29 Aug Zoe Johnson awarded Chef’s Table Apprentice of the Year for 2018!
Flame Lounge & Dining’s Zoe Johnson Named State’s Best Apprentice.
Zoe Johnson, Flame Lounge & Dining’s Apprentice chef, has taken out one of the top honours at the club industry’s most prestigious cooking competition. Zoe Johnson was named this year’s Apprentice of the Year at the annual Chef’s Table gala dinner event.
Our third-year apprentice joined fellow chef Cristiano Domingues (Flame Lounge & Dining’s Head Chef) and battled it out against 80 chefs from 40 clubs in a Masterchef-style cook-off held at Ryde TAFE in July.
ClubsNSW CEO Anthony Ball said the quality of the chefs and dishes showed that registered clubs are setting the pace when it comes to dining.
“The registered club industry provides thousands of apprentices with the opportunity to work in commercial kitchens and ply their trade, so to be identified as the best in the state is a rare honour,” said Mr Ball.
“This competition reached a new level this year with a Mystery Box element, and with the quality of club chefs it’s little surprise that the judges found it difficult to split the teams. It’s another reminder that you don’t have to dine at exclusive Sydney restaurants to sample the finest cuisine this state has to offer, with registered clubs leading the way in the food space.”
Each team was provided with a “Mystery Box” of ingredients, which had to be incorporated somewhere in the Entrée, Main or Dessert, with each team having only one hour to plan their menu after the Mystery Box was revealed.
The Mystery Box ingredients included – Pork Brisket, Beef Hanger/Skirt Steak, Anchor Butter, Anchor Cooking Cream, Baby Heirloom Beetroot, Brussel Sprouts, Enoki Mushroom, Kipfler Potatoes, Raspberries, Rhubarb, French Shallots and Zucchini Flowers.
The judging panel consisted of Chairman of judges Julio Azzarello, Executive Chef Adam Moore, Sydney Swans chef and former Masterchef contestant Courtney Roulston and The Red Spoon Company’s Nenad Djuric.
In their judging report, the panel said, “A fantastic smoked salad with a lovely balance of dressing and smoky notes.”
Dee Why RSL Club’s dishes:
Entrée: Roast Beetroot & Smoked Beef Salad with Mustard Dressing
Main: Crispy pork, Brussel Sprouts, Mushrooms & Burnt Potato & Celeriac Puree
Dessert: Deconstructed Chocolate Mousse, Rhubarb Sauce, Sweet Crumble, Fresh Raspberries and Whipped Cream