Episode Details

Ellouise Day just claimed top honors as Young Chef at Ara Institute’s competition, a year after winning Young Pastry Chef — and she’s just getting started. Rising through Ara’s ranks since 2019, this sous chef from OGB in Christchurch credits a school advisor for steering her toward culinary greatness. Facing off against elite local chefs, she wowed judges with a perfectly seared lamb rump and a rich chocolate cremeux — her win sealed by flawless execution and relentless practice. Beyond the trophy, she’s snagged a catering voucher, a farm tour, billboard fame, and a shot at national championships. Meanwhile, Catrin Grant took pastry honors with her autumnal entremet, and Olivia Wormald won trainee category with a salmon masterpiece. The competition also unveiled new Ara Foundation scholarships, fully funding top scorers’ paths to the New Zealand Chefs Championships — travel, lodging, coaching, all covered. Day, dreaming of head chef glory and global kitchens, says cooking’s magic lies in seeing people’s joy — especially when dessert hits the spot.

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