Joseph Clarke (21), a demi chef de partie at Queenstown's exclusive Blanket Bay Lodge, won the 2009 final of the Hans Beuschkens World Junior Chefs Challenge in Wellington earlier this month.
Eight young New Zealand chefs and two guest competitors, from Fiji and Vanuatu, gathered at the Westpac Stadium on May 9 for a weekend of intense competition.
Hopes are high for Mr Clarke, who will be representing New Zealand for the second time in the event.
Having previously won a silver medal at the 2008 event in Dubai, he is determined to return to New Zealand next year with the gold.
Mr Clarke is no stranger to winning awards, being the Southern Lights Commis Chef of the Year for the second time in a row.
"It's a real honour to represent New Zealand and I'll be doing everything I can to bring the gold home this time.
"I'm lucky to have such a great team at Blanket Bay to learn from.
"They're all really supportive and, because they've won awards, they understand the pressure you put yourself under to create the perfect dishes."
In the duathlon-style competition in Wellington, the chefs first had to make an Akaroa salmon hot entrée, presented cold, designed to challenge the young chefs in terms of dish design, presentation and glazing techniques.
The second day of the competition featured a live cook-off, representing 80% of the overall score, where chefs had to create a two-course menu for six people using sponsors' products from Silver Fern Farms and Nestle Professional.
Blanket Bay Lodge executive chef Mark Sycamore said he was proud of his young chef.
"We're all absolutely thrilled for him.
"It's a huge achievement and I believe he can go all the way."
Mr Sycamore believed the lodge policy of encouraging chefs to enter competitions played a huge part in maintaining a positive, supportive working environment and retaining staff.
