The recently held A Dinner for Scott (Scott Richardson Memorial Dinner) is continuing to grow local culinary futures through its scholarship programme, as well as strengthen its place in Southland’s culinary calendar as an outstanding event.
This year 160 people attended the dinner at Southern Institute of Technology (SIT) Hansen Hall in early August, with around 60 travelling from outside the region, from as far away as Christchurch.
“That's a big number, considering that's either driving or flying, and staying in our hotels or staying with family,” says Ethan Flack, Scott Richardson Memorial Trust Chair. “I think it's pretty special. We showcase our region to the people coming in and give producers an opportunity to be showcased to a different range of chefs.”
A Dinner with a Cause
He believes there are a variety of reasons guests are choosing to support the dinner. “…the cause is important to them, whether they knew Scott, whether they know Lee (Scott's son), or whether they see the opportunity for young people."
Mr Flack describes himself as very, very lucky to be involved with the Trust since it began five years ago. “I’m super lucky to work with the team that we work with, to make it happen… It's a community. You've got producers, sponsors, chefs, the Trust and many volunteers who do the mahi as well.”
In the next breath, he emphasises “all these people are working towards a single cause: to play a part in seeking opportunities for young people … to experience something which can provide purpose and direction for their future and establish them in a culinary career.”
Scott Richardson taught at both secondary and tertiary level, mentoring dozens of young people via his roles at SIT, then Southland Boys’ High School and in local restaurants. The Trust now facilitates around $10k worth of scholarships annually, Mr Flack said.
Expanding Opportunities for Students
This year, the Trust expanded the secondary school programme from two days to four, with 10 secondary school students involved from four schools, which began with an introduction to hospitality, guest speakers and hotel tours. The students then spent a day alongside 2026 guest chefs: Hannah Miller Childs, Jimmy McIntyre, Haylee Chanel-Simeon, Archana Kurup and Thomas Netana Wright, visiting Auld Farm Distillery, Bluff and Ocean Beach.
The extended format also helped trustees get to know the scholarship applicants.
"We got to see what their passions were, why they wanted to do it and what they were planning to do next year…”
After three-and-a-half days with the students, the Trust awarded two secondary scholarships instead of one. Kyle Masajo from Northern Southland College and Sophie Spedding from Central Southland College were selected; both have enrolled at SIT, starting next year.
Mr Flack said they were two excellent candidates of equal calibre. "… to give two scholarships rather than one was super exciting for the Trust. We said we can't decide between you two. You're both passionate, you're both driven, you both love what you do and you both see this as a career.”
Kyle Masajo is delighted with his selection. “It is an honour to be chosen as a scholarship recipient of the 2026 Dinner for Scott Programme… I would like to say that receiving this award gives me such a great start to my cooking journey.”
He received a chef’s knife kit, a pair of Birkenstock Boston Pro clogs, a cast iron pan and money towards his SIT programme. “It is such a blessing”, he said, adding “To be able to gain recognition and confidence gives me a sense of validation that nothing is impossible.”
Kyle encouraged others to take risks and give everything a go. “Whoever is reading this, I hope this gives you a heads up to take any opportunities that come your way; you never know. Life is too short for comfort.”
The Trust's major award, the Scott Richardson Scholarship, was presented to Audrey Bangay from FlourBro Sourdough Bakery, who plans to travel to England and Europe for further development.
Mr Flack explained the Trust’s support is not limited to successful applicants.
"The people who weren't selected also receive support. We talk with them about their next steps and how we can help them progress. It's about building rapport and relationships. We want to reinforce the idea that other people are looking out for them and genuinely want them to achieve and succeed.”
While the scholarships matter, Mr Flack believes the greatest value lies elsewhere.
"The impact of the programme isn't found in one scholarship. It's also found in the fifty or sixty students who spend three incredible days learning and growing, working alongside some of New Zealand's top chefs, who are people that understand what we're trying to achieve and are willing to support young people wanting to gain experience."
Supporting Career Development
He believes the programme helps shape both careers and life skills.
"…I don't think students forget the experience… It builds confidence, communication skills and the ability to speak in front of peers. Those are skills many young people struggle with, and they're valuable far beyond the classroom.”
For some participating students, the wins were all about showcasing quality Southland produce and connecting with top chefs.
