Shane Middleton is a two-time winner of the Nestle Golden Chef’s Hat Award, securing the top honour in 2009 and in 2010. He cut his teeth in the kitchens of Dinner by Heston London and Melbourne, The Royal Perth, and QT Perth before taking on his current role as head chef of Papi Katsu, a Japanese fusion restaurant.
There’s no doubt Middleton has had an illustrious career as a chef so far, which is a credit to his drive and culinary talent – both of which were put to the test during his time participating in the Nestle Golden Chef’s Hat Award program. “Back then, I was 19 and looking to boost my career and my confidence,” he says. “These competitions are a good way to experience a different type of pressure because you’re showcasing the skills you’ve learned as well as your personality. You also network and meet other chefs and mentors you look up to. It opened so many doors for me and was a great experience.”
The competition provided a platform for Middleton to refine and develop his skill set as a chef thanks to the different challenges he took part in. “There’s lots of different aspects – it’s not a normal service,” he says. “Presentation, cleanliness, and how you work under pressure all gets judged. It is challenging at times, but once you get into the groove of it, it does become really fun.”
Middleton and his teammate Cameron Wetton won a trip to Chile to attend the World Association of Chefs Societies event in Santiago, an experience he describes as “phenomenal”. The pair joined thousands of culinary professionals from across the globe to discover valuable insights. “I have flashbacks of walking into the stands and seeing all these people you look up to,” he says. “You see the food scene, but you don’t really get to live it, so when you get to experience it, it’s extremely humbling to be a part of it.”
For those unsure about entering the Golden Chef’s Hat competition, there’s much to look forward to – pushing your boundaries, meeting like-minded peers, and being in with a chance to win the top honour is just the beginning. “It can be daunting, but if you don’t take a risk, there won’t be any rewards,” says Middleton. “Win or lose, it doesn’t matter. You can’t pay for the skills and lessons you learn.”
As for some tips from a past winner? Middleton says participants shouldn’t be afraid to try something different. “Stepping out of your comfort zone and doing something you wouldn’t usually do is probably the biggest thing you gain from the competition,” he says. “Unless you work in a Michelin-star restaurant, you aren’t putting the same amount of effort into standard dishes because it’s extremely time-consuming. When you’re in the competition, you focus on a few plates of food for three hours, so you can put as much time and effort into making them absolutely perfect. Just go in there and give it all you’ve got.”
Entries are now open for this year’s Golden Chef’s Hat competition. Click here for more information.
