I’m coming to the end of a really long day, actually a really long few days and it would be so easy to give up right now and go pour a glass of wine.

I guess the way I’m feeling is not that dissimilar to what many of you feel in your busy roles in the hospitality industry, whether you are a baker, a cafe owner, a chippie or something else. So I guess you too know the feeling of ‘why do I keep working so hard at it?’ but then something no doubt will spur you on and you’ll get your second wind and away you’ll go striving to always be the best you can be.

Fortunately in this industry, and writing about this industry, there are lots of chances to get that second wind.

For me recently it has been to watch shaking nervous hands present a flat white for judging in the New Zealand Culinary Fare Barista Open competition and understand the passion behind that effort. To marvel at the intricate detail of a Celebration Cake entry at and wonder at the age of its creator or the hours put in to achieve this result. To watch a chef take basic raw ingredients and turn them into a masterpiece of colour, precision cutting, forming and perfect balance of all its elements, now that’s inspiration. So too are the pie makers that reach the final echelon of gaining Gold in the Bakels New Zealand Supreme Pie Awards. And then there is the Supreme Award winner in that competition – the one that by reaching that level has not only achieved greatness, but also set himself up for a whole lot more work!

One thing is for sure, watching from the sideline to these events, I’m spurred on and I often wish those taking part could see through my eyes just how amazingly talented and committed they are. So whether you have earned an award or not, stop and take a look at what you have achieved and be proud, because you certainly deserve to be.

I hope you find further inspiration in our coverage this month of the New Zealand Culinary Fare and the Bakels New Zealand Supreme Pie Awards.

Cynthia Daly, editor

Food & Beverage Today