THE creme de la creme of junior chefs cooked up a storm in Beaconsfield for a chance to compete on the national stage.
Nine chefs took part in the La Chaine Des Rotisseurs Australia Jeunes Chefs Rotisseurs competition, where each were given a black box holding items like snapper, lamb, figs, fruit, vegetables and herbs and told to create a three-course menu for four people.
Competition organiser Jacqui Read Smith said the competitors were a talented group of chefs.
“These rising stars who are all under the age of 27 worked under pressure in the South Metro kitchen, and each performed to an exceptional standard,” she said.
“Competitors were given 30 minutes once they had received their list of black box items, to prepare their menus, three and a half hours to cook, and then each course had to be prepared and plated for judges in 15 minutes.
“Points were deducted for inconsistent portioning, direct plagiarism from culinary publications, unappealing presentations and dressing the rims of the plates and devices such as mobile phones, recipe books and some electronic equipment was also not allowed.”
Chris Malone, from Clarkes of North Beach took out the competition and will head to Adelaide in April for the national titles.