Impressive. Professional. Creative. Three words which accurately describe the hard-working performance of the 12 finalists of the QCOTY Competition on Monday 9/12.
Return flights to Singapore for two people, two nights accomodation and two dining experiences at Michelin Star Restaurants - valued at $5,000.
The mystery box ingredients were revealed:
1. Jerusalem artichokes
2. Duck breast
3. Heirloom carrots
4. Lamb loin
5. Sweet potato
Planning time followed. Each competitor detailing a menu and selecting their ingredients for two dishes:
1 x entree & 1 x main OR 1 x main & 1 x dessert
The countdown clock was then set for 2.5 hours. It was preparation time.
The winners and their dishes were announced at the Quality Training & Hospitality College Graduation Gala. See the winning dishes in the photos below!
Gold Medal: Joel Noble
Entree - Kingfish, Avocado & Daikon
Main - Duck, cauliflower & heirloom carrots
Silver Medal: Kayla Watts
Entree - Kingfish ceviche with capsicum, tomato water & lime gel
Main - Pan seared lamb rosemary, sweet potato, pickled carrot, sweet onion
Bronze Medal: Sarah Jones
Main - Lamb saddle, honey carrots, pickled kohlrabi, cauliflower puree, artichoke chips, red wine jus
Dessert - Sweet potato panna cotta, honeycomb, burnt mango, strawberries
Highly Commended Award: Chieko Uchikawa
Entree - Seasonal vegetables & duck with butter sauce
Main - Daikon risotto & Kingfish
Joel Noble, Chieko Uchikawa, Amber Jolly, Kayla Watts, Felipe Rodrigues, John Liao, May Ann Nueva, Seeb Abid, Sarah Jones, Sam Kim, Catalina De la Jara Merino, Ted Yoon
The judging panel was comprised of three masters of the cooking industry:
Jason Chalmers - The Lion Hotel
Steven Clark - National Wine Centre of Australia
Congratulations to all of the finalists. We are excited to announce that the competition will be run again in 2020, with a chance to win a trip to Europe!