Emily Morgan, a young chef from the recently opened and much admired Bianca Pasta venue in Ellerslie, has impressed judges with her menu, securing a trip to Melbourne representing the North Island in Australia’s longest running culinary competition for young chefs.
Emily was among 15 top young chefs from around the North Island who faced off in the North Island regional finals at Ignite Colleges for the 2024 Nestlé Golden Chef’s Hat Awards.
Her menu, created for the cook off, comprised a main of Swiss chard and mushroom chicken roulade, MAGGI instant mashed potato mix with thyme gnocchi and carrot puree. Dessert was a pear tarte tatin shortbread and a Buondi coffee and MAGGI Royal Couverture chocolate cremeux.
Reanna Dugmore won the Most Innovative Use of Coffee Award for her dessert of Buondi Steady State Bean and Nestlé Royal Chocolate Couverture Bavarois with Nestlé Sweetened Condensed Milk sauce and lemon infused poached pear with a macadamia biscuit and sugar topping. The prize was a KOI Knife valued at $295.
Junior chefs who are considered the ‘cream of the crop’ in their chosen field entered the competition to battle it out against each other in a series of culinary cook offs to find New Zealand’s best.
All the chefs, aged 16-24 years, entered the competition for a chance to fire up their culinary careers and went all out to win the coveted top award.
Competing chefs each created a two-course menu comprising a main and dessert dish – both of which were marked by a panel of leading industry judges according to globally recognised culinary standards.
Nestlé Professional Commercial Advisory Chef Karl Seidel says cooking off in a competitive environment and going up against other top culinary talent is a valuable learning experience. Participating chefs also gain insights and feedback on their cooking skills from experienced judges who are accredited to global standards.
Emily, along with the winner of the South Island Regional finals, Shayani Withange Don, from Number Six Bar and Bistro in Christchurch, will go on to a kitchen battle against top chefs from across Australia at Fine Food Australia in Melbourne this September.
Shayani was among 12 top young chefs from around the South Island who competed in the southern regional finals of the 2024 Nestlé Golden Chef’s Hat Award on June 12. (Hospitality Business – June 13)
Her menu specially created for the cook off comprised a main of garam masala spiced chicken with coconut curry sauce served with pilaf rice, pear chutney and kumara crisps. This was followed by a dessert of chocolate orange brownie with Buondi coffee cream and mocha ganache and orange pearls.
