Bankstown Sports Club is pleased to announce young chef Sarah Hanslow and apprentice chef Sammy Carbone came second in the NSW Metropolitan final of the 2016 Nestle Golden Chef’s Hat Award, which was held at TAFE NSW Northern Sydney Institute in Ryde.
The competition is dedicated to helping junior and apprentice chefs to develop their cooking skills and showcase their abilities in front of their peers. It also provides them with the opportunity to be mentored by culinary instructors and gives them access to a national network of professional chefs.
Competitors were given 3 hours to cook a main meal and a dessert, which were chosen from a selection of dishes set out by the judges.
Sarah and Sammy decided on a smoked lamb rump, served with an almond and rosemary encrusted lamb rack, creamy polenta, citrus fennel salad and rhubarb relish for their main, and a trio of mousses with rhubarb syrup and cannoli for dessert.
Judges awarded them the best dish of day one, but they were narrowly pipped at the post by a team from Surry Hills on day two, with just a few points separating first and second place.
Sarah says the whole competition was a great experience.
“Being part of this competition has been amazing. We have met some very talented chefs and learned a lot from the judges and mentors. I would definitely encourage other young chefs to get involved if they are ever given the opportunity”.
Bankstown Sports CEO, Mark Condi, says Sarah and Sammy should be very proud of their achievement.
“They were up against some of the best young chefs in the business, and to finish second in such a prestigious competition is an incredible feat. They are a great representation of the club and I would like to commend them on all their hard work”.