TWO young local chefs have had their cooking skills recognised in Australia’s longest running culinary competition.
Greenfields man Hayden Bilton, 20, apprentice chef at the Peninsula and 21-year old Jason Scott, apprentice chef at C-op Dining went hat to hat at North Metropolitan TAFE on Sunday in the in the 2017 Nestle Golden Chef’s Hat Award and took home a gold medal.
The WA regional cook-off saw 17 teams step up to the plate to deliver their best dishes.
The pair created a two-course menu of lamb loin rolled in ash, braised lamb rillettes, capsicum puree, mushroom puree, potato, pickled fennel and lamb jus for the main dish and aniseed flavoured mousse encased in chocolate, citrus curd, saffron jelly, roasted chocolate and pistachio crumb with coffee and cardamom shards for dessert.
They entered the competition to see how they would stack up against their peers. They said they had also competed last year and wanted to show the judges how much they had learned and grown in the past year.