Three apprentice chefs will by vying for the title of ETC Apprentice of the Year during a public cook-off competition to be held at Port Central Shopping Centre on Saturday, November 10.
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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 eight contestants.
The finalists are:
- Sarah Townsend – A second year apprentice with Club Taree, Sarah will be preparing a coconut stingray salad.
- Harrison Nyberg – Chop’n Chill’s second year apprentice, Harrison, will be creating blue-eye trevalla with ginger and citrus.
- Luke Miakoda – Luna Bonita’s first year apprentice, Luke, will be creating his own variation of the Mexican dish Aguachile.
The apprentice cook-off is the brainchild of ETC training advisor and experienced chef Nick Philip.
“When you work as an apprentice chef your work routine consists of very repetitive tasks. It can become frustrating sometimes not to be able to express your creativity. With this cook-off, I wanted to be able to give the Apprentices a chance to have some fun and showcase their skills,” Mr Philip said.
The cook-off competition will be held in Port Central from 10.30am – 12.30pm on Saturday, November 10.
