Mushies secret to chefs' success
WITH a little help from the humble mushroom, two local chefs from Tweed Heads Bowls Club are on course as finalists in a major state culinary competition.
Dylan Osmond and Teri Jorgensen have impressed pre-selectors of the 2011 Chefs Table Award with their inventive three-course menu featuring mushrooms.
In a competition first, the menu was required to feature mushrooms in at least one course.
The two chefs, who are among 12 chef pairs in the 2011 final, used mushrooms in the entree.
Chefs working in ClubsNSW’s 1400 clubs are eligible to win the Chefs Table Award that is now in its seventh year.
The competition requires chefs work together to prepare a three-course meal for 24 guests without spending more than $18 per person.
Club executive chef Brad Whittikar said fourth-year apprentice Dylan, who made the nationals last year, and second-year apprentice Teri, were excited to take the club into the final for the sixth consecutive year.
“They used molecular gastronomy to make the mushroom caviar that explodes in your mouth,” Mr Whittikar said. “The chefs are thinking outside the box; they even came in on their days off to have several trial runs.”
ClubsNSW CEO Anthony Ball said Dylan and Teri’s innovative menu is a testament to how creative chefs in the club industry are.
“Dylan and Teri’s dishes epitomise the very nature of a club culinary experience; creative and delicious. I wish them well in the final stages, as the other 11 finalists are also hot competition,” Mr Ball said.
During March and April, a three-person judging team will observe each finalist pair as they prepare their menus.
They are to be graded on meal quality, dish originality and ability to work smoothly in the kitchen.
“The chefs are thinking outside the box – they even came in on their days off to have several trial runs.”