TWO Wodonga TAFE apprentice cooks triumphed in culinary awards in Melbourne.
Kelly Thomas gained a silver medal while James Torney took a bronze in the Aus-TAFE Culinary Trophy Regional Finals.
Ms Thomas made a sou vide lamb cutlet with her own goat’s milk ricotta-gnocchi, minted pea puree, beetroot foam and lamb jus with a Neapolitan Sundae dessert.
Mr Torney made a sou vide pork loin with crushed kipfler potatoes and a cider vinegar herb reduction with a yoghurt brulee and blood orange curd dessert.
They had 105 minutes to plate the two courses.
Ms Thomas, who manages the Tangambalanga Hotel kitchen, said she was happy with the result.
“I am proud that I got everything finished and plated up within the set timeframe,” she said.
Wodonga chef David Kapay, who opened Miss Amelie in July, mentored the students as Capstone finalists.
Kapay helped them improve on their dishes.