Excitement is building for the national Nestle Golden Chefs Hat awards with the New South Wales finalists announced.
Anthea Hastings, 21 and a chef at The Bathers’ Pavilion, along with team mate Jack Tudor, 20 and a chef at Arthurs Restaurant have been awarded top honours in the NSW regional cook-off of the Nestlé Golden Chef’s Hat Award.
The team has secured itself a coveted trip to represent NSW at the national final culinary cook-off challenge in Sydney where an international travel-training prize is at stake, worth $15,000.
Held at Sydney TAFE Institute, Ultimo campus kitchens, the two talented chefs beat seven other junior and apprentice chef teams from around the state and will now have their skills put to the ultimate test, as they go forward to compete against the nations best young chefs, at the national finals in September.
Michael Mason, senior head teacher at Sydney TAFE Institute, Ultimo College, said all of the competitors learned something valuable as part of their involvement in the competition.
“Competing is all about gaining experience and the knowledge of what works and what doesn’t in a pressured environment,” he said “Seeing what other chefs at your level are creating has a very positive impact on your skills as a chef and I know all of the competitors today have increased their working knowledge. They all produced dishes of a very high calibre under extreme conditions.
“Anthea and Jack put in an outstanding effort to win the NSW cook-off culinary challenge. They were up against some very talented young chefs and getting through to the national finals is an achievement in itself,” said Mr Mason.
The competition involved the chefs preparing dishes from ingredients from a mystery box with each team scored on the presentation and overall taste of the entrée, main and dessert dishes. Judges included Nestlé chefs, local restaurateurs and members of the Australian Culinary Federation.
The winning team impressed judges with their cook-off dishes, preparing seared Barramundi with Asian greens, gnocchi and light green curry sauce for their entrée course. This was followed by their main course of Lamb medallion with mushroom duxelle, English spinach and garlic and chive risotto. For dessert, the winning duo served up vanilla and coconut crepes with Kit Kat wafer and Dragonfruit coulis.
For further details of the competition visit nestleprofessional.com or www.austculinary.com.au
