Young Mandurah chefs Hayden Bilton and Jason Scott shone bright at the WA regional cook-off for the 2017 Nestlé Golden Chef’s Hat Award, taking home a gold medal.
The team participated in one of the eleven heats held across the country in June, competing against 17 other teams and having their creations judged against nationally recognised culinary standards.
Their two-course menu consisted of a lamb loin rolled in ash, braised lamb rillettes, capsicum puree, mushroom puree, potato, pickled fennel and lamb jus, and aniseed flavoured mousse encased in chocolate, citrus curd, saffron jelly, roasted chocolate and pistachio crumb with coffee and cardamom shards.
20-year-old Greenfields resident Hayden Bilton is currently an apprentice chef at The Peninsula and 21-year-old South Yunderup local Jason Scott is an apprentice chef at Co-Op Dining.
Both young chefs decided to enter the competition this year to see how they would stack up against their peers.
“We both entered last year and really wanted to show the judges how much we’ve learnt and how much we’ve grown in the last year,” the team said.
The Nestlé Golden Chef’s Hat Award is Australia's longest running culinary competition for young chefs.
The competition is organised in regional heats, with each regional winner competing against each other at the national finals in Sydney in September.
“Taking part in the Nestlé Golden Chef’s Hat Award makes you push yourself to the next level,” Nestlé Professional chief Mark Clayton said.
"Competing is vital to the professional development of young chefs, you learn so much from this type of experience.
“Putting yourself up to be judged on your culinary talent is tough, but this is ultimately how you hone your skills, build your networks and get your name out there.”
This year’s WA heat winners are Hudson Stokes and Lara Kirby, who will compete in front of a live audience in Septembe for a chance to win a culinary trip to Vietnam.