“We shine the light on the best New Zealand has to offer in terms of fresh ingredients, transformed into outstanding cuisine, exceptional wines and beverages, our spectacular scenery captured by so many memorable tourism experiences, yet as nation, we still struggle to understand and tell this story”, comments Celia Hay, director of the New Zealand School of Food and Wine. With NZQA approval for 13 micro-credentials, the New Zealand School Food and Wine hopes to inspire and attract new people to jobs in hospitality, wine and tourism and also enhance wider community understanding of our food and beverage story. “We export food and wine to the world, yet pride in this achievement is often lacking by our own communities,” say Hay.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.