Issue 10 - 7 November 2011 enews home

Medals for apprentice chefs


By Leanne Coleman

Territory finalists with lecturers and judges at the launch of the Australian Apprentice Chef Competition with NT Administrator, his Honour Mr Tom Pauling AO

Territory finalists with lecturers and judges at the launch of the Australian Apprentice Chef Competition with the then NT Administrator, his Honour Mr Tom Pauling AO
The nation's best apprentice chefs were in the Territory recently to compete in the Australian Culinary Federation's National Apprentice Competition to battle it out for the title of Australia's best apprentice chef for 2011.

Four budding apprentice chefs from every Australian state and territory, including a local team from Charles Darwin University, tested their culinary skills and presented dishes to the judges at the event which was held at the CDU Palmerston campus training kitchen.

CDU Senior VET Commercial Cookery Lecturer TY Lee said the CDU team took home one silver and three bronze medals at this year's event as they pitted their skills against their interstate rivals.

"The competition tested the apprentice's skills by emulating a kitchen service in which they were put under pressure to plate up dishes according to strict menu guidelines within an allocated time."

TY said depending on their year and skill level, techniques ranged from cooking the perfect omelette, to preparing several courses using core ingredients chosen by the judges including barramundi.

"All completed in a technique-based section first, which was followed by the main cooking challenge where they were scored on preparation, presentation and taste," he said.

"First years were required to plate up racks of lamb with all the trimmings, second years prepared local barramundi as entree and rump of lamb as main course, while third and fourth year apprentices prepared a main course and desert using oyster blade and local honey.

"They then plated up individual serves of their tasty dishes for each of the four judges all within the given timeframe of two hours."

The competition was run by the Australian Culinary Federation.