15 May 2015
A delicious little duck dish has opened up a world of opportunity for TAFE Brisbane apprentice chef, Mitchell Tucker.
Tucker, who studies at the College of Tourism and Hospitality (COTAH) and works at Jupiter’s Hotel and Casino on the Gold Coast, won the 16th annual Fonterra Proud to be a Chef program earlier this year earning him an international culinary paid placement in a destination of his choice.
Mentors named the apprentice chef’s modern take on citrus duck as the standout winner following three days of master classes, culinary challenges and fine dining experiences.
The dish that stole the judge’s hearts was sous vide duck breast with crispy skin accompanied by a confit beet salad, pea puree, compressed orange segments and orange jus, a potato rosti disc and crumbled fetta.
If anyone needs us we’ll just be over here salivating into our keyboards.