FOR the second year in a row, Adelaide Oval chefs Abbey Wendland and Mahlet Girma have been crowned champions of the Nestle Golden Chef’s Hat Award, Australia’s longest running culinary competition.
The duo, aged 22 and 24 respectively, beat out a record-breaking 290 entries to scoop the top prize at the event, held in Sydney.
Chef Abbey and chef de partie Mahlet produced a standout gold medal dessert of apple and rhubarb mousse, salted crumb with grapefruit curd and poached thyme pear, beating nine other teams who competed in the kitchen over two days.
“We seriously can’t believe this, we’ve won, again!,” Abbey sai. “We worked so well together, everything went smoothly and the kitchens and equipment this year were next level! This is such a great competition, from the people you meet along the way to the skills you walk away with, it’s awesome.”
Abbey, who trained at Quality Training & Hospitality College, Adelaide and Mahlet who studied at Regency TAFE SA, won a culinary trip to Vietnam.The Golden Chef’s Hat Award, Australia’s longest-running culinary competition, was held at the Fine Food Australia show.
Executive Chef at Nestle Professional, Mark Clayton said: “The competition was fierce this year, to secure a spot in the national finals, over 290 young chefs put their cooking skills to the test. And, year on year, we’re impressed with what the competitor’s bring to the plate, it’s truly inspiring.”
For 52 years in a row, Nestlé Professional has supported young chefs to develop their cooking skills and kick-start their culinary careers with the Nestlé Golden Chef’s Hat Award.
Follow Abbey and Mahlet’s adventure at facebook.com/goldenchefs