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International gastronomic association, La Chaîne des Rôtisseurs, announced its South Australian winner of Young Chefs Competition 2018 at a recent ceremony at Adelaide Oval.
Attended by Mr Derrick Casey (Chief Executive Officer, Le Cordon Bleu) and Mr Norm Harrison (President/Bailli Delegue, La Chaîne des Rôtisseurs) this annual competition for young chefs attracted 5 outstanding entrants for the SA title. Competitors each prepared a three-course meal for four people within a four-hour timeframe. They were judged not only on taste, but creativity, innovation and technique.
The SA winner, Bridgette Corver from Press Food & Wine impressed the judges with an appetiser of Grilled squid, charred fennel, with orange and kale; main of Braised rabbit, couscous, apricot & yoghurt; and a dessert of Honeycomb semi-freddo, peaches and almonds.
Bridgette will compete in the National Jeunes Chefs Rôtisseurs at Le Cordon Bleu Melbourne on 6 April.
Mr Ken de Mallindine, Le Cordon Bleu Melbourne Regional Manager & Chairman of La Chaîne des Rôtisseurs, VIC, was on the judging panel for the Victorian Jeunes Chefs Rôtisseurs competition 2018.
The event at the Culinarium in Crown College was jointly sponsored by Le Cordon Bleu Melbourne and La Chaîne des Rôtisseurs (VIC).
Victorian winner Jim McDowell Parker from Koko restaurant will compete against Bridgette in the National Jeunes Chefs Rôtisseurs competition. The National winner will represent Australia at the international awards in Taiwan in September.
Le Cordon Bleu congratulates all competitors and wishes them every success.
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