Nestle Golden Hat Winners and Chef's AwardsShare Event on Facebook Share Event on Twitter Share Event on LinkedIn
The Nestle Golden Hat is a monster trophy that would be impossible to hold above shoulder level let alone plonked on a chef’s head, but two talented young Canberra chefs won the Australian finals in Sydney for this award and joined family, friends and employers in a celebration at the Hyatt Hotel.
The winners, Amanda Poulsin from the Hyatt Hotel and Georgia Harrison from the National Press Club, excelled in their final presentation and won Gold with distinction, but there have been many local winners along the way in competitions and work experiences that has taken some to Perth others to Tahiti and Georgia Harrison to France for the Eating City Summer Culinary Campus in France.
The youngest winners from McKillop College were Kaitlin Twiss and Claire Lowie who were the gold medal winners in the State Secondary Culinary Competition and with their teacher, Justin Kain, went to compete at an international level in Tahiti and picked up a bronze medal.
The competition among apprentices is always a testing ground for the resilience and determination of those who have passion for an industry that is ridiculously hard on home life, social life and their stamina, with few rewards unlike the glamorous portrayals on television cooking shows. But winners among this group of ‘white jackets’ and supportive colleagues included Jasmine Sawa a 1st year with two golds, Daryl Harris 2nd year with silver and Nick Donovan a 3rd year gold and silver winner.
The exemplary dessert created by Amanda and Georgia, and judged with distinction for the Nestle competition is, even in the reading, a salivating sensation of the imagination and let me share Georgia’s description for it: “Chocolate mousse sphere with liquid port caramel lava centre, pistachio crumb, pistachio semifreddo, saffron macarons with French mousse filling, port gel, raspberry spheres and chocolate decor “.