FoodService Australia (FSA) 2011 organisers announce the judging panel for the prestigious FSA 2011 Chef of the Year – National Championship and The William Angliss Institute FSA 2011 Apprentice Chef of the Year – presented by LUUS Industries.
Both of these competitions are key features of the FSA2011 Expo to be held from 19-21 June 2011 at the Melbourne Convention and Exhibition Centre.
Assembled by renowned Black Hat chef, George Hill, from saloculinaire.com who is chief judge for this year’s championships, the judging panel also includes some of the industry’s leading chefs and food specialists and educators including:
- Mark Agius – Deputy Manager- Culinary and Food Processing, Angliss Institute
- Brad French – Executive Sous Chef Premium Restaurants, Crown Melbourne Limited
- Marcus Moore – renowned chef, Director – Rowland Projects
- Mark Normoyle – Executive Chef, RACV Club
- Scott Pickett – Executive Chef, The Point Albert Park
- Martin Probst – Hospitality Educator, Executive Chef and author
- Tony Rogalsky – renowned chef, educator and restaurateur
- Bernd Uber – Black Hat chef
FSA 2011 Chef of the Year – National Championship
The FSA will soon be calling for nominations and entries for the illustrious high-pressure CHEF competition, which pits chef against chef and against the clock in front of a live audience, to determine which Australian Chef is master of their field. 2010 champion Soren Lascelles from two hatted Sydney restaurant, Assiette, will be defending his title against the nation’s finest chefs for a cash prize of $10,000.
The William Angliss Institute FSA 2011 Apprentice Chef of the Year
The William Angliss Institute FSA 2011 Apprentice Chef of the Year competition is open to third year apprentice chefs studying at the William Angliss Institute to compete for an educational prize to the value of $5000 cash and prizes.
Both championships, which are presented by Luus Industries, will be held across two days, with the winners announced on the last day of the FSA 2011 Expo.
Details regarding the FSA 2011 Chef of the Year and The William Angliss Institute FSA 2011 Apprentice Chef of the Year are online
Chief Judge, George Hill said that the jury assembled includes renowned chefs.
“The FSAA CHEF of the Year” has developed, by strict adherence to rigorous and ethical judging standards, to be the leading chef competition and annual title awarded in practical commercial cookery competitions in Australia. I am delighted that we have assembled a jury of renowned chefs who speak, breathe and portray excellence at its best.
In past competitions, “The FSAA CHEF of the Year” has drawn entries from renowned executive chefs, chefs de cuisines and other members of brigades throughout Australia.
It is a competition to be earned not won – earned through attention to detail, demonstrated technical expertise and other clear objective measurements which is peer evaluated by proven experts.
“The FSAA CHEF of the Year is earned because luck does not play any part in the competition. It is an absolute clear-cut exercise that any professional chef can achieve with thought, planning, creativity and skill. Past competitions have shown that 99% of entries can achieve a very high proficient standard and it’s only the simple and fractional difference in excellence that points to the winner,” George said.