Judge Ross Graham tries out the cuisine created by up-and-coming chefs. 71131 Picture: DAMJAN JANEVSKI
By Charlene Gatt
VICTORIA’S best chefs-in-training cooked up a storm at Victoria University’s Nicholson St campus last week for the Australian TAFE Culinary Competition state finals.
In the largest apprentice competition in Australia, the top 100 up-and-coming chefs from 30 TAFEs and registered training organisations across Victoria competed in VU’s state-of-the-art training kitchens.
All contestants had to demonstrate cooking fundamentals by creating a French omelette before each year level tackled a more challenging recipe.
First-year competitors had to prepare a six-point rack-of-lamb dish, second years a fish entree and chicken dish, and for third years, a pork dish and a pear dessert.
The students had two-and-a-half hours from set-up to clean-up, and were scored out of 100 on practice, preparation, presentation and taste.
Students from VU and the Academy Sofitel – a VU partnership with Melbourne’s Hotel Sofitel –won one gold, four silver and four bronze medals.
Gold medal winning student Gabrielle Entwisle won Best First Year Culinary Student and will head to the national finals in Darwin later this year to compete for the coveted title of Apprentice Chef of the Year.
Peter Burgess, who coached the VU team last year to three bronze, two silver and one gold, said hosting the event was a great opportunity to showcase Victoria University’s modern hospitality facilities.
This is the first time VU has hosted the contest, which is now in its sixth year.
