The four Commercial Cookery students who competed in last week’s NSW TAFE Cookery Challenge (BDN, 2/10) have returned with a third place, a silver medal for their outstanding team performance and invaluable industry experiences.

Team captain Matthew Crossley, Jackson Griffin, Noo Ben and school-based apprentice Zoe Crosbie – under the watchful eye of team manager David Arens – shone in the statewide competition held at Ultimo TAFE in Sydney, which pitted teams from seven of the top TAFE Institutes against each other in a “mystery box” cooking challenge. Bega placed third overall behind last year’s winner Hamilton and Sydney Institute.

Tourism and Hospitality head teacher Deirdre Jory said what was most impressive was the Bega team beat Ryde TAFE – the “Mecca of commercial cookery students” - to a podium finish.

A silver medal was also awarded for the team’s overall score averaging over 80 per cent.

The student chefs were presented with a mystery box of ingredients and given only an hour in which to come up with a menu and prepare four portions – two for display and two for judges to taste.

Judges included industry heavyweights of both the chef and food critic variety, with invaluable feedback and networking offered to the students after the competition.

“They [the judges] said the techniques we used were very technical, which probably got them over the line,” Ms Jory said.

“They also said there was a good use of ingredients and they put a lot of thought into the dishes.

“They also worked extremely well as a team in the kitchen and were extremely hygienic.”

Ms Jory said the Bega students also got to mingle with the students from other TAFEs as well as meet the chefs who acted as judges on the day.

“Darren Ho, a prominent chef in the industry, talked to the students about the opportunities they had ahead of them and the importance of grabbing hold of regional cuisine – an idea we are using at Bega TAFE,” she said.

“He was quite inspiring.”

Ms Jory also said a fantastic work placement opportunity was discussed with a high-profile young executive chef from Sydney, which, if it comes to fruition, would be “five-star experience” for the Bega students.

Aside from the cooking challenge, the Bega students also took part in a sous vide demonstration – a technique they then put into practice the day after during the competition – and visited the night noodle markets held as part of the Sydney Food Festival, and a “duck room” in a Chinatown restaurant.

“It was all really good exposure to various aspects of the industry,” Ms Jory said.

“They have come back with such incredible respect, learning and networking.

“It’s fantastic for them and fantastic for the area.”