Le Cordon Bleu Australia is a proud sponsor of La Chaîne des Rôtisseurs, an ancient guild with its origins in medieval France, the purpose of which, then as now, is the support and promotion of gastronomy and the culinary arts. Now an international organisation, La Chaîne des Rôtisseurs sponsors an annual, international competition for aspiring young chefs. On Wednesday 27th April the Victorian state heat was held at Crown Culinarium in Melbourne.
Seven young chefs presented a three course meal of appetiser, main course and dessert. They were judged by separate panels of judges both in the kitchen and on the meals they served in the dining room. Among the kitchen judges was Le Cordon Bleu Chef de Cuisine, Brad French and among the tasting judges, Ken de Mallindine, Regional Manager for Le Cordon Bleu, Melbourne who also presented the critique on behalf of the tasting judges. Contestants were judged in the kitchen on their cooking techniques and general kitchen performance. In the dining room, contestants we judged on taste, presentation and originality in their use of the key ingredients.
The winner of the Victorian state competition was Ms. Beatrice Segura who will go on to represent Victoria at the national finals, this year also in Melbourne, in June. Beatrice’s winning menu was:
- Textures of scampi
- Lamb rump, eggplant, sweetbreads, pine mushrooms
- Basil pannacotta, poached figs, sable Breton crumbs, tuile