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Chef d' Partie, Sam Ward has recently qualified through to compete in the national final of the Hans Bueschkens Global Junior Chefs Challenge in Wellington, following on from his entry in the national finals of The Modern Apprentice of the Year last year. Sams most recent competition entry was gained after progressing through as the Canterbury region winner. Competing against representatives from 7 other regions in NZ along with chefs from Vanuatu and Fiji. The competition took place over two days with a static presentation of an Akaroa Salmon entree for which Sam was awarded a bronze medal. On the second day the competitors were given 2 hours to present 6 portions of a main using Silver Farms lamb or beef and a dessert. Competitors were judged on their kitchen skills, workflow, set up, preparation and on presentation, taste, texture and flavours of their dishes. Sam didn't receive a medal on this day but saw it a great opportunity to learn competition skills and practices. Sam said " that I've really enjoyed my experience over the weekend and I'm looking forward to using the tips I've learnt in the Canterbury Commis Chef of the Year next month". The Canterbury Commis Chef of the Year is run as part of the CPIT Salon Culinaire, with support from the team at the Millennium Hotel Christchurch, Sam and one of our other young talented chefs Phillip Rutledge will be spending the next month practising and honing their recipes and skill in preparation. |
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