KEYNOTE SPEAKERS
MONIQUE FISO
Monique is known for her contribution to the revitalisation of Māori and Pasifika cuisine, and for breaking down barriers in the culinary world. She is fiercely passionate about cooking with fire, foraging, kai motuhake, and the preservation of indigenous knowledge.
With over two decades of experience, Monique continues to elevate her craft. Today, she runs a culinary creative with her partner, Katie Monteith. A formidable team, Monique and Katie have gained an international reputation for their storytelling through kai.
ZANE POCKLINGTON
Founded DC Academy in 2003, Keeping at-risk youth in sport and out of Jail, Culture lead for NZ Māori Rugby League. Coach NZ 16s, Work with the Warriors 20s and pathways program. Roosters & Dogs.
Co-founder Generational Impact Trust, DC trade Pathways, DC Construction Ltd.
Serve on the Kelston Boys’ High School Board, currently protecting our school against a hostel take over and standing up for local voice.
Alongside that, he has spent 20+ years as an Account managing &b solutions consultant in the corporate world. But at the core of what he does is all about helping young men find direction, purpose, and the belief they can lead change not just in sport, but in life.
KATHRYN BERKETT
Kathryn has her Masters in Educational Psychology, and has certified as a Neurosequential Model of Therapeutics practitioner with Dr Perry. Kathryn has extensive experience in understanding how trauma can impact on development. She has worked and trained, nationally and internationally, on the subject of neuroscience for over twenty years, delivering to a variety of organisations including: the Police; Oranga Tamariki; Teachers; Corrections; Parents; Recreation Groups; Mental Health Professionals; NZ Rugby; and Corporates. Kathryn also has a TEDx talk titled: ‘Neuroscience of Device Zombies’.
INVITED SPEAKERS
LUCAS PARKINSON
Executive chef and owner, Aryeh, Piha
38-year-old chef and restaurateur Lucas Parkinson burst onto the New Zealand dining scene with the opening of his debut restaurant Ode in Wānaka in 2017. The restaurant quickly gained a solid reputation for inventive and delicious fare showcasing the region’s fantastic produce and was arguably the country’s most sustainable high-end restaurant.
Within its first year of opening, Ode was awarded a spot in the Top 100 list in Cuisine Good Food Awards, followed by a spot in the Top 50 and one hat in the 2019 awards, which it maintained until its closure in 2021. Lucas is an entrepreneur and chef who navigates the path between commercial success and soul-fulfillment, delivering world class dining experiences that benefit both planet and community and tell a story of the here and now.
NIKOLAI SOLAKOF
After finding a vintage jacket from a long-forgotten brand called Oscar Eide, former builder Nikolai Solakof went on a five-year journey to bring the company back and revive a small slice of New Zealand's fashion history… keeping it New Zealand made in the modern day.
Join him as he shares the trials, tribulations, and practical tips for turning your hobby into a functioning business while riding the waves of local production in a global economy.
JANELLE RIKI WAKA
Iwi Affiliations: Tainui Āwhiro, Ngāti Hauiti
Janelle is one of two Kaihautū (Directors) of Riki Consultancy, working alongside her brother Nathan. A dynamic and experienced leader, she brings over 14 years of expertise across leadership, strategy, and governance. Janelle is a powerful keynote speaker, skilled coach, and engaging emcee, known for her ability to inspire, challenge, and connect authentically with a wide range of audiences.
Her passion for te Tiriti o Waitangi education and her sharp strategic thinking make her a trusted advisor for clients and communities navigating transformational change. When she’s not deep in kaupapa Māori or leading courageous kōrero in boardrooms, you’ll find her supporting her favourite rugby league team, being Māmā Bear to 5 amazing tamariki or baking sourdough bread for her whānau!
Janelle’s superpower? The perfect blend of humour, warmth, wisdom, and a fearless ability to provoke new thinking, all delivered with aroha and authenticity.
Dr Erin Young
As a Teaching Fellow at the University of Otago, Erin draws on her broad experience as a food scientist and industry technologist to guide food science students as they consolidate their university experience by learning to apply the food product development process to create new products. In addition, she teaches students in her specialist expertise area of food packaging.
With over 15 years' experience in some of New Zealand’s largest food manufacturers as a packaging technologist, Erin has worked with all manner of food products, from crumbed fish fingers and chocolate assortments to some of New Zealand’s favourite coffee products. That gave her exposure to all manner of packaging materials and, more importantly, to people across many parts of the food (and supporting) industry. She is passionate about integrating scientific principles, practical creativity, and relationship-building to enhance the learning experiences of the next generation of food industry leaders.
WORKSHOP PRESENTERS
JESS PATEL
Jess Patel is new to the HETTANZ Assistant Food and Nutrition Kaiarahi role, starting at the beginning of this year. She is a full-time teacher, working at the HOD Technology at St Oran’s College. She teaches from Year7 - 13 working across both the Technology and HPE curriculum areas. Alongside teaching she has worked with NZQA which brings additional knowledge to her Kete.
SHARYN MACPHERSON
Long serving Past HETTANZ President and Executive Life Member Sharyn McPhearsons teaching career spans over 50 years. She is a woman who wears many hats, who has taught in a variety of areas such as food, fashion, product design, wood/metal. At all levels.
