HILLARYS local Brayden Davies (19) recently won a gold medal at the regional heat of the 2017 Nestle Golden Chef’s Hat Award.
One of 11 heats across the country, the WA regional cook-off at the North Metropolitan Tafe on June 25 saw 17 teams compete to serve the best dishes.
Mr Davies, an apprentice chef at Clarkes of North Beach, and teammate Mark Johnson created a two-course menu of winter lamb backstrap and loin served with textures of onion, pickled carrot, pomme parisienne, fennel and apple espuma.
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READ NOWThey also made a dark chocolate cremaux, served with toasted orange and balsamic meringue, ginger parfait, coconut and white crumb with orange curd and orange jelly for their dessert course.
“It’s such a great opportunity for me to showcase what I have learnt from all the chefs who have invested their time and knowledge in me,” Mr Davies said.
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