The 2019 scholarships from TAFE NSW and the Hunter Culinary Association have been announced, with the region’s hospitality community coming together to celebrate the achievements of the participants.
Chefs and front of house professionals have been competing over the past few months for The Brett Graham scholarship, the Hunter Culinary Association Rising Star award and the First Creek Wines Front of House scholarship.
Muse Restaurant apprentice chef David Gleadhill took out the Brett Graham award, securing $10,000 and the opportunity to fly to London to work alongside Graham at his acclaimed restaurant The Ledbury.
Gleadhill competed against two other chefs, with finalists creating a menu with ingredients selected by Graham while directing a support team of apprentices. Each of their dishes were judged by chefs Nik Hill and Thomas Boyd along with journalist Judith Whitfield.
10 professionals were in the final round for the Front of House scholarship, with Yellow Billy Restaurant’s Patrick Hester securing the award.
Hester has won $5000 to put towards career development opportunities with Alexandra Clarke from Muse coming in second place and Restaurant Mason’s Anthony Miller coming in third.
Hannah McDowell from Margan received The Hunter Culinary Association Rising Star Award, with the front of house professional receiving a fully funded Diploma of Hospitality Management from TAFE NSW.
“Everyone who entered performed extremely strongly which is great news for the future of the Hunter regions culinary industry,” said Gus Maher, Hunter Culinary Association Chairman.
