The region’s next best junior chefs will cook-off in a mystery box challenge tomorrow at TAFE NSW Northern Sydney Institute (Ryde College), competing for a finalist spot in the 2010 Nestlé Golden Chef’s Hat Award.
Ten talented teams under the age of 25 from across New South Wales have been selected to put their culinary skills to the test.
The teams will be presented with a mystery box of ingredients which they have to turn into a three-course meal to impress the judges.
Each team will be scored on the presentation and overall taste of the entrée, main and dessert dishes they create by a judging and kitchen panel including Nestlé chefs, local restaurateurs and members of the Australian Culinary Federation.
The winning chef team will travel to the national final in Melbourne this September, where an international travel prize worth $15,000 will be awarded to the best team to further their culinary advancement.
The state teams who have already made it through include ACT's Keaton McDonnell (Flint Dining Room) and Nicholas Parkinson (Parlour Wine Room), Victoria's Matthew Carnell and Bessie Grant (Mercers Restaurant), the Northern Territory's Aaron Elmy and Benjamin Morriss (Skycity Casino), and South Australia's Daniel Murphy and Joel Stephens (1918 Bistro & Grill).
Competition director, Deb Foreman, from the Australian Culinary Federation comments said competing with their peers allowed young chefs to showcase their knowledge and learn new skills. “Participation in competitions is an invaluable experience for any young chef who aspires to be a master of the trade,” Foreman said.
“We’ve had some really outstanding entries from junior chefs working in Sydney this year so the cook-off promises to be exciting and I’ve no doubt there will be a few surprises on the day.”
All national final competitors have the opportunity to win medals for achievement in culinary excellence to recognised standards in entrée, main and dessert course categories.
For more details see nestleprofessional.com or austculinary.com.au
