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Ray McVinnie (M.A.(Hons),
C&G Dip CA) has been a food writer and
advisor at Cuisine magazine since 1992. Now
a Cuisine magazine Food Editor, he also
writes a weekly food column in the Sunday
Star Times, Sunday magazine.
Ray has always
had a passion for food. Even while studying
for his Master of Arts in History at
Auckland University he cooked part time. A
professional chef for many years at some of
Auckland’s best restaurants he was Executive
Chef at Metropole for 6 years after it
opened.
He is an
experienced food judge, judging the Corbans
Food and Wine Challenge and the New Zealand
Cheese Awards for many years. He is on the
International Jury for the Slowfood Awards,
and has also twice been on the panel of
judges for the World Food Media Awards.
Ray is also an
award winning food and travel writer and was
winner of the the Air New Zealand Food and
Travel Award in 1992, of the Buttermark Best
Writing Award in 1994 and 1997, the New
Zealand Guild of Food Writers Visuals Award
in 2001, and in 2005, he won 3 awards, the
New Zealand Guild of Food writers Gastronomy
Award, the Recipe Award and the Food styling
Award.
He has had four
cookery books published The New Zealand Fish
Cookery Book 1986 (revised and published as
"Cooking the Catch" 1997), the Chicken
Cookbook for New Zealanders (1994), "The
Modern Cook" (New Holland 2001), and “Eat”
(New Holland 2003)
Apart from his
food and travel writing, Ray is also a
lecturer at the Auckland University of
Technology and is an experienced food
stylist, consultant and guest chef for
various restaurants and cooking schools.
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