Will Mordido’s culinary journey began with humble roots in the hospitality industry. Reflecting on his career, Will shared, "I've been in the industry for over a decade, starting out as a student and then through a Chef’s apprenticeship programme. It's been a whirlwind of experiences and learning."
Bringing NZ to Bocuse d'Or
Out of all of Will’s milestones, it’s safe to say that making history as New Zealand's first-ever Bocuse d'Or Finals candidate has to be the most exciting.
"Representing New Zealand at the Bocuse d'Or Finals in 2023 is something I'll always be proud of. It continues to be my greatest culinary honour, especially being the first in the country to do so. It was exhilarating being on a stage of that magnitude, it’s definitely the biggest crowd and judging panel I have ever had to cook in front of. The entire experience has shaped the way I cook and design dishes in general.”
Will’s success extends beyond competitions; his Buko Pop-up Restaurant is a testament to his vision and commitment to nurturing young talents in the culinary community.
Current Role and Passions
Currently, Will serves as the Culinary Lead for Compass Group NZ, where he is deeply involved in menu development, staff training, and creating training resources. "A lot of my job entails menu development, helping train staff on new menus, and creating training resources across the country for our various contracts," Will explained. Despite his busy schedule, he finds time to enjoy playing badminton, indulging in pottery, and spending time with his dog, Ranger.
When asked about his favourite dish to cook, Will found it hard to shared, "I enjoy cooking Bulalo, a delicious and hearty Filipino dish." His love for blue cheese also came up, with Will noting, "I love Blue Cheese, and the Puhoi Valley Distinction Blue always hits the spot."
Challenges and Learnings
Navigating the challenges of the COVID-19 pandemic and the cost of living crisis has been particularly tough for Will. "It has delayed the progress of my pop-up restaurant business, but I am slowly overcoming that by focusing on planning a range of different events so when the timing is right, we can hit go!" he shared. Despite these hurdles, Will has taken away some learnings that are always worth passing on. "Realising that everything good takes a lot more time, planning, and grit than I could ever imagine is probably my biggest learning," he reflected.
Insights into Bocuse d’Or
Will’s involvement with the Bocuse d’Or competition began in 2022, marking a significant chapter in his career. "I was selected to be the representative for NZ back in 2022 and have been pushing for NZ to reach the world stage at the finals level since," he explained.
Preparing for such a prestigious competition involves extensive research, recipe development, and rigorous practice sessions. "We try to replicate the competition conditions and cook our dishes against the same time constraints and similar distractions we would face on the world stage," Will said, emphasising the intensity of the preparation process.
Advice for Aspiring Chefs
To those starting in the industry, Will offers sage advice: "We live in an even faster-paced, ever-growing environment than ever before, so my advice is to constantly upskill yourselves and learn many different skills both in and outside of our industry." He also highlighted the importance of practical tools, adding, "I wish I could tell my younger self to learn how to use Excel earlier! It really has helped me organise many moving parts at once."
Looking Ahead
As for his future plans, Will is excited about completing his Bachelor's in Culinary Arts and advancing his pop-up restaurant, Buko. "I cannot wait to graduate and share the next phase of my pop-up restaurant, Buko, in the near future," he revealed. And if he weren’t a Chef? "I couldn’t imagine doing anything else! But if I wasn’t in the industry, I would probably be renovating homes!" Will shared with a laugh.