Nominations are now open from qualified chefs – to win $10,000 in the only National Australian Competition that pits Chef against Chef against the clock in a one hour test of creativity under pressure.
The competition will be judged by some of Melbourne’s leading culinary experts including:
- Mark Agius – Deputy Manager- Culinary and Food Processing, Angliss Institute;
- Brad French – Executive Sous Chef Premium Restaurants, Crown Melbourne Limited;
- Marcus Moore – renowned chef Director, Rowland Projects;
- Mark Normoyle – Executive Chef, RACV Club;
- Scott Pickett – Executive Chef, The Point Albert Park;
- Martin Probst – Hospitality Educator, Executive Chef & Author;
- Tony Rogalsky – renowned chef, educator and restaurateur and
- Bernd Uber – Black Hat Chef.
Chief Judge and Black Hat Chef, George Hill said:
“The FSAA ‘Chef of the Year’ is earned because luck does not play any part in the competition. It is an absolute clear-cut exercise that any professional chef can achieve with thought, planning, creativity and skill. Past competitions have shown that 99% of entries can achieve a very high proficient standard and it’s only the simple and fractional difference in excellence that points to the winner.”
Defending his 2010 title will be Soren Lascelles from Sydney two hatter Assiette.
To nominate now click here