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Kanishka Dougall

Diploma of Culinary Arts Level 5

What were you doing before you came to study NSIA?

Before I came to NSIA I was working for three years as a Chef/Owner of my own bakery and patisserie. Sadly, a fast food outlet in India shut down my shop. So I then shifted to sales and marketing for a couple of years, but I did not enjoy it as much. So I decided to start anew, and get back to the kitchen to sharpen my skills, and start to learn everything from scratch and begin my journey.

What have been some of the highlights of the programme?

The teachers teach us very well in terms of practical skills and theory. I personally love the practical classes much more too. The way they teach us how to cook in terms of the dishes and presentation is really helpful. Also, the friendly student teacher interaction, makes you feel more confident in performing better in the kitchen. I am also very impressed with the course content.

What is your current job, and what are you enjoying?

I am a Commis Chef in an Indian kitchen in Auckland. I am learning to follow recipes and not overdo it in terms of taste, ingredient measurement, and the cooking time. This has made me cook much more consistently and I’m proud of that. I’ve also learnt how the kitchen operates in New Zealand, as the workflow system is different to when I cooked in India.

What do you plan to do in New Zealand?

I plan to work in New Zealand and learn as much as I can in New Zealand about all the different culinary delicacies around me. I also want to learn about how to cook more dishes and manage kitchen operations.

What is your career goal?

My goal is, and has always been to become the Executive Chef of a very big five star hotel and then move into management after that.