Nestlé golden chefs hat
Victoria wins title!Rising star Vanessa Mateus has again showed her talent in the heat of competition, this time as part of the winning team at the national finals of the Nestle Golden Chefs Hat Award for young chefs.
Twenty-one-year-old Mateus, from Melbourne’s Fenix Restaurant and chef team-mate Paul Gajewski, 20 from Vue de Monde grabbed the first prize in the annual award, achieving gold, silver and a bronze medal for culinary excellence.
From 140 regional level competitors, 14 talented young chefs cooked their way into the final heat held earlier this month at Melbourne’s William Angliss Institute of TAFE, with teams representing seven states and territories.
Mateus and Gajewski win a $12,000 prize-trip for the efforts. Both will soon head off on an international, culinary educational adventure to Sun City, South Africa, accompanied by senior members of the Australian Culinary Federation.
Earlier this year Mateus was also part of the team that won the chance to be the Australian team to compete in next year’s prestigious Bocuse D’Or competition. She was commis for chef Luke Croston in the competition.
During the cook-off for the Golden Chef’s Hat Award, Mateus and Gajewski, had four hours to create a three-course meal for the judging panel made up of Australian Culinary Federation judges and Culinary Olympic medallists.
They prepared an entrée of cold pressed terrine of Confit Duck Leg - gold medal. Slow Roasted Pork Rump with Tea-Smoked Balmain Bay bugs for main course
achieving a silver medal. This was followed by their dessert of Apple Tarte Tartin with Frozen Pear Jelly and Apple Crisps - bronze medal.
The Nestlé Golden Chef’s Hat Award is the only national competition for junior and apprentice chefs aged 23 years and under. The annually competition is coordinated by the Australian Culinary Federation and sponsored by Nestlé.
Other medals were awarded to:
The ACT team, Ashlee Bason and Lauren Finch, from the Boat House by the Lake, Canberra—a silver medal for entrée and a bronze for dessert.
The NSW team, Kevin Mok and Kevin Voon, from the Bistro Garden Court Restaurant, Sofitel Wentworth, Sydney—a bronze medal for entrée and a bronze medal for dessert.
The NT Team, Kim Wilson and Leah Rossis, from Evoo Restaurant, Sky City Casino, Darwin—a bronze medal for entrée, and a bronze medal for main course.
The SA Team, Cameron Hill and Kim Haugen, from the Sebel Playford, Adelaide—a silver medal for entrée, and one bronze medal each for main course and dessert.
The QLD Team, Aaron Bin-Garape and Luke Fornie, from the Sofitel Reef Hotel Casino, Cairns—a bronze medal for entrée, and a bronze medal for dessert.
The WA Team, Robert Withnall and Royston Clark, from the Hyatt Regency, Perth—a bronze medal for entrée, and a bronze medal for main course.