CHRISTINA STILWEL
I have been teaching for 36 years in Soft Materials and Food Technology, mainly in the Waikato region. I have been a marker of external reports for 10 years including extensive experience as a panel leader. I have also been an external moderator of the technology internal standards. I love creating articles using Soft Materials and then gifting the articles or selling them at markets. I’m well known for the scrappy wool blankets that I make and have given over 200 away to charity.
CHEF CHETAN PANGAM
Chetan’s passion for cooking began at a young age, inspired by his mother’s culinary talents. He honed his skills at India’s top luxury hotels, including Oberoi, Taj, Radisson, and Leela, before moving to New Zealand in 2002, having worked some for some of new zealand's largest hotel chains & now working in his own restaurant - Bellbird eatery at the dowse art museum where he proudly leads his kitchen & FOH teams with positivity, adaptability, and a strong team spirit.
Chetan’s signature cooking style combines the distinctive cuisine of his native India with the exceptional quality of New Zealand ingredients. Grass-fed New Zealand beef and lamb feature prominently on his menu, and he takes pride in showcasing the work of local farmers. As a proud Beef + Lamb Ambassador Chef, Chetan continues to celebrate the exceptional taste and consistency of New Zealand’s produce
BRONWYN GILLIES
Bronwyn Gillies has been teaching Textiles Technology since 2003. She has a Fine Arts degree majoring in textiles and jewellery. Her teaching practice is centered around learning and experimenting with a wide range of techniques and materials with a strong lending towards applied design.
NICOLA POTTS
Nicola Potts is our HETTANZ Food and Nutrition Kaiarahi and has been since the inception of the role in 2017. She is a full-time teacher herself of Food and Nutrition at St Patrick's College Silverstream, Upper Hutt. She was on the pilot for the new Health Studies standards for two years giving feedback to NZQA on how they were working, this was after she was on the panel that wrote the standards. She is also on the HPE curriculum refresh team which is one of her most challenging roles yet.
MARY SPIERS
Mary Spiers began her career in clinical dietetics, progressing into private practice and later public health. She joined the University of Otago in 2012, initially teaching in the Master of Dietetics programme. Currently, she teaches in the Master of Applied Science in Advanced Nutrition Practice.
Mary has a keen interest in public health nutrition and in strategies that support people to adopt a healthy dietary intake. She enjoys sharing her knowledge and experience with undergraduate and postgraduate students through experiential and class-based learning opportunities.
Together with the nutrition@otago Food Team, Mary has helped establish a Garden to Table strategy in collaboration with Toitū te Taiao (Sustainability at Otago) and the Pacific Centre. The team grows vegetables and herbs in campus gardens and a tunnel house, using the produce in the weekly menu for the Taraka Kai (Food Truck) on campus and in cooking classes for students.
MEREDITH PEDDIE, PHD
Meredith Peddie completed her PhD in 2012, investigating the effects of interrupting sedentary behaviour with regular activity breaks on postprandial metabolism. From 2012 to 2020, she held research-focused positions within the Department of Human Nutrition, supported by National Heart Foundation Fellowships. Since 2020, Meredith has served as a Senior Lecturer, where her teaching focuses on the relationships between food(s) and the risk of non-communicable diseases.
She values the balance that academia offers, combining research, teaching, and service opportunities—such as her work with the Heart Foundation Expert Nutrition Policy Working Group.
Outside of work, Meredith often enjoys rowing on the Otago Harbour or spending time with her husband and two children.
DR MELANIE RIWAI-COUCH
Dr Melanie Riwai-Couch (Rangitāne o Wairau, Ngāti Kuia, Ngāti Apa ki te Rā Tō) has worked for over two decades in the education sector as a teacher, a tumuaki at a kura kaupapa Māori, a senior advisor for iwi and the Ministry of Education, and an education consultant. Her experiences have provided her with an in-depth understanding of effective partnerships under Te Tiriti o Waitangi, issues of sovereignty for iwi, and how to help whānau find and use their voices in education. Dr Melanie Riwai-Couch has a Master of Education, a PhD from the University of Canterbury, and is a registered teacher.
KAIKAKO
ADELE TOWGOOD
Adele Towgood is the PPTA Deputy General Secretary for Membership. Ensuring all members are aware of their rights and responsibilities through the PPTA Education programme is a core part of Adele’s role. This includes the development of best practice polices and processes to help schools establish and maintain positive work environments, and she is pleased to support teachers and school leaders to grow in their career in a way that strengthens relationships and positive outcomes for all.
JOYCE SHANKAR-KAY
Joyce Shankar-Kay is an experienced Technology educator with over 25 years in Primary, Intermediate, and Secondary teaching across New Zealand and the UK. Her background spans Food Technology, DVC, Textiles, Digital Technologies, and Biotechnology. Currently at Ōpihi College, she teaches integrated, literacy-rich Year 7–8 programmes alongside Food Technology.
