Prestigious chefs’ competition
Claudia Zuercher (left) and Niccole Winfield
T
OWNSVILLE RSL chef
Niccole Winfield, 21, won a silver
medal in a North Queensland
cooking competition recently.
Teamed with Claudia Zuercher,
22, who works at Peppi Peppi,
they competed in the Nestlé
Golden Chef’s Hat Award cookoff challenge at TAFE-NQ.
It is Australia’s longest-running
competition and the region’s
best up and coming chefs were
pitted against each other.
Claudia and Niccole’s silver
winning menu included a choice of
marinated lamb rump with potato
croquette, spinach and saffron
polenta, minted yogurt and a red
wine jus or a rosemary-infused lamb
rack with carrot hummus, spiced
cumin tuile and a red wine jus.
For dessert, they offered
espresso panna cotta with dulce
de leche, juniper berry chocolate
crumb, apricot coulis, coconut
sponge, salted almond brittle and
banana and coconut ice-cream.
Claudia and Niccole entered
the competition to test their
skills against their peers.
“It was a great opportunity to
challenge ourselves and gain more
experience and confidence as
well as to meet and network with
other young chefs,” Niccole said.
Australian Culinary Federation
competition director, Deb Foreman
said the young chefs participating
deserved to be applauded.
“Putting yourself up to be judged
on your culinary talent amongst
your peers is tough,” she said.
“They will take a lot from
the experience of competing,
in honing their skills and
gaining more knowledge.”
Taking part in the Nestlé Golden
Chef’s Hat Award offers a great
learning experience for young chefs
to push themselves to the next level
and advance their culinary careers by
being judged to globally recognised
standards on the presentation and
overall taste of the dishes they create.
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72 | SEPTEMBER 2016