Three local Apprentice Chefs will by vying for the title of ETC Apprentice of the Year during a public cook-off competition. This competition has ended.
They will be re-creating their own signature seafood dish, featuring Australian native foods, which won them a place in the final from an original group of 8 contestants.
Sarah Townsend – Club Taree
Sarah is a 2nd year Apprentice with Taree RSL & Golf Club.
Her goal is to become a Pastry Chef once she completes her Apprenticeship.
Her signature dish for the seafood challenge is a fresh seasonal salad with a Thai dressing and topped with coconut braised Stingray.
Harrison Nyberg – Chop ‘n Chill
Harrison is a 2nd year Apprentice with Chop ‘n Chill.
Harrison loves the creative side of cooking and enjoys learning something different and new techniques every day.
His signature dish for the seafood challenge is Blue-eye Trevalla with ginger and citrus.
Luke Miakoda – Luna Bonita
Luke is a 6 month Apprentice with Port Macquarie’s Mexican restaurant Luna Bonita.
Luke worked with Subway while he was at school and that’s when he realised he wanted to become a Chef. He loves the fast paced environment, being creative and working with friends.
His signature dish for the seafood challenge is Aguachile which is a traditional Mexican seafood dish.
Where: Port Central Shopping Centre
When: Saturday 10 November
Time: 10.30am – 12.30pm
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