What was the driving force behind you becoming a celebrant?
When answering this question, I should stress that I was driven to become not just a celebrant, but the first and only Caviar Celebrant in New Zealand.
In most high-income countries a Caviar Wedding it is a dream of any couple planning their event of the lifetime, wanting to make this event the most festive, elite and memorable for themselves and a limited circle of their special guests. Caviar is a draw card symbolising prosperity at weddings, elevating status and prestige to the very top in the same manner it takes place at Royal banquets, diplomatic receptions, at the celebrities’ parties…
Caviar is a symbol of joy, of abundance, of celebration, of welcoming new beginnings like birth of a child, acknowledging milestones and achievements like graduations and promotions.
Having a true Caviar Wedding was a mission impossible in New Zealand, before I founded and established the first and only Caviar House in New Zealand.
I grew up with caviar being part of all major festivities and celebrations, and in the Black Sea region of Odessa, Ukraine, where Sturgeon Species were found in their natural habitat predating any humans. My family are experts in caviar.
Since becoming the solo owner and director of the Caviar House (which can compete with the Caviar Houses in France, UK, USA, etc.), I realised that Caviar Weddings need a Caviar Celebrant, and so I became one.
What involvement do you have/have had with CANZ at a branch or national level?
I am proudly an active and enthusiastic member of the CANZ’s Auckland Committee, Connect Local Auckland North, putting my best foot forward in helping to organise networking and educational events for Auckland CANZ members. All the CANZ events I have attended so far, were highly informative and interesting, and I am trying to attend as many as possible.
Tell us about the ceremonies you perform.
My area of expertise, as well as my passion, is elevating wedding ceremonies to Caviar weddings. I am specialising in Caviar and Cellar Door Weddings, having the privilege to use the Cellar Door facilities as well as the unique artisan products of the Puhoi Organic Distillery & Caviar House – the amazing panoramic ambient venue my family owns and operates.
What are the most enjoyable things about being a celebrant?
Creating festive, memorable moments for couples; getting them to experience some off-the-beaten track, auspicious rituals, including, for instance, rituals with the artisan bespoke, handcrafted in Puhoi, spirits, and Malossol Sturgeon Caviar.
What are some of the hardest parts of the job?
The hardest part is to help the couple optimise their wedding budget and get the best value they can for their money.
What was the most memorable ceremony you have performed?
The most memorable ceremony was solemnising the marriage of a Māori couple. It was the first marriage I officiated, and I was honoured to be asked and given a Korowai to wear at the ceremony.
What does your typical day look like?
In order to unwind and relax, I enjoy: writing humoristic speeches for my Toastmasters sessions; inventing new mouthwatering cocktails to be trialled at the family’s owned Cellar Door venue in Puhoi, Nordic walking at the local scenic reserves and parks; handgun shooting at the Royal New Zealand Navy Pistols Club, playing chess and learning two new languages – Japanese and Spanish.
What advice do you have for someone new to the industry?
Join Celebrants Aotearoa. It's a supportive environment with great networking, educational opportunities, mentors and veterans in the industry to learn from and insightful peers to connect with.
How do you like to relax?
No two days are alike, and every day brings its own challenges. I get to use my skills daily to tackle these challenges, and mostly, successfully. My life experience, the knowledge I have accumulated is my true wealth and the unique “set of tools”. First of all, my Polyglot skills come in handy for the multicultural New Zealand environment I operate in.
Apart from everyday English (thanks to my boarding school in Essex), I get to use my fluent French and Mandarin; my two mother tongues – Ukrainian and Russian help me to do research on caviar and spirits for high end events.
So, in a nutshell, my typical day is taming the “black swans” which fly towards me in large flocks.
You can find out more about Victoria on her website.
[IMAGE: Milan Kevadiya]
