HTN & ACF Apprentice Chef Culinary Competition
HAVE YOU GOT WHAT IT TAKES?
This competition series will provide an opportunity to display an individual’s skill and technical capabilities. Competitions also enhance personal development; improve personal standards and support networking growth as well as friendships with fellow competitors.
We assure you, the competitor, that the series will continue to be seen as the nation’s best apprentice culinary competition and we will support your pursuit of excellence by ensuring that the competition is professional and equitable for all competitors.
TAFE NSW Ryde Campus
Date: 2nd July 2019
Time: 9:30am – 2pm
Address: 250 Blaxland Rd, Ryde NSW 2112 (entry via Parkes Street)
TAFE NSW, Hamilton Campus
Date: 18th June 2019
Time: 9:30am – 2pm
Address: 91 Parry St, Newcastle West NSW 2302
Competition Format:
The competition will take place within the well-equipped kitchens of the hosting campus with up to fifteen (15) apprentices competing in each kitchen.
Competition Menu:
1st Year Menu
The menu that you prepare will be comprised of two (2) identical main course dishes with one (1) portion presented to judging chefs and one (1) portion for public presentation. The timing for preparation and presentation of your dishes is detailed in the event schedule overleaf.
Your challenge will be similar to a “mystery box” but we can tell you that the hero of the dish will be Australian Pork Fillet with a spring-inspired box of fresh produce, dry goods will also be available on the day.
You are encouraged to develop a recipe and work plan for your use on the day based on the dish you have come up with.
2nd Year Menu
The menu that you prepare will be comprised of two (2) identical main course dishes and two (2) identical dessert dishes with one (1) portion presented to judging chefs and one (1) portion for public presentation. The timing for preparation and presentation of your dishes is detailed in the event schedule overleaf.
Your challenge will be similar to a “mystery box” but we can tell you that the hero of the dish will be Game Farm whole Spatchcock and you will have access to a Spring inspired box of fresh produce and dry ingredients on the day to create your dishes. For the Dessert your main ingredient must be Citrus, think outside the box that will be supplied to you on the day.
You are encouraged to develop a recipe and work plan for your use on the day based on the dishes you have come up with.
3rd Year Menu
The menu that you prepare will be comprised of two (2) identical entrees, two (2) identical main courses and two (2) identical dessert dishes with one (1) portion presented to judging chefs and one (1) portion for public presentation. The timing for preparation and presentation of your dishes is detailed in the event schedule overleaf.
Your challenge will be similar to a “mystery box” but we can tell you that the hero of your entrée dish will be Game Farm Quail (whole), the hero of your main course dish will be Australian Pork Belly and the hero of the dessert must be Chocolate. You will have access to a spring-inspired range of fresh produce and dry ingredients on the day to create your dishes.
You are encouraged to develop a recipe and work plan for your use on the day based on the dishes you have come up with.
Competition Prizes
Every competitor will receive a certificate of participation in recognition of their participation in the event.
“Place getters” in each year at each competition heat will be awarded prizes as follows:
1st place (Gold) for 1st, 2nd and 3rd year competitors:
$250 and a $250 Fraser & Hughes Gift Voucher
2nd place (Silver) for 1st, 2nd and 3rd year competitors:
$125 and a $125 Fraser & Hughes Gift Voucher
3rd place (Bronze) for 1st, 2nd and 3rd year competitors:
$75 and a $75 Fraser & Hughes Gift Voucher
The best performing HTN apprentice ie: the HTN apprentice that scores the highest points at each heat will be awarded a Mini iPad.
