The 2015 Thierry Marx Career Development Award has been presented to Nichole Horvath, 3rd year apprentice chef at Victorian restaurant, Burch & Purchese Sweet Studio.
Horvath was chosen above 16 finalists, each of which were tasked to present two dishes which were judged by a panel of five on their technical ability. Interpersonal skills including attitude, passion, goals and aspirations were also assessed.
As part of her prize, Horvath will travel to France to work for three weeks in September with Thierry Marx at The Mandarin Oriental Hotel, Paris.
A mature age apprentice, Horvath made the switch from the corporate world to hospitality when redundancy provided her with a catalyst to change direction and pursue her passion of cooking.
“I have found competing in this competition a great way to learn from those competing around me and from feedback provided by the judges,” says Horvath. “I am so thrilled to have this opportunity and I have been very focused and determined – I believe I created dishes that were full of flavour”.
Horvath’s two winning dishes included: main course – miso glazed King George Whiting with celeriac puree, watercress coulis, asparagus, pickled radish and lotus root; and her dessert – violet, yuzu, green tea and honeycomb.
In addition to Horvath, two runners-up were selected with their prize being a culinary tour travelling to Victoria’s regional Otways Ranges & Bellarine Peninsula including an overnight stay with a degustation dinner presented by executive chef – Michael Bannerman at the RACV Torquay Resort, and lunch at Dan Hunter’s Brae.
The 2015 Thierry Marx Career Development Award for Apprentice Chefs runners-up are:
Lachlan Maddigan 2nd year apprentice Fatto Bar and Cantina Trent Richardson 3rd year apprentice RACV City Club / Le Petit Gateau.
