I was really impressed with all the facilities, the size of the kitchen, the amount of machines for each student and the way the chefs conducted the classes.

Flavia Kupka - Cookery

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Great tastes

Flavia Kupka was already working as a chef when she enrolled in Central’s Professional Cookery programme, and her career has flourished since she graduated.

Having now rapidly progressed through the cheffing roles to become a chef de partie in the sauté section of the up-market restaurant Botswana Butchery in Queenstown, Flavia says she can “absolutely guarantee” the course helped her to become a better chef.

“I was really impressed with all the facilities, the size of the kitchen, the amount of machines for each student and the way the chefs conducted the classes.” Learning from guest chefs and taking part in cooking competitions helped broaden her knowledge of food and ability to cook under pressure.

She also enjoyed how Central’s learning space extended into Otago’s heartland. Among the many memorable experiences were visiting local restaurants, picking grapes and olives, plucking ducks and wine-tasting. Working in a busy restaurant and studying sometimes required a bit of juggling but Flavia says the challenge was well worthwhile. “Just go for it. It is one of the best investments you can do for your career.”

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Flavia Kupka - Cookery

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