The Chains of the Rotisserie

Published 24th April 2010

Last week I was invited to taste some 18 meals as one of the judges of the exclusive La Chaine De Rotisseurs Great Barrier Reef Bailliage 'Jeune Commis' Competition held at TAFE. Six local chefs where placed under the eagle eye of six professional kitchen judges to cook a three course meal for four persons within four hours using a mystery box of limited ingredient.

The competitors were given 1/2 hour to see the ingredients and then write a work plan and menu they would prepare in the allotted time before presenting their dishes to twelve tasting judges. In the kitchen they were judged on their professionalism, hygiene practice, culinary skills, product utilization, organizational skills, and cooking techniques and were deducted points for every minute late. The tasting judges had to judge the final plates, as if they were a restaurant customer, on taste, presentation and originality.

The six chefs competing were from restaurants and hotels around Cairns but also included an entry from Weipa. However there was only one winner and Kyle Must of the Rydges Esplanade Resort was presented with the Bronze Medal to go onto represent the Cairns Region in the National Competition in Brisbane in July for a silver medal.

Whoever wins silver in Brisbane competes in September in Helsinki, Finland for the Gold Medal.Congratulations to all the competitors who did a fine job and completed the tasks assigned. It was an excellent experience for them to better themselves and improve their professionalism.

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