Level 5 Diploma in Cookery student, Daniel Sheriff, was inspired by the dishes he prepared. “I did the venison course, a loin of braised venison. I’ll be able to utilise the concepts in my own cooking.” He also gleaned a lot from the guest chefs. “Their workflow and how they organise their work to get it done in time.” Working alongside guest chef Jimmy McIntyre and seeing his work ethic impressed Daniel, and he enjoyed the learning experience. “He was instructive, but he let us breathe; he didn’t micromanage us.”
Fellow Level 5 student, Chonelle Evans, described the dinner as a “10 out of 10” experience. “It was cool to meet these incredible chefs who have amazing careers,” she said. Paired with guest chef Archana Kurup on the pre-dessert course, Chonelle helped to prepare Southland parsnip and apple puree, gnocchi made from bread, blueberry honey, candied chilli walnuts, and nasturtium crisps paired with aged sheep cheese. “It was very interesting for a pre-dessert; it was more savoury than sweet,” she explained Chonelle was particularly fascinated by her guest chef’s approach to cooking, who has an ethos of reducing food waste.
“Bread is one of the most wasted foods globally. We used it for the gnocchi… The parsnip and apple peelings were steeped in water and the liquid used to enrich the
puree. Archana opened my eyes; you can actually use all this ‘waste product’. She gave us ideas on ways to use it. I thought it was really cool.”
The highlight of the event for Chonelle was the dinner service. “Plating was my favourite thing. I love the rush. I did it last year too.”
For other students, it was the camaraderie of the event which made it a memorable experience.
Level 3 Cookery student, Elyssa Stapleforth-Kohi, worked in the Jimmy McIntyre team; she enjoyed the social aspect, especially working alongside a mix of students from different levels. “Meeting everyone and making new connections, friends wise and all the chefs – that was pretty cool. It was good to work across the different programmes and meet other SIT students. It was a very good time for me.”
Third-year Bachelor of Commerce student Lile Makahununiu was included in the dinner through taking an Events paper. Having participated in numerous events due to her family’s involvement in event management, Lile helped to supervise the pouring and serving of beverages and found her previous experience helped on the day. She had fun working alongside high school students and liked contributing to something that was for a good cause. “I made some nice people connections; I enjoyed talking to previous scholarship winners. And seeing events like this being held in Invercargill is a good thing.” Her biggest takeaway was the importance of organisation and covering everything down to the finest details to have a successful event. “You need to be super clear in communicating.”
A productive partnership with SIT
Mr Flack acknowledged the importance of having an ongoing relationship with SIT which included the dinner venue, the training kitchens, SIT hospitality students working alongside the guest chefs, and more.
“SIT as a sponsor and as a venue was incredible. The guest chefs were excited; it took them right back to their roots of their training having a facility that was clean and sharp and organised.“
“That space which we're able to utilise and showcase the dinner, and to have people present … and certainly it's unique; recognising and appreciating that I think it's really important too - both the facility and the SIT students and staff are a massive contribution to the event’s progress for the last five years; it's been pretty special.”
Mr Flack noted as well as hospitality students, there were ten Bachelor of Commerce students involved this year.
“It was incredible… it’s built into their programme to do a certain number of hours in community events. We had three of them selling merchandise; four people doing the van run; they were pouring drinks on the Saturday. They saw the briefing and then the guests come; having them exposed to an event like that and seeing the night was pretty cool, and another wee win. It’s not just a dinner.”
Advice for Young People
Reflecting on his own journey, Mr Flack acknowledges mentors played a critical role.
"I wouldn't be where I am today without mentors such as Scott, Simon Boyle, Frederic Monnier, Gary Jones, Benoit Blin and Tommy Banks.
"My advice to young people would be to surround yourself with people who inspire you and learn from them. Mentors make an enormous difference at every stage of life."
If he was able to give advice to his 15-year-old self, Mr Flack’s answer is simple.
"Just do it. Don't overthink things. Give opportunities a go. What's the worst that can happen?
"One quote I love is, 'Get knocked down seven times, get up eight.'” He encourages young people to focus on growth rather than perfection, and he believes confidence is built through experience.
“Get as many life skills as you can. Get outside your comfort zone. Nothing is wasted."