![TEAM WORK: Students Molly Pryse and Olivia Scholz stay cool under pressure as judge Kerry Mapley keeps score. Picture: ELENOR TEDENBORG TEAM WORK: Students Molly Pryse and Olivia Scholz stay cool under pressure as judge Kerry Mapley keeps score. Picture: ELENOR TEDENBORG](/images/transform/v1/crop/frm/9jp2tjuwKpcNcyMwTq82JY/fad1c950-04ea-4758-976e-6bc05c486116.jpg/r0_253_4951_3246_w1200_h678_fmax.jpg)
OLIVIA Scholz and Molly Pryse know how to handle the heat in the kitchen.
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![YES CHEF: Judge Kerry Mapley shares a joke with Bright P-12 College students Dimity Monshing and Jack Dalbosco. Picture: ELENOR TEDENBORG
YES CHEF: Judge Kerry Mapley shares a joke with Bright P-12 College students Dimity Monshing and Jack Dalbosco. Picture: ELENOR TEDENBORG](/images/transform/v1/crop/frm/9jp2tjuwKpcNcyMwTq82JY/6556b741-ccd1-468c-8608-1f876bb15bee.jpg/r0_265_5184_3191_w1200_h678_fmax.jpg)
On Wednesday the Catholic College Wodonga students prepared a top three-course meal in two-and-a-half hours to qualify for the Murray River Culinary Challenge grand final in September.
Their worthy challenges in the regional final at Wodonga TAFE were Bright P12 College students Jack Dalbosco and Dimity Monshing.
The ninth annual Murray River Culinary Challenge is an industry standard cooking competition for Vocational Education and Training students enrolled in the Hospitality Training Package.
Workplace Learning coordinator for the North East, Angela Pesavento, said students from 20 secondary schools in five areas competed in regional finals this week.
She said the event covered the Echuca, Shepparton, Swan Hill, Wangaratta and Wodonga regions.
“All of the regional finalists cook the same menu but the interpretations vary between participants and regions,” Ms Pesavento said.
On Wednesday the students prepared chicken and mushroom crepes with julienne salad; pork tenderloin roulade with sausage and herb stuffing, lyonnaise potatoes and pea puree; and flourless chocolate cake with muscat poached fruits.
Judges were John Walsh (Catholic College Wodonga) and Kerry Mapley (Bright P-12 College).
Ms Pesavento said the challenge tasks reflected the standards of the Regional World Skills competition.
She said students were marked on workflow and management, methods and principles of cookery and creative presentation.
“The menus focus on fresh regional produce and progressively become more complex with each level of competition,” she said.
Murray Downs Golf and Country Club executive chef Rebecca Hart said she was always impressed by the skill level of students.
“The challenge is a great insight into our industry for any students thinking of becoming a chef,” she said.
“Competing definitely opens doors to becoming an apprentice.”
The challenge was established in 2006 to forge links between schools, students and the hospitality and tourism industries, promote regions along the Murray River and showcase local produce.
“It has raised the bar in hospitality training in all the schools involved,” Ms Pesavento said.
“Students have been given the opportunity to enhance the skills acquired in their vocational training by working alongside experienced chefs. The hospitality industry has been exposed to the talents and skills levels of these young people, who they now regard as a ‘pool’ of future chefs.”
The grand final will be held at Echuca on September 10.