Judging at the Golden Chef's Hat finals for apprentice chefs on Thursday at the Canberra Institute of Technology.

Judging at the Golden Chef's Hat finals for apprentice chefs on Thursday at the Canberra Institute of Technology. Photo: Rohan Thomson

Eights teams of two apprentices each competed in the cook-off for the Golden Chef's Hat awards on Thursday, July 5, at the Canberra Institute of Technology. To enter, chefs must be under 25.

Joshua Brown and Brett Waslin, from Parliament House Catering by IHG, won the ACT event, and will compete in the nationals in Melbourne in September, where the champions win a trip to the Culinary Olympics in Germany.

The teams had to present a three-course meal to judges. Brown and Waslin cooked an entree of crispy fried calamari with braised red cabbage and seared baby barramundi served with a golden shallot and capsicum salsa. Their main  was a braised beef rump with a lamb’s brain and beef pie served with mushroom puree and turned carrots, and a demi-glaze. And for dessert, chocolate mousse with Kit Kat crunch disks, strawberry coulis, Tia Maria cream and a spun-sugar "bird’s nest".