By Simon McCarthy - May 19, 2023

Apprentice chef bound for London

A THIRD-YEAR apprentice chef from Maitland has taken home $10,000 in cash and an opportunity to cook with noted Australian chef Brett Graham's two-Michelin-star Notting Hill kitchen after sweeping the competition at a culinary test in the Hunter this week.

The event was hosted by TAFE NSW and the Australian Culinary Association, and included eight young Hunter cooks vying for their chance to cook with Graham, the former Novocastrian turned world-leading chef.

Fratelli Roma Restaurant's Ashleigh Handsaker, 23, ultimately took the top gong, impressing judges with her "untapped energy, impressive organisational skills in the kitchen, and incredible talent".

The Brett Graham Scholarship is annually awarded to a young chef keen to broaden their horizons. Past winners have included Troy Rhoades Brown, of Muse, Garreth Robbs, of Bistro Molines, Chris Thornton, of Restaurant Mason, George Mirosevich, of the Bare Chested Chef, and Josh Gregory, of Muse Kitchen.

The scholarship offers a return ticket to London, a spot in Graham's kitchen, The Ledbury, as well as a $10,000 cash kickstarter. "I am so proud of the high standard of ability and passion demonstrated by each of our students," TAFE commercial cookery teacher Mark McManus said. "This scholarship is an incredible chance to learn from the best, hone their skills and bring the knowledge and experience they learn overseas back to the region, for us to enjoy and others to learn from."

Jimmy Joan's apprentice Nicholas Sanderson was named runner-up, and Emilio's Tyler Swinkels placed third. Each took home prizes to help establish their careers.

Chief judge Tracey Amos, from TAFE, was accompanied by Mount Pleasant chef and HCA deputy chair Kyle Whitbourne, former scholarship winner George Mirosevich and NBN news presenter Lauren Kempe on the judging panel.

All four commented on the talent displayed by this year's apprentices.

30th November 2022 by Krystal Sellars

By Lisa Rockman - November 2, 2022

Hospitality scholarships handed out at Hunter Culinary Association seasonal lunch

Left to right, Taylor Hocking, Margan Restaurant (runner up Scarborough Front of House Scholarship), Petrea Apostolous, Customs House (Rising Star Scholarship, TAFE Diploma in Hospitality Management), Benjamin Lawrence, Muse Restaurant (winner Scarborough Front of House Scholarship), Isabella Jones, Margan Restaurant (winner Eustralis Pastry Chef Scholarship).

OUR rising stars in the hospitality industry have been awarded scholarships by the Hunter Culinary Association.

Isabella Jones, of Margan Wines & Restaurant, received the Eustralis Food Pastry Chef Scholarship at the association's seasonal lunch last week at Peter Drayton Wines.

The Rising Star Scholarship - which gives the recipient the opportunity to study for a Diploma in Hospitality Management at TAFE NSW, all expenses paid - was awarded to Petrea Apostolous of Customs House in Newcastle.

This year Scarborough Wines became a scholarship partner for the Front of House Award, and the winner of the $5000 scholarship was Benjamin Lawrence, for his "incredible commitment to his role at Muse Restaurant".

The runner-up was Taylor Hocking, of Margan Wines& Restaurant, who was awarded an all-expenses paid WSET Certificate 2 with Queensland College of Wine Tourism.

Each year the Hunter Culinary Association provides both experiential and financial support to the hospitality industry and recognises rising talent. Association chair Gus Maher said the applicants this year "were of a super standard".

A chef's workshop took place before the seasonal lunch. It was hosted this year by Luke Powell, head chef and co-owner of Bella Bruta in Newtown and LP's Quality Meats in Chippendale. "We always host a workshop or demonstration, a kind of quasi teaching experience for all our junior chefs and interested guests at our seasonal lunch," Mr Maher said.

"It's a really great way for us all to connect, via our mutual love of food and the industry, and even industry stalwarts still get something out of each and every demonstration we offer. "I think all of our committee - who are volunteers-get a real kick out of watching the next generation of chefs gleaning new experiences and ideas from their mentors.”

Legends at Food Fight 2022: Robert Molines, Shane Snedden, Andy Wright & Nick Vivian

FOOD BITES Lisa Rockman

May 21, 2022 - FOOD & DRINK Lisa Rockman

May 3 2022

FOOD FIGHT 2022: FOUR OF AUSTRALIA’S BEST CHEFS TO BATTLE IT OUT IN THE HUNTER

The Hunter Culinary Associations Food Fight will return to Crowne Plaza this June.

The Hunter Valley Food and Wine Festival signature event will see four of Australia’s best chefs to battle it out to take home the top prize.

