Executive Chef of the Year Awards!
Australia’s Executive Chefs Club, is championing an industry initiative which will recognise and reward the extraordinary talent of our country’s best Executive Chefs. Executive Chefs are multi-skilled professionals charged with culinary creative excellence, commercial nous, leadership skills, team management - often across large kitchens.
The Executive Chef of the Year competition is open to all Australian Executive Chefs and Chefs de Cuisines. The Gold Winner will receive a Professional ‘Priceless’ Food Tour of Spain and two Highly Commended Chefs will win a Culinary Odyssey to the Spencer Gulf, Australia’s seafood frontier.
The first stage of competition requires a brief statement outlining the chef’s credentials, which will be judged by two of Sydney’s leading chefs; My Kitchen Rules judge and 4Fourteen Chef Colin Fassnidge, and Head Chef of award-winning Chiswick Restaurant, Richie Dolan.
Fassnidge and Dolan will select 20 finalists to develop an 8 course Spanish tapas-style ‘Evolution Menu’ showcasing Manolete, Garcia Baquero and Navidul products from Spain along with Australian Hiramasa Kingfish.
The final round will be judged in Melbourne by celebrity chef Scott Pickett of Estelle Bistro.
Pickett will be joined by mentor and Chair of Judges of Executive Chef of the Year, George Hill who, with Black Chefs Hat status, is also spokesman for all Executive Chefs of Australia.
• Round One Call for Entries close April 5.
• Finalists announced April 26.
• ‘Evolution Plate’ menus close May 13.
• Winners announced late May
Competition entry details, terms and conditions
Apply now for a July start at William Angliss!
William Angliss Institute is accepting enrolments for a midyear intake for Commercial Cookery, Patisserie and Hospitality Management, so why wait any longer to pursue your passion?
Puff Pastry short courses at William Angliss
In this hands on, comprehensive class learn how to master the intricate art of lamination to create, and perfect, puff pastry.
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