CHEFS from clubs across the State – including two from Nambucca Heads – are in Sydney this week to battle it out in the industry’s most prestigious cooking competition.
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Chef’s Table is a Masterchef-style cook-off which recognises and rewards the most talented chefs, cooks and apprentices in NSW clubs.
The competition highlights the culinary talents of chefs and demonstrates that clubs are among the best dining destinations in the State.
The competition is being held over three days at Ryde TAFE – and there are 84 chefs from 42 clubs in the kitchen.
Among the competitors are Nambucca Bowls Club competitors Karlos Harrington (head chef) and Arthur Hassett (sous chef).
“The thing that drives me most is proving a stereotype wrong – just because we work in clubs doesn’t mean we’re not good chefs,” Karlos said.
“I’m looking forward to representing my club for the first time ever in this competition. We want to put our club and our food on the map. We work hard to try and be innovative and keep evolving, so I think it’s important that we promote that.”
ClubsNSW CEO Anthony Ball said the competition aims to showcase the industry’s highly accomplished chefs.
“Registered clubs are home to some of the finest restaurants in the State, offering a vast array of dining options to patrons,” Mr Ball said.
“Our industry is fortunate to have so many talented chefs who produce meals to suit any taste bud, and their skills will be on display for all to see at this year’s Chef’s Table competition.”
The competing chefs will have to use ingredients provided in a ‘mystery box’, the contents of which will be only be revealed prior to the start of the cook-off.
The dishes will be judged by renowned executive chefs Julio Azzarello and Adam Moore, former Masterchef contestant Courtney Roulston and The Red Spoon Company’s Nenad Djuric.
Winners from the cook-off will be announced at a gala dinner at Chef’s Table partner venue Doltone House in Sydney on July 30, hosted by George Smilovici, one of Australia’s pioneers of stand-up comedy.
