Entries for the 2017 Nestle Golden Chef’s Hat Award are closing on Friday 12 May.
The competition is open to those aged between 16 and 25 (on 30 September) currently working in the culinary industry in Australia and will see participants given access to mentorship and masterclasses with industry leaders.
Australia’s longest running culinary award for young chefs, the competition sees teams of two from each state go head-to-head in a cook-off, with the competition culminating at the annual Fine Food Australia trade show.
At the final cook-off, teams will be awarded medals for entrée, main and dessert courses.
The winning team will win a culinary experience in Vietnam.
Last year, Adelaide Oval apprentice chefs Abbey Wendland and Mahlet Girma earned the top prize, with a menu that comprised an entrée of cured ocean trout, textures of beetroot and pickled turnip; a main course of sous vide pork, pickled mushroom, roasted baby vegetables, pork wonton; and a trio of mousse, lemon curd and coconut almond soil for dessert.
