Three Apprentice Chefs are sharpening their knives, researching their produce and perfecting their recipes in the lead-up to the Grand Final of the ETC Apprentice of the Year Cook-off competition to be held at Coffs Central on Thursday 11 July.
The finalists will be producing an original recipe, complete with sides and garnishes for a dish that features scallops or king prawns, seasonal produce and has an Asian influence.
The winner will take home a $500 cash prize and will be crowned the 2019 ETC Apprentice of the Year.
There will also be a People’s Choice Award – so make sure you come along on the day and vote for your favourite dish based on its presentation.
Nicholas Delves – The Hilltop Store
Coffs Harbour local, Nicholas Delves is a second-year Apprentice with The Hilltop Store at Sawtell and won the Coffs Coast regional final back in March with his Roasted King Prawns with Desert Oak Butter and Sea Succulents dish.
“I’ve never done competitions before, cooked in front of a crowd or in a shopping centre before. That was my first time. It’s good now that I’ve done it and I can look back and think it wasn’t as hard as I thought. The nerves were crazy, but once that passed, it was all good from there. I can’t wait to do the next one.” Mr Delves said.
Joseph Carrall – Lismore Bounty Motel
Joseph Carrall, a second-year Apprentice from Lismore, outcooked his competitors at the North Coast regional final with his Lemon Myrtle scented Barramundi with a Wild Hibiscus and Pepperberry Vingerette salad.
“Winning the regional was definitely the highlight of my career. It’s fantastic to have this opportunity to showcase what we can do as Apprentices, given that usually we are the ones hanging in the back of the kitchen that no one sees. I’m very excited for the Grand Final and aim to provide a top quality 5 star dish,” Mr Carrall said.
Sarah Townsend – Club Taree
Third-year Apprentice Sarah Townsend will be representing the Lower Mid North Coast and her employer Club Taree and is looking forward to showing off her culinary skills in the Cook-off. At the finals, Sarah cooked Coconut braised Stingray on a fresh seasonal salad with a Thai dressing.
“I enjoy being creative in the kitchen… I’m still tweaking my recipe and experimenting with different elements at the moment. My employer is really happy that I made the Grand Final. They’re helping me with anything I need to prepare, so I can win this,” Ms Townsend said.
Where: Coffs Central Shopping Centre – outside Kmart
When: Thursday 11 June
Time: 11am – 1pm
Marcus Blackwell, Latitude 30
Marcus has owned and managed pubs, hotels and restaurants all over the UK and in Australia.
He grew up on a small group of islands off of Cornwall, called the Isles of Scilly, where he developed his love of food and particularly seafood.
He is currently the Executive Chef and Proprietor of Latitude 30 located at Coffs Harbour’s marina.
Bevan Collin – Taste Restaurant
Bevan Collin and his wife opened their restaurant “Taste” in Sawtell 11 years ago.
Before starting his own business, Bevan learnt his craft working in hotels and restaurants both in Australia and abroad, including the highly regarded Palazzo Versace on the Gold Coast.
Bevan is the sole-chef at Taste, and the modern-Australian cuisine enjoyed by locals and visitors to Sawtell marvel at the flair and consistency that comes from one pair of hands creating every dish.
Karen Busby – ETC
Karen is the General Manager of Training at ETC.
She has worked in the Vocational Education sector for the past 24 years, including managing private training organisations for more than 14 years.
Karen is passionate and committed to quality training and development and seeing the difference that it can bring to both individuals and business.
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