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As companies try to go from hardly staffed to fully staffed practically overnight, teens appear to be winning out more than any demographic group. The share of 16- to 19-year-olds who are working has not been this high since 2008, before the unfolding global financial crisis sent employment plummeting.
In a post-Covid world if you want to travel more sustainably, do your homework first
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In a post-Covid world if you want to travel more sustainably, do your homework firstBy Paige McClanahan, New York Times
Last Updated: Apr 23, 2021, 06:04 PM IST
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So you’re vaccinated and eager to finally plan a real summer vacation after a rough year, but you don’t want to add to the problems you might have read about: overcrowding, climate change, unfair working conditions in the tourism industry. What’s a thoughtful traveller to do?
For those who want to travel responsibly, it comes down to this: You have to do your homework.
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EIT chef graduates land dream jobs at Black Barn Bistro
24 Feb, 2021 11:36 PM
3 minutes to read
Pastry chef Ethyn Georgetti-Brown, Black Barn Bistro general manager Felix Bijl, executive chef Regnar Christensen and chef Ti-Keala Myers.
Pastry chef Ethyn Georgetti-Brown, Black Barn Bistro general manager Felix Bijl, executive chef Regnar Christensen and chef Ti-Keala Myers.
Napier Courier
Pastry chef Ethyn Georgetti-Brown, Black Barn Bistro general manager Felix Bijl, executive chef Regnar Christensen and chef Ti-Keala Myers.
EIT hospitality graduates Ethyn Georgetti-Brown and Ti-Keala Myers recently landed their dream jobs at Black Barn Bistro in Havelock North.
Ethyn completed a NZ Certificate in Bakery (level 4) followed by a NZ Diploma in Cookery Patisserie (level 5), and won the top student award both years. In December, he took on the role as pastry chef at Black Barn Bistro. Ti-Keala recently joined the team after finishing her level 4 Certificate in Cookery.