Telina Menzies, group executive chef, Australian Venue Co.
Competed: 2001–2003
My advice is to get involved and submerge yourself into everything the industry has to offer. You’ll make connections and relationships that will open plenty of doors to get you started. A light-hearted motto I like to still use is, “Fake it till you make it baby”. Because even if you don’t feel ready, it’s all about learning and experience — never let the fear of failure hold you back.
I took part in the Nestlé Golden Chef’s Hat Award three times and ended up being a national finalist. It puts you on a stage to get noticed and performing under pressure is a key thing you take away.
In 2023 I had a full-circle moment, having the honour of judging the Nestlé Golden Chef’s Hat Award finals. I witnessed the up-and-coming talent and met many passionate young chefs. It was an experience I won’t forget. I live and breathe what I do. It’s not just a job — it’s my absolute passion. I get inspired to make every day better than the last and I am driven by training and developing the next generation of chefs.
Working with the entire Nestlé Golden Chef’s Hat Award team reinvigorated the passion and love for what I do. Being a part of and being surrounded by industry legends and upcoming chefs is incredibly inspiring.
Dylan Sanding, executive chef, Melbourne Cricket Ground
Competed: 2007–2010
My advice is to be patient, learn your craft, practice, absorb information, and build your confidence. I see a lot of fresh faces going 100km an hour and wanting their dream job in a short period of time. Enjoy the entry into hospitality and the dream job will eventually happen with hard work and dedication.
Find a mentor you trust who will provide you with information and knowledge and teach you to be the best version of the chef you want to be. Be curious and ask questions as there is so much knowledge to gain from people in hospitality.
The Nestlé Golden Chef’s Hat Award gave me the confidence as a young chef to work collaboratively and network. The competition opened many doors for me and paved the way to where I am today. It gave me the confidence in my ability to cook and to create dishes regardless if they were good or not. Being involved with the program encouraged me to network and learn from many people in the industry.
Ashleigh Otto, head pastry chef, Pullman Cairns International
Competed: 2015, 2016, 2017
The best career advice I can give is to be a sponge and absorb as much knowledge as you can — there’s something new to learn every day. For me, competitions are for surrounding myself with other driven and creative minds and to create networks and friendships.
I will remember my Nestlé Golden Chef’s Hat Award experience for life. The level of accomplishment after competing is one of the most rewarding feelings. The first time I competed, we gained a silver medal at regionals. I went back and competed a second and third time and won gold medals both times. I was then scouted to join the Australian national youth team to compete internationally at the Culinary Olympics.
The Nestlé Golden Chef’s Hat Award not only fuels a passion for cooking, but it teaches you discipline, time management, and how to refine your details and palate. A lot is learned and gained through repeat training and honing that training during service.
Jessica Roe, sous chef and acting chef de cuisine, Bistro Guillaume Crown Perth
Competed: 2023
I was always tentative about competing or putting myself on the frontline, but taking that chance has definitely accelerated my career. The Nestlé Golden Chef’s Hat Award
experience was such a turning point for me. The support and encouragement the other competitors gave each other shows how supportive the industry can be and how willing people are to help each other. I feel like that is what really encompasses the Nestlé Golden Chef’s Hat Award: it’s built to boost young chef’s careers and give them
the opportunity to make connections within the culinary field.
The biggest thing I took away from the experience was that food doesn’t have to be fancy. Yes, it definitely helps, but without the flavour understanding and balance, you’ve already lost half the points. I feel it’s important for young chefs coming up to see amazing dishes and take the time to understand the basics of flavour before trying to advance to technical components.
Kimberly Tang, sous chef, Chef’s Table by Azabu Group
Competed: 2021
My advice is to ask questions. It’s important to understand as much as you can before
jumping into the deep end. Nestlé Golden Chef’s Hat Award offers chefs the chance to
receive feedback from experienced judges. The constructive criticism can help chefs
identify areas for improvement and learn from their mistakes, ultimately helping them grow and become better at their craft.
I made many close friends and networked with judges and mentors. Building a network can lead to future job opportunities, collaborations, and mentorship. It established my name in the industry and built my confidence. I gained invaluable experience and nurtured my career progression with the creative skills I learned creating dishes from scratch.
The experience has also refined my culinary skills. The Nestlé Golden Chef’s Hat Award
competition themes and constraints on ingredients and sustainability pushed me to think laterally to develop creative techniques. Winning or even participating in chef competitions brings publicity for chefs. This exposure can elevate our profiles in the culinary world, attract potential clients or employers, and increase our credibility as skilled professionals.
Sarah Jones, sous chef, Morphettville Racecourse
Competed: 2017–2024
As an apprentice, I struggled to find what path I wanted to go down. But all I knew was that I had my heart set on becoming a chef. Competing in the Nestlé Golden Chef’s Hat Award has absolutely helped shape my career.
Since completing a four-year apprenticeship, I worked hard as a casual chef for a year across three different workplaces. I then secured a full-time position as a demi chef where I ran a 60-pax restaurant at The National Wine Centre. I have since climbed the ranks higher and am now sous chef at the Morphettville Racecourse, feeding more than 2,000 people a week and managing my own kitchen team.
I did all of this while competing in the Nestlé Golden Chef’s Hat Award. My time as a competitor helped my confidence as an individual as well as the quality and finesse of my food. My advice for other up-and-coming professionals would be to give the Nestlé Golden Chef’s Hat Award a crack! I have personally learned so many new skills and techniques over the years and it has encouraged me to push myself to the absolute
limits. You are only competing against yourself, and there’s no one better to beat than who you were one year ago.
