Emma-Louise Ball

Emma-Louise Ball is about to take the first step in her international chef journey. The Toi Ohomai culinary arts graduate is excited to combine her passion for food and travel as she prepares to work at a prestigious ski resort in America. 

Emma-Louise has secured an international working holiday at Pendry Park in Utah where she will be building on her skills as a chef. Emma-Louise started her culinary arts journey as a high school student and has worked her way from a Secondary Tertiary Partnership course to a Diploma in Culinary Arts. She has her sights set on exploring the world and experiencing different culinary experiences. 

“I’ve been cooking since I was seven. As a teenager, I got a job in a café and I knew I wanted to get into hospitality. My dream is to travel the world as a chef,” she says. 

So when she was presented with an opportunity to secure a working holiday in America, she jumped at the chance. 

“You need to apply at least six months before you can go and I was offered a couple of different placements, but I was hoping to go somewhere colder, so I held out until I was offered this position.” 

Emma-Louise can’t wait to build on the skills she’s learned at Toi Ohomai. 

“The food and the menu at Pendry Park is nothing like what we have in New Zealand. They do a lot of fine dining and it will be such a great experience for me. 

“They host a lot of student and graduate chefs so I’m hoping it will be a really supportive and challenging place to work.”

Emma-Louise admits she was nervous before embarking on her culinary arts journey, but says she would recommend it to anyone wanting a challenging but rewarding career. 

“I was 16 when I started and I thought I’d be laughed at, but everyone was so welcoming and I’ve had great support from my tutors. I don’t regret getting into it at all.” 

She says she’s had some great experiences while studying at Toi Ohomai, including competing at the Nestle Golden Chef Hat Competition.

“It was my first cooking competition and I wasn’t sure what to expect, but it was a fantastic experience,” she says. 

“I’m so excited about the opportunities ahead.”