Back for the second time is the Australian chefs’ competition that offers chefs the chance to grab themselves $10,000.
The competition, the CHEF Australian Championship, will once again be one of the key events at the hospitality industry trade show Foodservice Australia (FSA EXPO) which takes place in June this year.
Competition designer, chef Gary Farrell, said the 2010 CHEF Australian event would build on its successful debut at the FSA Expo in 2008.
The high-pressure competition pits chefs against each other in front of a team of judges and a live audience in the purpose built competition kitchen that will again be positioned in the centre of the exhibition floor.
Held over the three days of the show, the CHEF Australian Championship gives the competitors just one hour to prepare and serve four different dishes using one main component.
As part of the challenge each competitor must gather four complementary ingredients of their choice, directly from exhibitor stands. Armed with a map they will navigate through the crowds and exhibitors, working against the clock to shop for the ingredients.
Each set of competing chefs will have a different main component per session and the common ingredients will also change to create a level playing field.
Gary Farrell said the competition was “designed by chefs for chefs”. “My brief was to design a modern competition for the modern chef,” said Farrell. “To challenge, to rely purely on talent, to test how chefs think on their feet and ultimately how they perform under pressure.
“The aim is to produce a series of dishes that reflects their skill set, their development and their identity as a chef.”
The competition will see more e than 30 chefs compete over three days for the grand prize of $10,000. Each chef will be given the main component then have 15 minutes to plan their four dishes, 15 minutes to gather complementary ingredients from exhibitor stands, eight minutes to select ingredients from the common product table and five minutes for set up in kitchen. Total time allocated is 60 minutes with every competitor required to finish and present their menu in the allotted time frame.
For details head to foodserviceaustralia.com.au.