RUTH CORKILL
Ruth Corkill she/her (MFA, MSc) is a Lead Advisor for Technology at Te Poutāhū | Ministry of Education. She provides strategic leadership across the Technology learning area, developing resources and curriculum guidance. With a background spanning physics, creative writing, research, disability advocacy, and ceramics, Ruth specialises in translating complex ideas into accessible learning experiences.
CARLIN LINKLATER
Carlin Linklater has 14 years of teaching experience in Physical Education, Home Economics and Food Technology, and serves as an assistant Dean and executive member of HETTANZ. He has a proven track record in curriculum design, behaviour management, and literacy and numeracy integration, and is passionate about empowering students to succeed in both practical and academic learning.
BRIARLEY DAVIES
Briarley Davies is a first-year teacher in Food Technology who brings energy, creativity, and a fresh perspective on engaging diverse learners. Her early career focus is on building strong relationships, fostering inclusive learning environments, and integrating digital tools into practical subjects.
TINA LUMSDEN
Tina brings over 20 years of fashion and textile industry experience to her third year of teaching. Her workshop introduces the applied design skill of appliqué through the cultural lens of Pasifika design, particularly the symmetrical patterns of Tivaevae.
Students explore themes such as Matariki or Te Taiao, creating both paper exemplars and fabric samples that come together into a collaborative class piece. The lesson embeds values of Manaakitanga, Whanaungatanga, Turangawaewae, and Kotahitanga, while incorporating literacy and maths-rich learning. A follow-up session on instructional writing reinforces technical and language skills through reflection and structured documentation.
JENNIS HAYES
Jennis Hayes is an enthusiastic educator and the dynamic Teacher in Charge of Food Technology and Hospitality at Rutherford College. With a creative background in visual communication, specializing in fine arts, and a master's in professional studies focused on Modern Learning Environments- Jennis aims to combine contemporary teaching practices with innovation in education.
Before her teaching career, she owned a successful business importing and manufacturing dancewear, while designing costumes for Candy Lane dancers and activewear for professional athletes. In her presentation, Jennis will share insider tips, tricks, and invaluable insights from her diverse career, offering fresh inspiration for both new and experienced teachers in an effort to elevate their teaching game!
SAM WRIGHT
Sam Wright is a passionate kaiako whose love for Home Economics, Food & Nutrition, and all things culinary was sparked back in his own school days, and he’s been carrying that fire ever since. Based at Blue Mountain College in the rural West Otago town of Tapanui, Sam holds a Bachelor of Applied Science in Consumer Food Science from the University of Otago.
He is the Head of Technology and Teacher in Charge of Te Reo Māori me ōna Tikanga Māori, as well as the Māori representative on the HETTANZ Executive. In recent years, Sam has been deepening his understanding of te ao Māori, strengthening the knowledge he grew up with and sharpening his reo and tikanga knowledge. The Food & Nutrition classroom is his natural habitat and you’ll almost always hear him before you see him, happily singing his way through the day (a surprisingly effective teaching technique). For the HETTANZ conference, Sam is hosting an informal drop-in session: come for a kōrero, bring ideas, get support, brainstorm together, learn a waiata, or sharpen up your pronunciation.
MARGARET LOINI MEDLAND
Margaret Loini Medland has over 16 years of combined industry and educational expertise with a primary specialization in French Pastry. Having spent a decade as a chef, she now serves as TIC of Food Technology at Rototuna Senior High School. She is passionate about integrating industry expertise into the curriculum, inspiring students to understand both the technical artistry and the science behind cooking.
GEMMA MCDONALD
Gemma McDonald is a dedicated educator and Kaihautū (Dean) with a decade of experience across Physical Education, Health, and Food Technologies. Known for her ability to build authentic, impactful relationships, Gemma’s driving passion is championing the underdog - empowering every student to feel valued, overcome challenges, and thrive in the school environment.
TINA WILLIAMS
With extensive experience as a Teacher and Head of Department in Food & Nutrition, I have contributed nationally through moderation, assessment writing, critiquing, and marking, gaining deep insight into the subject’s academic rigour and integrity. I have a personal passion for healthy lifestyles and well-being, which is embedded in my pedagogy. Being committed to lifelong learning, I later completed postgraduate study in Digital and Collaborative Learning, followed by a Master of Education in Leadership while continuing in a school leadership role. More recently, I have strengthened my bicultural practice through Māori studies, including Toi Maruata and Te Ara Reo Level 2, which has enriched my teaching and reinforced the importance of culturally responsive, future-focused education.
SUE PARKES
Sue is an experienced classroom practitioner in Home Economics and Technology Education, having taught in both Aotearoa New Zealand and Council of International Schools (CIS)–accredited settings. She has worked across the International Baccalaureate and Cambridge programmes, teaching in diverse international contexts. These experiences provided her with new lenses on education and curriculum, particularly when working alongside teachers and learners for whom English was sometimes a third or fourth language.
Sue remains deeply passionate about Home Economics (Food and Nutrition), especially in light of the exponential rise in diet-related diseases, and the critical connections between nutrition, learning, health, and sustainable food choices.
Now modelling the value of lifelong learning, Sue is six months away from submitting her doctoral thesis, which explores Global Citizenship and Global Citizenship Education within an Aotearoa New Zealand context.