New Zealand chefs Emily Morgan and Anshul Gurung were awarded medals and awards at the Nestlé Golden Chef’s Hat Award competition held in Melbourne this week.
Morgan and Gurung, aged 18 and 24, respectively, impressed the judges with the execution and delivery of their three-course menus. Morgan won gold, two silver medals, and the Most Creative Use of a Nestle Product Award, while Gurung received three silver medals, the Best Savoury Award, and a $2.5K tuition package.
This was the first time they competed at the Grand Finals. Morgan had won the North Island regional heat of the competition earlier this year. A student chef at AUT, she entered the Trans-Tasman event because she liked to challenge herself and has taken every opportunity she can while training to become a chef.
Representing the South Island at the event, Gurung was no stranger to culinary competitions, having competed in the Golden Chefs regional finals once before. He entered the competition again because he had learnt much from his previous experience and liked to stretch himself by competing.
Both competitors were up against nine other young top chefs from across Australia. In the lead-up to the live cook-off, they developed and perfected their three-course menus.
Morgan’s menu comprised an entrée of charred, pickled, and tuile carrot with honey-whipped tofu, followed by a main of rostbiff with Buondi coffee bean rub, saffron potato gratin, smoked mushroom, and leek cannelloni and a dark chocolate cremeux, raspberry gel, and dark chocolate soil as dessert.
Gurung’s menu included a creamy pea mousse, citrus gel, smoked ricotta, and chilli macadamia entrée. His main course consisted of rostbiff with silver beet, butternut and potato terrine, charred onion puree, and spiced butternut jus. His dessert was a French vanilla and raspberry entree with white chocolate, coconut crumble, macerated berries, and dark chocolate.
Expert judges from the Australian Culinary Federation, NZChefs, and Nestlé Professional assessed professional practices, presentation, and taste to globally recognised standards.
NZChefs judge Geoff Scott said that being part of the Golden Chef’s Hat competition allowed the next generation of chefs to put themselves to the test, make connections and learn from one another.
“Both Emily and Anshul delivered some stand-out dishes on the day while under immense pressure. Just to make it this far and then to win medals plus awards is a significant achievement that they can both be hugely proud of.”
Archer Houghton was the overall winner of the event, winning a $10K World Chef’s Congress 2024 travel and work experience in Singapore.
To read more about the 2024 Nestlé Golden Chef’s Hat Award, click here.
