VET students cook up a feast at the YChef Cooking Challenge
12 August 2009
The second annual ‘YChef Cooking Challenge’ for VET in Hospitality Student Chefs was recently held by the Geelong Regional Vocational Education Council (GRVEC) in partnership with BacLinks.
“The Y Chef cooking challenge is a fun and exciting way to link students, schools and trainers to Geelong’s best chefs so they can hear and learn from the best in the industry about what it takes to be a successful chef in today’s environment, as well as the benefits of pursuing a VET in schools program”, said Kylie Fox, GRVEC Vocational Project Officer. “Seeing the skill and determination of the finalists and the hard work put in by the ‘buddy’ chefs over the duration of the challenge, we believe we are achieving that aim”.
The final, held on the 23rd July 2009 at the Corio Bay Senior College Campus, Goldsworthy Road, Corio, saw the best VET students from 5 school programs compete for the coveted trophy and fabulous prizes.
This year’s winners, St Josephs College students Nicholas Grabowski and Sean Harper, who train at the Gordon TAFE, were judged on the day to be the best for their immaculate preparation and presentation of the three course menu. The courses consisted of an entrée of Caramelized Onion and Goat’s Cheese Tartlet with Apple Balsamic Glazed Baby Beets and a fine Herb Salad; a main of Rosemary and Mustard Encrusted Rack of Lamb served with Ratatouille and a Red Wine Jus; and a Rhubarb Sponge Pudding.
The students’ fabulous efforts were judged by Jeff Whalley from the Geelong Advertiser and renowned food writer Gail Thomas.
Whalley, in his article, was very impressed by the standard he saw and suggested the young chefs “had more guts, passion and sheer technical prowess than anything I saw on television this year”.
Leonie Mills, former chef of the Fyansford Hotel and current owner of Jack & Jill Restaurant, agreed saying the young chefs ”tackled the menu with a high degree of professionalism and enthusiasm”.
The event was sponsored by MEGT, provider of Apprenticeships, Traineeships, Education and Employment Services, with prizes for first and second place students generously donated by Breville.
Chefs from Fishermen’s Pier, Oakdene Vineyards, Pettavel Winery and Restaurant, Fyansford Hotel and Black Bull Tapas Bar and Restaurant worked alongside students and trainers inside schools from February to help them prepare for the final challenge.
This competition harnessed support from a variety of local food suppliers including Bidvest, Drysdale Cheeses, Harvey’s of Highton and New Image Meat and Poultry.
Adcell Group generously donated the printing of posters distributed throughout the VET Schools.
This event illustrates how businesses, small and large, can assist their community with contributions of in-kind support such as employee volunteering, mentoring and sharing resources and knowledge, as well as donations of goods and services, and sponsorship.