Neil Abrahams wins Rare Medium Chef of the Year
The Rare Medium Chef of the Year competition was decided in a live cook off this week in Melbourne, with defending champion Neil Abrahams from Royal Canberra Golf Club taking the title for the second time.
This national competition for professional chefs is growing every year, with a record number of entries received this time around. The top 24 were chosen from a quality field to compete in a high pressure final that saw them compete against each other and the clock.
The competition took place within of the Foodservice Australia exhibition, the peak event for the restaurant and catering trade. This huge trade event attracted over 170 exhibitors and 5000 visitors. The show kitchens were built right in the middle.
This year saw a new knock-out format that ended in a battle of the top four chefs on the second day of competition. They were Neil Abrahams from Royal Canberra, Mauro Callegari from True South, Daniel Wilson from Huxtable and Steven Nelson from Bistro Gitan.
Each chef was given one hour and a mystery box of ingredients to prepare their best dishes. They were judged by a team of experienced chefs including John McFadden, Walter Wagner, George Hill, Lisa Morrison, Mark Normoyle, Nicholas Blackmore and Peter Dixon.
In the end it was Neil’s superb use of ingredients and technical skills that gave him the edge.
“Neil is an amazing chef and a really nice person, so it was fantastic to see him win,” says Claire Tindale from Meat & Livestock Australia. “It was the first event with our Rare Medium branding for foodservice and we are very pleased to be associated with this remarkable competition.”
The other sponsors of the competition were William Angliss Institute, Chobani, Sous Vide, Victorinox, Independent Fisheries, Kikkoman and Alsco. They each contributed to the running of the competition and substantial prize pool.
Day three saw the senior chefs step aside for junior talent. Apprentice of the Year was another knock-out event where the contestants had to watch a senior chef prepare a dish and then replicate it.
After a day of intense competition Anna Nicholson from the Hunter Valley Hotel Academy was named winner. Head judge John McFadden believes it was well deserved. He said “she listened to instructions, demonstrated solid technique and was very accomplished overall.”
Next year the competition will move to Sydney from 25-27 May. Already plans are underway for a bigger arena with better sightlines and tiered seating for the growing number of spectators.
For more information go to www.foodserviceaustralia.com.au
