a fundraiser when I first started my role, as I always used to bake muffins for my children’s school lunch boxes, so it was something I knew how to do.“
Karen initially baked the muffins at home with a group of volunteers, including MS Society Executive Committee members, clients and friends, until EIT Food Technician and Team Leader Anna Charrington offered the use of EIT’s commercial kitchen.
This year, EIT’s NZ Certificate in Food and Beverage Service (Café Services or Café and Restaurant Services strands) (Level 3) ākonga and Mark Gooding Lecturer in Professional Chef Practice, at EIT’s School of Tourism and Hospitality, came on board to help pull off a 500-muffin bake-off to raise money during MS Awareness Week.
Karen had the kitchen running like a well-oiled machine. She was charge of the carrot muffins (her specialty), backed by eight EIT students, a couple of EIT cookery ring-ins and three of her volunteers, including Heather, who is in her 80s. She couldn’t be happier with her muffin-baking team.
“I was very impressed with how quickly they picked things up and got straight to work, needing very little oversight. Mark was a great tutor and really knew how to rally the troops.” – Karen Whitehead
Mark explains the tried-and-tested process that made it all smooth baking.
“We start with the bases for the muffin, and then once they are mixed, deliver them to the ‘flavour stations’, where they complete the ingredients into the muffin base, put them in the muffin cups, bake them off, cool them down and then we pack them.”
Customers could pre-order carrot, apple, blueberry or orange and chocolate flavours, with Karen in charge of distributing the freshly baked muffins throughout Gisborne, and any left-over sold at The Warehouse. Mark is quick to praise Karen’s tireless energy.
“She gets all the ingredients, she has her recipe cards, brings in her own equipment. She’s like a one-woman army.”
Just a few of the muffins baked on the day.
The initiative aligns with the NZ Certificate in Food and Beverage Service (Café Services or Café and Restaurant Services strands) (Level 3) kaupapa, and although it was a hectic few hours, everyone got stuck in and the mahi got on. Mark says everyone working in the kitchen has a great sense of purpose.
“We were all knackered, but it’s a fun day. The students get a lot out of it, and they feel good because they feel like they’re contributing to the community.”
Karen is incredibly grateful for the support she received from EIT ākonga and kaimahi to aid such a worthy cause.