New Zealand Diploma in Cookery Level 5
He may be from the Philippines, but Anthony Miranda has a thing for Italian cooking. Since arriving in New Zealand to study cookery 18 months ago, he has worked at three of Auckland’s most popular Italian eateries. Lucky then that the tutors at
What brought you to NSIA?I was keen to work as a chef outside of my country and was looking for somewhere I could study culinary arts and enhance my cookery skills. My agent showed me lots of different schools here in Auckland, but after an extensive internet search I chose NSIA because it’s one of the most well-known schools, has good facilities and offers students plenty of support.
What have you learnt so far?During my first
I particularly enjoy the practical classes because it enhances my skills and teaches me a lot about cuisine from different countries. I’m looking forward to sharing these new dishes when I go back home. I meet different tutors and chefs every block, each with their own style of cooking, and their own unique experiences and techniques to share. This all contributes to my own development as a chef.
However, the most valuable thing I’ve learnt at NSIA is the importance of having the right attitude. To succeed in this industry, you need to cultivate a positive attitude towards your work, and your co-workers and customers. Even if you are a skilful chef, you won’t do well with the wrong attitude.
Tell us about your employment journey.NSIA helped me put together my CV in a way that would appeal to New Zealand employers, and they also helped me secure my first part-time job here in New Zealand, as a commis chef at Andiamo, an Italian restaurant in Herne Bay. There I assisted the sous chef and head chef in cooking and preparing food, handled the larder and breakfast section, and ensured company kitchen safety standards were followed by everyone.
From there I was offered a job as a commis chef at another Italian restaurant, Osteria Del Pane, where I worked on the hot section cooking main courses. My third and current job is as a pizza chef and commis chef at Viva Italian Restaurant in Auckland’s Aotea Square. My daily tasks include ensuring ingredients are fresh, preparing food, making pizzas, and helping the chef de partie cook main courses and other dishes. I’ve really enjoyed learning how to make authentic pizza using a wooden