Joel Noble from Quality Training and Hospitality College has been named as the Fonterra Proud to be a Chef winner for 2019.
32 apprentice chefs from across Australia spent four days with industry leaders, eating at leading restaurants and participating in a cook off at William Angliss College before the finalists were revealed.
Noble was named the overall winner, securing a $7500 culinary scholarship and upcoming work placement at Brae restaurant. “He was really attentive across all aspects of the program, and his cook-off presentation of a perfectly cooked duck dish with beetroot sauce – very difficult to achieve in a such a limited timeframe – was exceptional,” says Proud to Be a Chef mentor and Anchor Food Professionals Executive Chef Peter Wright.
Brandon Hardiman from Nineteen at The Star took out the award for the Best Savoury Dish with his grilled John Dory with handmade ravioli, fresh ricotta and seafood foam. “Brandon’s dish showcased kitchen skills, presentation, seasoning and flavour, and the overall texture and balance was perfect – it was beautifully cooked,” says mentor Christy Tania.
Tess Wilson from Glace Artisanal was awarded Best Sweet Dish for a sponge filled with coffee crème patisserie and mandarin. “It was beautiful to eat – the sponge was light and delicate and the combination of the sweet filling with the tart flavour of the mandarin created a lovely contrast,” says mentor Scott Pickett.
