Hospitality talks to Nestlé Professional Communications & Sustainability Manager Karlie Durrant about the future of the Nestlé Golden Chef’s Hat Awards.
Why is next year special?
Next year holds special significance as we celebrate the 60th anniversary of the Nestlé Golden Chefs Hat Competition. This milestone marks six decades of nurturing and showcasing young culinary talent, underscoring our enduring commitment to the future of the foodservice industry by supporting the career development of young chefs. It’s an opportunity to honour our rich history and the thousands of chefs who have been part of this competition, while also looking forward to the innovation and talent of the next generation.
Over 60 years there have been so many culinary stars which include the likes of Telina Menzies, AVC Executive Director; Richard Ousby, Owner of Ousby Food; Ben Devlin, Owner and Executive Chef of Pipit Restaurant; and Dylan Sanding, Executive Chef of the Melbourne Cricket Ground, just to name a few.
What does 60 years represent for the competition and for Nestlé?
For the competition, it signifies a long-standing tradition of providing young chefs with a platform to showcase their skills, gain invaluable experience, and receive mentorship from industry leaders. For Nestlé, it represents our unwavering commitment to supporting the foodservice industry and fostering the growth and development of future culinary professionals.
What can we expect next year?
While specific details are still being finalised, you can expect next year’s 60th anniversary celebration to be truly special. We are planning a really unique experience for our Golden Chef of the Year winner, involving travel to Europe and a culinary stage.
What do you hope to see from next year’s contestants?
We hope to see next year’s contestants bring a blend of creativity, passion, and innovation to the competition. We are excited to witness how they incorporate new techniques, sustainable practices, and their own personal signature into their culinary creations. Most importantly, we hope to see them grow both personally and professionally, gaining confidence and honing their skills through this experience.
How do you see the competition moving into the future?
The future of the competition lies in continuing to evolve and adapt to the changing landscape of the culinary world. We will continue to broaden the scope of the competition to ensure that we have a more holistic approach, such as providing young chefs with access to mental wellbeing support together with our partner The Burnt Chef Project.
We will continue to focus on sustainable practices, embrace diversity and inclusion which we do with our partner National Indigenous Culinary Institute (NICI), and provide skill development outside the classroom or their place of work. Our goal is to keep providing a platform that not only showcases talent but also prepares young chefs for the future challenges and opportunities in the foodservice industry.
