The challenge is to design a three-course meal, cook it for 20 guests, work to a budget of $20 per person and have three expert chefs shadowing your every move about the kitchen.
It’s the task facing 12 of the best chef teams from clubs around the country will be facing when they take part in the 2008 Chefs Table competition run by Clubs Australia later this year.
The list of finalists who will compete for the top prize include Trevor Johnson and Samantha Stephens (Campbelltown Catholic Club), Shane Moretti and Cain Nightingale (Campbelltown Catholic Club), Ben Tarantello and Viktoria Markwell-Burgmann (Canterbury Hurlstone Park RSL), Glen Miles and Kirk Hadzi Mitrov (Canterbury League Club), Russell Chinn and Peter Edwards (City Tattersalls Club), Michael Ellis and Peter Nash (Coffs Ex-Services Club), Peter Wood and Jason Loy (Eastern Suburbs Leagues Club), Chris Devine and Paul Sanders (Elanora Country Club), Simone Garth and Jeanette Lucas (Penrith Panthers), Lee Buckingham and Rachel Wantuch (Penrith Panthers), Kevin Williams and Murray Phillips (Taree RSL and Golf Club), and David Carolan and Jonathon Aussieker (Tweed Heads Bowls Club).
This year’s competition experienced a surge in entries from teams who have been competing in state cook offs over past weeks.
Clubs NSW CEO David Costello said both the popularity and importance of the Chef’s Table Award will see the competition go national this year, with the winners of each state competing in a ‘cook-off’ in October.
“Food has always been a strong feature of why people enjoy clubs. However in this age of indoor smoking bans and increasing competition from the hotel industry, clubs recognised the need for change,” Costello said. “The consequence is a dramatic lift in standard which is especially evident when you look at the menus prepared by our finalists. The meals are prepared using local produce and are supported by that famous club hospitality.
“It’s safe to say the fine dining experience enjoyed at your local club is a secret no more.”