Chefs of the Future

This week’s post is not a review as such, it’s a food story I want to share with you.

I was invited to Mildura this week to speak at the 10^th anniversary of the ‘Chefs of the Future Cooking Competition’.  This is a cooking competition specifically for apprentice chefs from the Sunraysia region that runs over three days.  I started this competition ten years ago.

The purpose of this competition is to ignite, inspire and enable chefs in training to have the confidence to explore their creativity and think outside the square.  It was such a humble little affair ten years ago that has grown and evolved into this amazing regional event.  So when I was asked to speak at the 10^th anniversary on Wednesday night I was thrilled and could not have been prouder .

I was able to watch the six finalists (two from each year level of their apprenticeship) finishing their dishes.  They had been given a mystery box and had to create a main and a dessert with the must use ingredients – duck breast and banana.  I then viewed the judges scrutinise over the dishes.  A tough job I am sure as these young chefs had excelled in the time frame they had been given of 2 ½ hours.

That evening at a gala dinner the competing students were awarded medals for the AusTAFE Culinary Challenge and the six finalists will go on to represent Sunraysia in the next stage of this competition.  Then the winner Dalton Kendrigan was announced.  Dalton is a third year apprentice at the Rendezvous Restaurant in Mildura.  Coincidentally I had dinner at the Rendezvous the night prior.  Dalton is in great hands with his head chef and owners of the restaurant.  He has a promising career and hopefully winning this competition has empowered him to be more assured in his abilities and future as a great chef.

An absolute highlight of the night was eating the menu that had been designed by Jim McDougall – Head Chef at Stefano’s, Mildura.  Jim and a brigade of non-apprentice cookery students prepared and served a menu that was inspired by local produce.

Jim was the inaugural winner of the Chefs of the Future Cooking Competition and went on to work for Shannon Bennett as his Sous Chef at Vue de Monde for four years and Head Chef at Cafe Vue at 401 for two years before recently returning to Mildura to make his mark on Stefano de Pieri’s signature degustation restaurant.

I love that Jim has continued to support this cooking competition that he first won.  It’s a mark of the man – generous and dedicated to his craft and willing to share his expertise and time.

Jim’s menu was incredible on the night.  It was so smart, fresh and clean.  I have not enjoyed food this perfect for a long time.  I am in awe of his talent.

This was the menu –

Canapés

Smoked Murray Cod with vanilla gel and air dried pig cheek
Profiteroles with pumpkin puree and gorgonzola dolce
Tartare of Kangaroo on rye bread crouton and quail egg

Entrée

Yabby and sweet corn salad with pickled yabby, crab, sweet corn, cantaloupe and wood sorrel.

Main

Roasted dry aged beef, potato puree, beetroot, puffed rice, macadamia and wild mustard.

Dessert

Textures of chocolate – ganache, cake, aerated, sand and mascarpone cream.

Roasted dry aged beef

Textures of chocolate

In my view Jim is the next big thing.  Keep your eyes and ears open for him.  His first book in collaboration with Stefano, to be released in November, is called ‘Nuovo Mondo’ (The new world).  But if you can it is worth the trip to go and visit Jim and let him cook for you.

http://www.stefano.com.au/