The four commercial chefs in training won silver at the TAFE NSW/Johnson's Club Chef Cookery Challenge, blitzing the competition with their three-course menu of salmon and spiced squid, lamb rack and dark chocolate panacotta.

Just like a scene from the Channel 10 reality show Masterchef, teams were given a mystery box of ingredients and one hour to plan the dishes to be presented to six judges within a strict timeframe.

The team representing the north coast included: Nicola Langman from Aqua Resaturant at Westport Club; Max Bean from Rydges; Joe Soliman from The Corner Restaurant and; Jacob Palmer from Scampis Seafood Restaurant.

Teacher Wendy McKinlay said the judges were most impressed with the team's meticulous techniques and skills in choosing the freshest produce.

"They also commended the students on knowing how to use multiple cookery techniques that harmonise with each other, which shows a depth of understanding and application," she said.

While in Sydney, students also caught up with Port Macquarie TAFE graduate Sean Page, who is now third chef at the Intercontinental Sydney.

The trip gave the silver medallists the chance to see a large-scale kitchen brigade in action and meet highly-respected executive chef Tamas Pamer.

Mr Pamer said he was delighted to have three Port Macquarie chefs on my team and would be delighted to have more in the future.