Imagine cooking a three course meal in a kitchen surrounded by onlookers, while judges who have years of experience in the industry are watching your every move.
This was the experience of 12 young chefs taking part in the 2022 Nestle Golden Chef’s Hat Award.
The culinary competition provides a platform for emerging talent to test themselves against their peers, while learning from industry leaders. All while cooking in front of hundreds of people. A pressure cooker if you will.
A representative is chosen from each state or territory, as well as New Zealand, and last week Noah Cairnduff made the trip to Melbourne to compete, after being crowned the winner of the ACT heat.
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Competitors are given a list of ingredients from which they must base the creation of their three-course meal. This year, the main dish had to use 300grams of Pork Neck, as well as a 3 bone Pork Rack.
The young chefs are judged on presentation, amount of food wasted, service skills and taste and texture.
Noah did the nation’s capital proud and came away with two silver medals and a bronze for his three dishes. While Gabby Sanders from New Zealand took out the overall award, going home with ten grand in cash to help advance her culinary career.
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Noah talked to Sammy and Mick from the Served Podcast about his trip down south, the fierce competitive environment, and most importantly, the dishes he cooked to impress the judges.
Listen to the latest episode of Served to hear the full interview:
