Cooking up a culinary win

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TWO chefs at Parliament House, Brad Carson and Morgan Neveceral, have won a silver and two bronze medals in the national final of the 2011 Nestlé Golden Chef’s Hat Award.

Parliament House chefs Bradley Carson and Morgan Neverceral.
The young chefs’ achievements in culinary excellence were announced last night during an industry awards dinner at The Sebel Pier One, Sydney.

During the national final cook-off, Brad and Morgan had to create a three-course meal to impress the professional judging panel.

The talented two’s medal winning menu included a silver medal winning entrée of assiette of Barramundi; Barramundi roulade with a lemon scented mousse, poached Barramundi and coconut, pan-fried Barramundi fillet, shaved fennel and blood orange, crispy lavosh, capsicum relish and red curry hollandaise.

Competition director from the Australian Culinary Federation, Deb Foreman said the performance of chefs in this year’s national final exceeded expectations.

“To achieve a silver medal in a national competition proves that Brad and Morgan are talented chefs and we look forward to seeing their culinary careers develop further,” she said.

The Nestlé Golden Chef’s Hat Award is the longest running chef’s competition in Australia and is dedicated to the development of junior and apprentice chefs.

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