The smells coming from the kitchen were incredible as three apprentice chefs from Port Macquarie and Taree battled it out on Saturday, November 10.
The three first and second year apprentice chefs were cooking for the chance to advance to the next round of the ETC Apprentice of the Year competition.
Sarah Townsend works at Club Taree, Harrison Nyberg works at Chop ‘n Chill and Luke Miakoda works at Luna Bonita each currently completing an apprenticeship.
In its first year the competition, held at Port Central, Port Macquarie, it is a chance for apprentice chefs to test their skills in a high pressure environment said organiser Nick Phillips.
“I am their assessor for the apprenticeship and I really wanted to see if we could find a way to test their skills in a fun but challenging way,” Mr Phillips said.
“I am helping them the whole way along their cooking journey and this is a great way for them to showcase what they have learnt so far.
“It is also gives them a realistic idea of what to expect when they do work as professional chefs in the future.”
He said for the challenge he asked them to work with their employers to come up with an original dish to prepare for the judges in under 30 minutes.
“We chose a 30 minute time frame because realistically you wouldn’t want to wait anymore than that for food at a restaurant and this is a good way for them learn,” he said.
The three chefs competing here asked to make a seafood dish and after judging it was Port Macquarie’s Luke Miakoda who came out on top.
“When I was young I didn’t really know what I wanted to do but after working at a hotel I realised that I wanted to work in a kitchen,” Luke said.
“I can be creative and talk to people but there is also pressure to perform and give people food they will love.”
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