Winners announced in the 2012 Thierry Marx Career Development Award
Two apprentice chefs have been announced as winners in the Restaurant & Catering 2012 Thierry Marx Career Development Award. The competition, now in its sixth year, attracted over twenty entrants from across Victoria. Ten finalists were assessed by a panel of three judges on their technical ability and interpersonal skills including attitude, passion, goals and aspirations.
The standard of the 2012 finalists was exceptional with all apprentices showing both skills and attitudes well in excess of their years.
The two worthy and inspirational apprentice chefs will be travelling to France, realising their dreams to work for the month of August 2012 with the Michelin Star Chef - Thierry Marx at The Mandarin Oriental Hotel, Paris.
Restaurant & Catering is proud to announce the winners for the 2012 Thierry Marx Career Development Award are:
- Beth Candy 3rd year apprentice - RACV City Club Melbourne
- Melanie Sheard 3rd year apprentice – ZINC at Federation Square
The announcement of the winners will be made at 2.30 pm on Thursday July 19th at a luncheon at Breezes at Crown Melbourne.
Competing Apprentices were required to provide two original recipes featuring red meat as part of their written submission. A shortlist was made and the successful apprentices were invited to cook their recipes for tasting and assessment at the Crown Culinarium.
CEO of Restaurant & Catering, Mr John Hart, said that, “It is exciting to see such a high calibre of apprentices competing for this prestigious award. Restaurant & Catering is proud to be part of this wonderful initiative, as the support for the next generation of chef’s is vital to ensure a bright future for the restaurant and catering business.”
The Thierry Marx Career Development Award partners include: Meat & Livestock Australia, Restaurant & Catering, Crown Melbourne and William Angliss Institute.
Apprentices will receive return airfares to Paris, one month’s accommodation, $1,500.00 spending money and national recognition through various media channels.
Source: Restaurant & Catering, 20 July 2012
