One day after returning from the Australian Culinary Federation national apprentice competition in Canberra, the WCI student re-lit the stoves to practice for the international young chef’s challenge in Korea in two weeks.
Chris said winning the title was a surprise as competition standards were high.
‘We had to cook an entr�e, main and dessert, in two hours for three people and with only $60,’ he said.
‘We had to do the shopping ourselves the day beforehand at the Fyshwick Markets.’
For entr�e Chris served pan seared baby snapper with salted cashew crumb, shaved fennel and a lemon lime coriander salad and lemon olive oil.
The mains consisted of a smoked sous vide eye fillet beef ” finished off with a chocolate fondant with salted pepper caramel and balsamic compressed pickled strawberry with pistachio praline for dessert.
The WCI culinary student and Frasier’s Restaurant apprentice recently won the WA apprenticeship award, a golden chef’s hat award and featured at the WA fine foods festival.