Chefs battle for top titles at Foodservice Australia
Chef of the Year will return to Foodservice Australia in 2018, while a new competition, Battle of the Pacific, will make its debut at the annual show, which is being held at the ICC Sydney in Darling Harbour from May 27-29.
“These two competitions are very different, but they have one crucial thing in common,” said event director Tim Collett. “They encourage all our chefs to strive for excellence and share their passion for world-class cuisine.”
Organised by the Australian Culinary Federation (ACF), the Battle of the Pacific will see nine teams compete over three days to run the best pop-up restaurant on the show floor. Each team will comprise a head chef, junior chef and pastry chef, who together will prepare a two-course meal for 30 guests. There will be teams representing Victoria, Queensland, New South Wales, Western Australia, South Australia, New Zealand and the Pacific Islands.
“The ACF is the peak body for chefs in Australia, so it’s important that we run events where the chefs congregate, and that’s Foodservice Australia,” said ACF general manager Deb Foreman. “This is a really exciting competition and encourages chefs at any level to step out of their comfort zone.”
Running for more than a decade, the Chef of the Year competition is open to any professional chef working in Australia. The top 32 entrants will be given one hour and a mystery box of ingredients to create their two best dishes live at the show. Knock out heats will lead to a grand final on the last day of the show.
“I have been involved in Chef of the Year for the past six years, and in that time it has morphed into a highly respected competition for professional chefs,” said head judge John McFadden, area executive chef for Pan Pacific Hotels.
“It is great to see how these chefs perform under pressure, I really like seeing how far they are willing to push themselves in the time frame. It’s also a great education in flavours and technique for us as judges, for the participants and for the visitors, seeing how each competitor handles the protein and other mandatory ingredients.”