After a week of competition, the closing ceremony dinner and award presentations for the International Secondary Schools Culinary Challenge was the culmination of many months of hard work. Before this week, the ACT competition gave the team from St Edmund's College the local award, and Bradley Bool and Isaac Brown were now up against the internationals.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
The International competition had teams of two with their chef mentors, who came from Taiwan, Samoa, New Caledonia, New Zealand and Australian states. The level of talent and expertise was exemplary. For some it would appear they've reached rock star status in their home country as the ever-patient television crews watched, waited and pounced on every significant moment in the competition.
But this dinner at the Royal Canberra Golf Club under the guiding hand of executive chef Neil Abrahams was a showcase of Australian flavours and an opportunity for the entrants and their supporters to relax and enjoy their night. That the teams had developed good friendships was very evident and the gold medal winners from Taiwan, Japan and the ACT were quite extraordinary in the preparation and execution of the competition meal.
■ social@canberratimes.com.au
