28 Oct 2015
Congratulations to Peter Yann, winner of Apprentice Chef of the Year 2015.
Peter’s exquisite entrée featuring salmon, cardamom, coriander, ginger, chilli, and salmon pearls perfectly encapsulates his passion for flavourful and unique food.
His expertise won him top gong at Monday night’s gala event hosted by TAFE Queensland Brisbane’s restaurant, 66 on Ernest.
Currently sous chef at Brisbane restaurant Apple Tango, Peter cites his family’s shared passion for food as one of his biggest and earliest influences.
“My mother, aunts and grandmother were excellent home cooks. Childhood memories consist of large tables of food, mainly fresh seafood (my grandparents are very keen fishermen) and always a pig on the spit. Food has always been a large part of my family, it brought us together and would always be the canvas for a good time.”
Peter attributes his fast rise through the ranks of the kitchen to the mentorship he receives from head chef at Apple Tango, Graeme McKinnon.
At the start of this year, Peter was given three wishes on his birthday, and one was to be nominated for Apprentice Chef of the Year. His hard work, commitment and passion prove that wishes really do come true.
Peter has scored himself a four-month placement at Aqua Alpine Ski Resort in Hakuba Japan and a set of premium F Dick knives. Congrats!
Kira Van Dam – Apprentice Chef of the Year – Silver
Kira is currently studying a double diploma in business and management, and has just been made manager of front and back-of-house at Rush Eagle Street Pier. She loves cooking with simple and fresh ingredients. Apprentice Chef of the Year judges were particularly taken with Kira’s original and slightly left-of-centre take on food. Her mushroom ravioli main course was a huge hit at Monday’s gala event.
Kira has won a week of work experience at ACCOR’s premium Brissie properties, a dining experience for 2 at Sofitel Brisbane, and a Mundial 9 piece knife set.
Ellen Arnold – Apprentice Chef of the Year – Bronze
Ellen’s passion for sustainable food won her a lot of points with the Apprentice Chef of the Year judges. Her line-caught tuna canapé with taro, avocado and avruga was one of Monday’s star dishes. Ellen loves cooking with certified sustainable seafood, heirloom vegetables and rare grains, such as black forbidden rice and freekah. She counts Julia Child and Heston Blumenthal among her biggest influences.
Ellen is taking home a Robot Coupe Mini MP160 stick blender.
Shiela Hobbs – Nick Brida Award for Excellence
The Nick Brida Award winner is selected by the TAFE Queensland Brisbane cookery teachers, and Shiela couldn’t be more deserving. She will add this award to an already impressive list of achievements, including winning gold at the World Skills Regional Competition, as well as cooking for the likes of Barrack Obama, the Dalai Lama and the royal family. Shiela will represent Queensland at the National Apprentice Competition in Perth later this year, as well as the World Skills National Competition in 2016.
Shiela has won an executive knife case with a full set of German-forged steel knives by Club Chef, and a $150 uniform voucher.
Harry Ting – Patisserie Student of the Year
Harry was born in Malaysia, and started his career as a consultant and software developer in the I.T. industry. He has always had a passion for cooking, and made the decision to make the switch to patisserie last year. He wants to make food that not only tastes sensational but is visually appealing, and integrates his talent for art and design in his creations. He enjoys all the different disciplines of being a pâtissier, but has found chocolates and sugar work are his specialties.
Harry has earned himself a spot in a 2-day course at Savour Chocolate and Patisserie School in Melbourne with all flights and accommodation paid.
Catherine Marot – Bakery Student of the Year
After school, Catherine started a degree in business, majoring in marketing and advertising, but realised that she wanted a more hands-on job where she could use her creativity. She found that working with cakes and pastries provided that outlet. Catherine went on to complete her Certificate III in Retail Baking. She is fascinated with chocolate and decorated cakes and enjoys seeing the finished product after hours in the kitchen. She hopes to keep on learning about pastries and baking by travelling and working in different countries and different workplaces.
Catherine has won an EIO-book, and 3 x $100 vouchers from Manildra, Moffat and Executive Chef.
Feeling inspired? We’re now taking enrolments for our next round of hospitality and cooking courses commencing in February 2016.