Le Cordon Bleu Melbourne student wins Jeunes Chefs Rôtisseurs state final
Pictured: Brad French (Le Cordon Bleu Chef Lecturer) & Winner Marco Wong (Le Cordon Bleu Melbourne student)
Congratulations to Le Cordon Bleu Melbourne student Marco Wong for taking out first place in La Chaîne des Rôtisseurs Jeunes Chefs Rôtisseurs state competition (VIC), a prestigious international competition promoting emerging culinary talent.
Le Cordon Bleu Melbourne was proud to host La Chaîne des Rôtisseurs Jeunes Chefs Rôtisseurs state competition on 24th January at Holmesglen Institute. Six young chefs from across the state competed in a cook-off for the opportunity to represent Australia in the prestigious National final.
The six contestants arrived early to receive a surprise list of compulsory ingredients for their three-course menu. The entries were evaluated by eight judges who volunteered from the La Chaîne Victorian membership. Contestants were judged on technique, taste and presentation.
Scoring was tight with only 7 points between the first and third place winners. The first place winner was Marco Wong, a Le Cordon Bleu Grand Diplôme (SIT30816 Certificate III in Commercial Cookery/ SIT31016 Certificate III in Patisserie) student who also works at one of Melbourne’s leading restaurants, Stokehouse.
Marco’s winning three course menu consisted of Entrée: Smoked duck breast, confit duck leg salsa, pickled shallot, orange; Main: Pan fried John Dory, steamed scallop ginger oil, macadamia purée, asparagus, snow peas, green oil; and Dessert: Chocolate mousse cake, cherry purée.
As first prize winner, Marco took home a $500 cash prize and a medallion - he will also receive an all-expenses-paid trip to Adelaide for the National competition in April. The winner will represent Australia at La Chaîne des Rôtisseurs International final held this year in Calgary, Canada.
CRICOS 02380M / RTO 4959