Geelong foodies battle it out for vet cooking challenge
01 September 2010
Young people being mentored by some of Geelong’s top chefs will go head to head this week during the finale of the annual ‘Y’ Chef Cooking Challenge.
The final cook-off will see prominent local Chefs Simon Parrott (Fishermen’s Pier Restaurant), Leonie Mills (Jack and Jill Restaurant), Matt Dempsey and Nick Rutkowski (The Diggers Arms Hotel), Daniel Brehaut and Hernando Callejas (Black Bull Tapas Bar and Restaurant) and Chris Hudich (Ripples on the Bay) assist five Geelong VET in Hospitality classes prepare a specially-designed menu for the competition.
The event will be held on Friday, September 3 at St. Ignatius College, with official proceedings to start at 10:30am.
The aim of the competition, sponsored by G-Force Apprentice Centre and The Gordon, is to train and inspire the students onto their own pathway to a successful career and teach the skills needed to master a three-course menu.
This year’s menu will include chicken and chestnut ravioli, chicken tagine and profiteroles with chantilly cream.
After weeks of practice, the students will cook the menu on Friday in front of judges Gail Thomas (Food Writer, The Age), Antun Spoljaric (La Madre Bakery) and John Reid (Bacchanalia Estate).
“The competition is a great way to scope emerging apprentices early and get them familiar with the reality of the industry,” Fishermen’s Pier chef Simon Parrott, who has been involved for all three years of the competition, said.
“The learning experience for the students is invaluable.”
G-Force Apprentice Centre Manager Barry Allen believes ‘Y’ Chef is a great way for students to get a head start in the industry.
“The students should be congratulated for their enthusiastic participation, as should the talented chefs who have donated their knowledge and time,” he said.
“We are very pleased to support the ‘Y’ Chef program in an effort to increase the amount of people wishing to enter a career in cookery.”
The event is co-ordinated by BacLinks, which specialise in facilitating partnerships between the business and community sectors for mutual benefits, in partnership with the Geelong Regional Vocational Education Council (GRVEC).
Students from a diverse range of schools are also represented, with The Gordon, Corio Bay Secondary College (2 classes), St. Ignatius College and Sacred Heart College involved this year for an invaluable learning experience about life as a top chef.
David Musgrove, Skills Centre Manager for Service Skills & Recreation at The Gordon says every opportunity needs to be given to our young people to experience real-life competitions.
“The Gordon proactively encourages people of all ages to develop a passion for the industry of their interest, which is why we’re a strong advocate of the Y-Chef program, he said.
The competition began after students within each hospitality program were selected to compete in pairs to prepare a specified three course meal. The students were assessed early this month and the best two pairs of students from each program were selected to go forward to the final of the challenge.
Traditionally, chefs also provide additional opportunities for experience in the field for students who have displayed talent and commitment during the event. This can include paid or unpaid work experience that can lead to the student taking on an apprenticeship.
ends
For further information, interviews and photo opportunities contact BacLinks Manager Sheree Holdsworth on 52498989 or 0409 520 075.
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