A BORDER trainee was among 32 chefs nationwide chosen for an elite cookery experience.
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Second-year apprentice chef Renee Jones recently returned from the Fonterra Proud To Be A Chef Challenge in Melbourne.
La Maison chef Jones was mentored by leading chefs Tony Twitchett (Taxi Kitchen) and Frank Camorra (MoVida) in masterclasses over three days.
“Talking to the mentors was a highlight,” she said.
“Eating in their restaurants was amazing; my favourite was the anchovy and smoked tomato sorbet dish at MoVida.”
TAFE NSW – Albury campus commercial cookery teacher David O’Dea said six students had been chosen for the challenge since 2009.
“It’s a credit to Renee because she applied as a first-year apprentice,” he said.
More than 400 apprentice chefs nationwide submitted recipes for their signature dish as part of the selection process.
Jones’ recipe for Jasmine tea-soaked salmon with seaweed scallops, burnt butter emulsion, lime sorbet, compressed watermelon, cucumber gel, cucumber jelly and pickled cucumbers gained her selection among the final 32.
