The teams were required to create four servings of a main course utilising King Salmon as the protein. Students were assessed on knife skills including filleting, vegetable turning and the teams had to include a minimum of four cookery methods. This year’s standard was exceptional, with dishes that would certainly be of restaurant quality.
The one week event included the teams and their coordinators participating in cultural activities, tours of the kitchens of the Gold Coast Convention and Exhibition Centre and the spectacular Q1.
The secondary school challenge has now been running for 13 years with Chef Paul Krantzcke involved in the execution and development since its inception. At the ISSCC Awards Dinner, ACF Qld presented a new accolade – the Paul Krantzcke Team Spirit Award - in honour of Chef Paul’s commitment and dedication to the challenge. This perpetual award is presented to the team that showcases exceptional team spirit, team co-operation, team commitment and team work. The inaugural Chef Paul Krantzche Team Spirit Award was bestowed to the two students from the Lycee Hotelier de Tahiti, Nicolas Poiraud and Arnold Tetuanui.
The competition is held every year with teams tendering to host it in their country every second year. The 2011 Challenge will be held in Taipei with tenders currently open for 2013 and 2015.
For more information on the ISSCC, please contact Bruno Gentile on 0414 530 472.
