Chef's Table, Chef's Hat, Bankstown Sports Club
26Jul

BANKSTOWN SPORTS UP WITH THE CULINARY BEST

By Emma Duxbury | 26 Jul 2017 |

CHEF’S TABLE
Young Apprentice Chef Cameron Murdon has taken out a top honour at the club industry’s most prestigious cooking competition, the 2017 Chef’s Table. He’s been named Apprentice of the Year, following his performance alongside colleague Sarah Hanslow.

The team from Bankstown Sports battled it out against 27 other teams in a Masterchef-style cook-off which was held at Ryde TAFE in June. The Chef’s Table Competition was created to reward and recognise the many talented chefs, cooks and apprentices in NSW clubs. It offers clubs a unique way to showcase their chef’s talents and promote their venues as top dining destinations.

The pair placed second overall in the team competition, which was made sweeter by Cameron’s award win.

Each team was asked to design and prepare a 3-course menu using ingredients not exceeding a total food cost of $22 per person. Dishes were judged on placement of food, taste, texture, visual aspect, hygiene and interaction between team members.

Sarah and Cameron delivered a South Australian line-caught squid, house-made pasta, enoki, crispy quinoa, watermelon radish and lemon cloud for entrée, followed by pork rib pie, crispy pork belly, roasted sweet potato, celeriac slaw and pencil leek for main, and a chocolate soufflé with cereal milk and a mandarin gel for dessert.

CHEF’S HAT
The Golden Chef’s Hat competition aims to help junior and apprentice chefs develop their cooking skills and broaden their culinary horizons. It provides young chefs with an opportunity to be mentored by some of the best in the business and gives them the chance to pit themselves against their peers to benchmark their skills.

This year, Sammy Carbone and Rachael Fenech represented Bankstown Sports in the two-day event at Ryde TAFE in June. They had two and a half hours to prepare a main and a dessert, deciding on a Laksa Ravioli, green tea and pistachio-crusted lamb eye, and a fennel, green bean and orange salad. This was followed by a cinnamon panna cotta, dehydrated toffee apples, a white chocolate and strawberry cannoli mousse and a strawberry coulee.

They were judged on a few different things like how carefully we cut meat from the bone, hygiene, workflow, and how well they worked within the time limit. Despite getting off to a slow start, they managed to finish second overall.

  


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