ACT’S best junior chefs cook-off on Tuesday, July 19, to compete for a finalist spot in the 2011 Chef’s Hat Award. The winning team will represent ACT in September in the national final in Sydney.
Competition director Deb Foreman said the competition was an essential part of development for any young chef who aspires to be a master of the trade.
“It enables them to perform against their peers in a challenging environment, while at the same time expands their knowledge and teaches them new techniques,” she said.
Next week’s challenge is a mystery box of ingredients, revealed at the start of the cook-off. Each team will create a three-course meal and judged on presentation and taste.
Competing chefs, in teams of two, are from Canberra restaurants including Sabayon Restaurant, Aubergine Restaurant, Flint Dining Room and Bar, The Boathouse by the Lake, Lamberts Vineyards, Hyatt Hotel Canberra, The Calwell Club, Parliament House, Tosolinis Restaurant, National Press Club of Australia and Canberra Southern Cross Club.
The two chefs who are named national winners will be awarded an international travel prize to the value of $15,000.