Bega student chefs secure silver medal in state-wide challenge

The annual TAFE NSW Club Chef Cookery Challenge saw 10 teams from around NSW compete.

Students Rob Levington from Umi-Ko Izakaya, Holly Mae Corke from Mimosa Winery, Jez Carrett from Candelo Cafe, and Lachlainn Fox from Waterfront Cafe in Merimbula, were those representing the Far South Coast.

The second year commercial cookery apprentices were the first group to come from Bega since COVID.

TAFE commercial cookery teacher and head chef David Arens said the plan they had developed through training had been executed perfectly.

He said the competition itself was a mystery box with the ingredients revealed on the day, and students only had one hour of menu planning to collect ingredients.

"Then they had two hours to come up with an entree out, 40 minutes for the main and 40 minutes for dessert," Mr Arens said.

"They put in a lot of work. Been training for a couple of months doing 14-hour days in the training kitchen. We practised creating menus and cooking all under the pressure of competition timing.

"One part that was rewarding for me as a teacher was, they didn't lose any points for their professional practice which is how they work so, preparation techniques, hygiene and way they work.

"They are very proud and rightly so, it's very healthy for the local restaurant and café scene to have these young people willing to put in this kind of effort into their careers."