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Turning up the heat in the National Final!
Sunday 20th and Monday 21st September saw Le Cordon Bleu Sydney graduate, Mark Chew, battle it out in a live cook-off for the National Final of the 2015 Nestlè Golden Chef’s Hat Award. Mark, along with his team leader Adelene Stahnke both from the hip Bangladeshi eatery in Surry Hills, Bang Street Food, represented New South Wales. They were pitted against the country’s eight best junior chef teams at Fine Foods Australia, in purpose built kitchens.
The competition celebrated 50 years in 2015 and is Australia’s longest running culinary competition. The team which placed first, would receive the incredible first prize of a food safari experience in South Africa, including work experience with a multi award-winning chef at a world-renowned establishment. With such a sought after prize, the competition was always going to be tough and competitors had to step up to the plate and bring their best to the final!
Competition criteria had the finalist chefs create a three-course meal in four hours. It is these three dishes that needed to impress the panelist of judges made up of internationally recognized World Association of Chef’s Societies (WACS), Nestlè chefs and members of the Australian Culinary Federation.
Unfortunately Mark Chew’s team missed out on taking out the coveted first prize award this year, with team ACT achieving a competition first of Gold with Distinction. But they did achieve Silver medals for their entrée and main courses, and a Bronze for their dessert. It was an absolute feat to make the finals, let alone achieve silver and bronze medals; congratulations Mark and Adelene on a great accomplishment!
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