FORMER Sandalford chef Jason Scott has won a gold medal in Australia’s longest running culinary competition for young chefs.
The 20-year-old apprentice, who just missed out of first place in another cooking contest earlier this year, was up against 27 of WA’s best up and coming young chefs.
The South Yunderup resident impressed the Nestle Golden Chef’s Hat Award judges with his main course of beef chateaubriand, smoked mushroom and leek puree, with butter poached baby fennel and short rib and eggplant croquettes crusted in polenta.
His dessert course was a vanilla and rhubarb mousse accompanied by a saffron sponge and aerated chocolate, with banana caramel, almond crumb, coffee meringue shards, and grapefruit jelly.
Currently completing his certificate III in commercial cooking, the young chef worked at the Caversham winery’s restaurant from November last year until last week.