Rosemary Anscombe (Rosie) first learnt about the tailored distance Bachelor of Culinary Arts (WIL) pathway while working at a bistro in Arrowtown.

Thanks to her two years’ experience as a chef and a Level 4 certificate in Cookery, she was able to be accepted straight into year 2 of the programme in 2024 through the Advanced Standing process.

"It was the perfect setup for me," says Rosie.

"If I'm going to study, I want to be able to still work. I really enjoy working."

Shortly after starting her studies, Rosie moved to Waipara in North Canterbury, to work as a Senior Chef De Partie at the restaurant of renowned winery, Black Estate.

The business has a keen focus on organic and sustainable food, and Rosie says those values align well with Otago Polytechnic's programme.

"I saw Black Estate as a great place to learn more and gain fresh opportunities, while progressing my skills and knowledge."

Rosemary Anscombe relaxing with colleagues outside Black Estate Winery's restaurant

She runs the larder section at the prestigious restaurant, while also assisting colleagues across the grill and plating sections. She says she appreciates the detail and care that goes into the food, and likes that everything is made in-house.

Rosie admits it does require discipline, setting aside extra time for studies alongside the fulltime, high-pressure job.

But for her, it's the perfect mix.

"I'm someone who personally enjoys being busy, so I like that. And the fact that it's very satisfying to feel like you're doing well at something and improving."

Rosie spends around four hours a week on project tasks outside of work hours and connects weekly with her facilitator online. However, much of her learning takes place through the day-to-day activities in the workplace.

The skill development, experimentation, collaboration, and reflection that happen during service are all part of her project work and growth as a chef. She credits this integration of learning and practice as a major driver of her improvement.

Otago Polytechnic's Bachelor of Culinary Arts programme is the only one of its kind in the southern hemisphere, and is designed to help empower learners to follow their passions.

"I think it definitely helps on the CV but I would say it's also a really great course in the respect that it does keep you humble," says Rosie.

"And it reminds you of the importance of why we are in hospitality and all of the good things about it."

"So it's nice to be working with people who have a really positive outlook and are teaching that really positive outlook to young aspiring chefs."