Joel Noble wins top prize at Proud to Be a Chef
Apprentice chef Joel Noble has scooped the top title at this year’s Proud to Be a Chef mentorship program.
The four days mentoring program featured 32 apprentice chefs, with Noble winning with his dish of Duck and Beetroot.
Anchor Food Professionals executive chef and judge Peter Wright said the dish was “perfectly cooked” and “exceptional”.
Noble, who has just secured a position at Dan Hunter's Brae, has been awarded a $7,500 culinary scholarship which will be tailored to his personal interests and goals.
Best Savoury Dish was awarded to Brandon Hardiman for his grilled John Dory with handmade ravioli accompanied by fresh ricotta and seafood foam.
Best Sweet Dish was awarded to Tess Wilson for a circular sponge filled with coffee crème patisserie and fresh mandarin segments, topped with a lace biscuit drizzled with mandarin sorbet and garnished with several dollops of mandarin puree.
“We had 32 very engaged apprentice chefs who put 100 per cent of themselves into the program, and their demonstrated dedication, commitment and passion was exceptional,” said Jeff Dhu, director of Fonterra Foodservice.
“Each year the quality bar has been raised and that’s happened once again – our finalists just keep getting better and better.”
Sheridan Randall, 4th March 2019
