Entries are open for the Chef of the Year competition which will be held at Foodservice Australia from 27-29 May.
The winner will take home the title of Chef of the Year along with $10,000 and additional prizes.
The competition is open to professional chefs across Australia, and pork has been selected as the feature protein.
“This year, the emphasis will be on showcasing the individual skills of each finalist,” says competition director Gary Farrell.
John McFadden will return as head judge of the competition with Peter Howard AM as MC.
“Peter has been involved in chef competitions for decades,” says Farrell. “As a founder of the Australian Culinary Foundation, he has always had a passion for chef training and development.”
During May, the judging team will select 32 finalists to compete live over three days at the centre of Foodservice Australia, culminating in the grand final on Tuesday 29 May.