“Having sold out the event to 350 people in 2021 and having to cancel it at the eleventh hour, we’re excited to bring back this event this June,” Hunter Culinary Chairman, Gus Maher said.

“We’re sure that we’ll draw a great crowd from both the industry as well as food lovers from near and far.”

Each year two highly regarded Sydney chefs take on two top names from the Hunter and provide their 300 strong dining audience with an incredible day of food and wine.

After a massive day of entertainment and amazing culinary delights, the audience is then set the task of deciding which chef cooked which dish, and who did it best.

Check out the four chefs who will battle it out this year below..

Joshua Raine
Executive Chef at Tetsuyas – Not a lot of need to say much more, as Josh’ and the famed establishment that he represents are legendary.

Alexis Besseau
Head Chef at Restaurant Hubert – If you’re savvy with the top end of the Sydney food scene, then you’ll know that for us to have Alexis cook for us is pretty special.

Michael Portley
Executive Chef at Humbug Newcastle – Humbug is a new addition to the Newy dining scene, but Mike is certainly no newcomer, having been Head Chef at The Edwards as well working at Bodega Sydney and Africola Adelaide.

Thomas Waite
Sous Chef at Bistro Molines – The old master on the hill just keeps nurturing outstanding Chefs, and word is that Thom’ is one of his best.

The Hunter Culinary Association’s Food Fight will take over Crowne Plaza Hunter Valley on Tuesday 28 June 2022. To secure your tickets visit hunterculinary.com.au/events

March 18, 2022 - FOOD Lisa Rockman

Brett Graham Scholarship winner Jayden Dann "can't wait" to cook at The Ledbury in London

Three aspiring young local chefs went head to head at TAFE NSW Hamilton this week in the final Brett Graham Scholarship cook-off. Up for grabs was an all-expenses paid trip to London to work with Graham at his restaurant The Ledbury, and a $10,000 cash prize.

Competition was fierce but in the end 20-year-old newly qualified chef Jayden Dann of Pokolbin's EXP. restaurant triumphed over Ian Tintero, of The George Tavern in East Maitland, and Jahri Ettridge, who represented Terrigal's Yellowtail.

Dann's entree (veal tartare with a dressing of anchovies, capers and dijon, Jerusalem artichoke crisps, bone fat marrow hollandaise and toasted sourdough), main (ocean trout with seaweed powder, barbecued confit leek, confit fennel, lemon pea purée, fish skin crackle and a creamed leek and bonito sauce) and dessert (chocolate brownie, Guinness and chocolate semifreddo and sourdough meringue) stole the show.

All four judges commented on the "incredible talent" displayed by the competitors.

This year, chief judge Andy Wright, co-founder of the Hunter Culinary Association and now co-proprietor of Pokolbin Catering Co, was joined by Tracey Amos of TAFE NSW, Hunter & Coastal Lifestyle publisher Cornelia Schultz, and Shayne Mansfield of The Flotilla.

Dann, who attended Kandos High School and just completed his TAFE studies, was last year's runner-up and keen to go one step further this time around. "I want each bite to make them question how the dish has been created, and for them to never want the experience to end.”

"Knowing guests are enjoying my food makes every long, hard day worth it.”

"You feel like you are not working but just doing what you love."

Dann has been acting sous chef at EXP. restaurant and, the day after winning the scholarship, was officially appointed sous chef. He's looking forward to The Ledbury experience.

"I'm extremely excited to soak in all the techniques, skills and knowledge. It will be eye-opening for me to watch such a large team working to put together an amazing menu," he says.

"I'll be able to watch how Brett delegates his team and bring that back to my own team and better myself and my peers."

Travel features in this ambitious young chef's immediate future.

"I plan to take the next five years and travel as much as I possibly can, every year being in a different country, and then coming back to the Hunter," Dann says.

"The ultimate goal is to be able to bring back all I have learned and give diners a unique experience in my very own restaurant in about 10 to 12 years' time."

The Brett Graham Scholarship, offered annually by the Hunter Culinary Association in conjunction with TAFE NSW, is now in its 18th year. The aim is to identify and nurture young hospitality talent - be they working in the kitchen or front of house, or are budding sommeliers.

"We are so proud of what we achieve here with our partner TAFE NSW," Hunter Culinary Association chair Gus Maher says.

"Time and again Brett Graham scholars have repaid our investment handsomely, returning to the Hunter, with many now our emerging industry leaders."

The proof is in the pudding. Previous scholarship winners include chefs the calibre of Troy Rhoades Brown (Muse), Garreth Robbs (Bistro Molines), Chris Thornton (Restaurant Mason), George Mirosevich (Signal Box), and Josh Gregory (Muse Kitchen).