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The NZChefs Association have announced that the top prize for this year’s National ‘Commis Chef of the Year’ is a trip to China to attend the WorldChefs Asia Pacific Culinary Summit from the 6th to the 10th September 2015.
The lucky winner will have the opportunity to share their skills, meet chefs from all over the world, learn from peers, receive up to date information on current food trends and visit incredible new and historical food related sites around Shanghai.
NZChefs is committed to providing our culinarians with the very best opportunities available to further develop their professional careers. So when the Chinese Chefs Association invited representatives from the Pacific and Asian regions to attend this year’s international forum in Shanghai, allowing them to bring a trainee chef with them, the NZChefs team leapt at the chance.
The NZChefs Association President Graham Hawkes says “we saw this as an incredible learning experience for a young Kiwi chef and we decided to offer the place to the winner of the ‘Commis Chef of the Year’ competition at the upcoming National Salon this July”.
Any young chefs wishing to compete for this valuable prize must enter the following two classes:
Salmon (Class K002) – Entrants will need to create four identical, individually presented main courses featuring Akaroa Salmon with a balance of starch, vegetables and accompanied by a suitable sauce. Timing: 60 minutes.
Dessert (Class K008) - Entrants will need to create four identical individually presented hot or cold desserts. This dish must include fresh fruit. Timing 60 minutes.
All entrants must also be members of the NZ Chefs Association to be eligible for the prize. For more details and entry forms visit NZChefs
Other prizes on offer include a freestanding Moffat Digital Electric Convection Oven for the NZ Chef of the Year winner.
All winners will be announced at the NZChefs National Salon’s prize giving on Sunday 2nd August.
NZChefs National Salon
Logan Campbell Centre, ASB Showgrounds, Greenlane, Auckland
Thursday 30th July – Sunday 2nd August 2015, 8am – 5pm daily