Ākonga Step Up for Supper Club

There’s generally a buzz in the kitchens at Toi Ohomai, an energy that comes not just from simmering sauces and the clatter of pans, but from a sense of purpose.  

This week though, at the centre of it all is culinary arts tutor Jonathan Chemis, a chef whose passion for food is matched by his dedication to the community.  

This year, as he hosted four tables of guests for the beloved Rotorua Supper Club charity event, his ākonga came along for the journey, teaching them that food can nourish far more than just the people who gather at the table.

The popular Supper Club event raises money for Ronald McDonald Family Retreats in Rotorua and Jonathan is no stranger to the event having cooked for guests for the past 14 years.  

Four tables of eight guests were hosted at Kaiwhata Restaurant at the Toi Ohomai Mokoia Campus, receiving a memorable dining experience.

Jonathan says being part of the Supper Club is something he looks forward to each year.

“This kaupapa is really close to my heart,” he says. “The Ronald McDonald retreats play an important role for whānau who need time, space, and support. If we can contribute even a small part to making that happen, then we’re doing something meaningful.”

Jonathan’s Level 4 culinary arts ākonga have been directly involved in preparing food for the event, giving them valuable hands-on learning while contributing to a real-world community initiative.

“Our ākonga have shown incredible commitment,” Jonathan says. “From food prep to menu execution, they’ve stepped up. It’s an amazing opportunity for them to see how culinary skills can connect to something bigger than the kitchen.”

On the night, five culinary arts ākonga worked alongside Jonathan in the kitchen at Kaiwhata, gaining firsthand experience in high‑pressure, event‑style service. For many, it was the first time cooking for an event of this scale, an experience that proved as rewarding as it was intense.

For ākonga Dave Allen, the kitchen offered more than just professional development. 

“You can just lose yourself in the kitchen,” he says. “I came in feeling pretty down, but I left on such a high. It was an invaluable experience.”

Fellow ākonga Shavaughn Koroheke and Ellie Porter admit they felt nervous heading into the evening, but say the experience quickly became one they won’t forget. The highlight for them was a round of applause from diners at the end of the night, a moment that made the long hours and pressure worthwhile.

The Institute’s Food and Beverage STP ākonga also played an important role, setting up the restaurant and refining key front-of-house skills as part of the event delivery.

Jonathan says the event highlights the synergy between education and community service.

“This is the kind of learning experience that stays with students well beyond their studies. It’s practical, it’s meaningful, and it reinforces the value of hospitality in bringing people together.”

Toi Ohomai is proud to contribute to the Supper Club once again and blown away by the dedication shown by kaimahi and ākonga involved.