Achievements

AUS-TAFE Culinary Trophy National Finals

Apprentice cooks from SA were invited to participate in the annual AUS-TAFE Culinary Trophy, National Finals.

Canberra Institute of Technology (CIT) hosted the finals on 14th- 16th October.

TAFESA was represented by six students in the following divisions…

1st Year Apprentices.

2nd Year Apprentices.

3rd-4th Year Apprentices (combined).

All recipes/dish descriptions, food costing and workflow plans had to be submitted prior to the competition and the participants were all given strict guidelines to follow. All participants needed to prepare, cook and display two servings of one hot main dish; 1st Year’s budget was $18.00, 2nd years $24.00 and 3rd/4th $28.00.

The 2nd year competitors had the extra task of boning a chicken to produce two Supremes and two Maryland’s, whilst 3rd-4th year competitors had to produce mains using duck meat and a dessert using apples.

The major sponsor was Fonterra Food sevices and it was part of the requirement that two of their supplied ingredients were used in each section.

There were four elements to the judging criteria – Mise en Place, Productivity/Timing, Taste , and Hygiene/ Presentation.

The SA Apprentice team members were …

1st Year :- Edward Noble and Emma Bonython.

2nd Year :-Matthew Barwick and Dion Timpano.

3rd Year :- Luke Kennedy.

4th Year:- Dylan Crismani.

The students were accompanied by AUS-TAFE Team Manager Mr.Darren White, Cookery Lecturer, TAFESA North and AUS-TAFE SA Judge, Mr.Algis Ignatavicius, Cookery Lecturer, TAFESA South.

Whilst four of the apprentices came home with medals they all competed at a very high standard displaying fantastic skills.

The medal winners were …

Edward Noble, Assagio Restaurant – BRONZE

Emma Bonython, Hospitality Industry Training SA/ Duck Inn Restaurant – BRONZE

Matthew Barwick, Hospitality Group Training /Tonsley Hotel - BRONZE

Dylan Crismani, Hilton International – SILVER

The AUS-TAFE Culinary Trophy National Finals is an annual competition hosted by a different state each year.

AUSTAFE Competitors SA

Back row L-R
Edward Noble, Assagio Restaurant

Dylan Crismani, Hilton International

Front Row L-R

Matthew Barwick, Hospitality Group Training /Tonsley Hotel

Luke Kennedy, Auge

Dion Timpano,Assagio Restaurant

Emma Bonython, Duck Inn Restaurant

The medal winners were …

Front Row L-R

Matthew Barwick, Hospitality Group Training /Tonsley Hotel - BRONZE

Emma Bonython, Hospitality Industry Training SA/ Duck Inn Restaurant – BRONZE
Back row L-R
Edward Noble, Assagio Restaurant – BRONZE

Dylan Crismani, Hilton International – SILVER

S.A. CHAPTER	NATIONAL ACT NSW NT QLD SA TAS VIC WA
About the S.A. Chapter Presidents Report Mission Statement Who's Who Members Achievements Benefits Corporate Members How to join Archive Profiles News & events Competitions & events Education & training Job Centre Proud Member of the World Association of Chefs Societies	Achievements AUS-TAFE Culinary Trophy National Finals Apprentice cooks from SA were invited to participate in the annual AUS-TAFE Culinary Trophy, National Finals. Canberra Institute of Technology (CIT) hosted the finals on 14th- 16th October. TAFESA was represented by six students in the following divisions… 1st Year Apprentices. 2nd Year Apprentices. 3rd-4th Year Apprentices (combined). All recipes/dish descriptions, food costing and workflow plans had to be submitted prior to the competition and the participants were all given strict guidelines to follow. All participants needed to prepare, cook and display two servings of one hot main dish; 1st Year’s budget was $18.00, 2nd years $24.00 and 3rd/4th $28.00. The 2nd year competitors had the extra task of boning a chicken to produce two Supremes and two Maryland’s, whilst 3rd-4th year competitors had to produce mains using duck meat and a dessert using apples. The major sponsor was Fonterra Food sevices and it was part of the requirement that two of their supplied ingredients were used in each section. There were four elements to the judging criteria – Mise en Place, Productivity/Timing, Taste , and Hygiene/ Presentation. The SA Apprentice team members were … 1st Year :- Edward Noble and Emma Bonython. 2nd Year :-Matthew Barwick and Dion Timpano. 3rd Year :- Luke Kennedy. 4th Year:- Dylan Crismani. The students were accompanied by AUS-TAFE Team Manager Mr.Darren White, Cookery Lecturer, TAFESA North and AUS-TAFE SA Judge, Mr.Algis Ignatavicius, Cookery Lecturer, TAFESA South. Whilst four of the apprentices came home with medals they all competed at a very high standard displaying fantastic skills. The medal winners were … Edward Noble, Assagio Restaurant – BRONZE Emma Bonython, Hospitality Industry Training SA/ Duck Inn Restaurant – BRONZE Matthew Barwick, Hospitality Group Training /Tonsley Hotel - BRONZE Dylan Crismani, Hilton International – SILVER The AUS-TAFE Culinary Trophy National Finals is an annual competition hosted by a different state each year. AUSTAFE Competitors SA Back row L-R Edward Noble, Assagio Restaurant Dylan Crismani, Hilton International Front Row L-R Matthew Barwick, Hospitality Group Training /Tonsley Hotel Luke Kennedy, Auge Dion Timpano,Assagio Restaurant Emma Bonython, Duck Inn Restaurant The medal winners were … Front Row L-R Matthew Barwick, Hospitality Group Training /Tonsley Hotel - BRONZE Emma Bonython, Hospitality Industry Training SA/ Duck Inn Restaurant – BRONZE Back row L-R Edward Noble, Assagio Restaurant – BRONZE Dylan Crismani, Hilton International – SILVER