Top chefs for winter diners

Waimarino Bulletin, Volume 6, Issue 248, 28 June 1988, Page 7

Top chefs for winter diners

An Ohakune Junction restaurant has two rising stars of the culinary world as chefs this ski season.

Stacey Burford from Wanganui and Tauranga trained Paul Haycock will be running the Junction Brasserie for Turoa Lodge manager Graeme Berry until the end of the season when they leave New Zealand to go to the World Cooking Championships in Frankfurt, Germany.

Stacey was picked as a member of the junior team for New Zealand to go to the 'world cooking Olympics', as they are known. Unfortunately a sponsor for the team could not be found so the junior team won't be competing. Stacey and Paul have decided to g o anyway to support the

senior team and t o watch and learn from the world's best. "It's really frustrating," said Stacey. "We needed $60,000 for the team, the Americans had $1 million i n 1984." They are not strangers to cooking competitions, having recently competed in their third, the Taupo Trout Salon Culinaire. They both did well at the competition with

Stacey winning a gold medal for her venison dish and silver medals for her soup and seafood dishes. Paul scored a silver for his lamb and bronze medals for his soup and seafood dishes. Many of the sections were "magic box" events, where each competitor is given a box of unknown ingredients and is asked to come up with a dish within a set time. Stacey said the magic