Two signature dishes and hard work are the secret ingredients to Cheryl Pavey winning the country section of Chef of the Year at the Australian Hotels Association awards announced in Sydney on Tuesday night.
The head chef at Town Green Inn said the award was five years in the making.
“I have been placed in the top 10 for this award for last five years, so to finally win it is a big achievement for me,” said Ms Pavey.
Significantly, the award takes into account a range of areas including, training and working with your team, supporting the local community, being able to liaise with suppliers and, of course, be able to prepare consistently good food.
“It’s also about being recognised alongside some incredibly talented chefs who have won the award as well as being acknowledged by the AHA.”
The 20-year veteran said the award is ‘pretty distinctive within the industry’.
Her two signature dishes – scallops with bacon butter and slow roasted beef cheeks, which are on the menu at Town Green Inn, helped the judges to make their final decision in the closing stages of the awards.
“We strive to provide customers with the kind of food they want to eat and they are currently loving these two dishes,” she added.
Ms Pavey praised her team of six full time and regular casual employees in the kitchen as well as the front of house staff for their support over the years.
“There has been constant support from my colleagues throughout the years and also from the owners and management of Taphouse Hotel Group who entered me into the award.
“There are a few people who have inspired me over the past six or seven years too; Jasmine Pycroft who I worked with for many years creating new menus, my sous chef Damien Curtis who works tirelessly and continues to support me as well as my partner Kerrie Brill has also had to put up with plenty of long days and many late nights.” she said.
The award-winning chef said recent renovations to the Town Green Inn would hopefully see more awards coming their way in the future.