Christchurch Chef Jamie Jackson has impressed judges with his competition menu, winning top spot in the Nestlé Golden Chef’s Hat Award South Island Regional Live Cook-off.
Jackson picked up a silver medal for his efforts in the kitchen, securing a trip to Sydney in September where he will represent the South Island in the grand finals of the 2021 Nestlé Golden Chef’s Hat Award. He also won an award for his video entry. Last year, he was awarded a bronze medal after competing in a virtual cook-off for the same event.
Jackson created a two-course menu comprising a main of roasted chicken with a kumara croquette, carrot puree, broccolini and herb oil split jus. Dessert consisted of fermented black pepper and chocolate cremeux, caramelized white chocolate and citrus. The judging panel scored him and the 10 other competitors against globally recognised culinary standards.
Aged just 23 years, Jackson works for the Eastblock Hospitality Group
He is now gearing up to do kitchen battle against a New Zealand North Island representative and other top young chefs from Australia at Fine Food Australia in Sydney this September. One winner will take out Golden Chef of the Year and a $10,000 cash prize.
“It’s never been more important to come together to support our industry, inspire young talent and provide key skills for them to succeed in their careers. This Award is about pushing yourself to be a better chef. It’s a chance for young chefs to step outside their comfort zone and challenge themselves. Jamie really showcased his cooking passion on the plates and delivered standout dishes,” commented Executive Chef and Nestlé Professional head judge Mark Clayton.
As Australia’s longest-running culinary competition for young chefs, the Nestlé Golden Chef’s Hat Award is now in its 56th year, supporting top emerging culinary talent and kick-starting their careers.
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