Les Toques Blanches 2014 Awards of Excellence.
Wednesday, 9th July 2014 Les Toques Blanches Awards of Excellence evening held at the Sofitel, Melbourne. On this special awards evening Executive Chef Jacques Reymond was awarded as a “Pioneer” Member of Les Toques Blanches 2014.
Executive Chef Jacques Reymond giving a thank you speech for being awarded Pioneer of LTB.
Les Toques Blanches 2014 Awards of Excellence. A prestigious culinary competition amongst Victorian apprentice chefs held at Box Hill Tafe, awards presented at the Sofitel, Melbourne. Awarded to: Gold Medal-Sam Smith Silver Medal-Adam Piaconte Most Innovative dessert: Cedric Felix Best First Entrant-Julius Vallamar
The Gold winner Sam Smith was awarded with a $6,000 International Culinary training package.
These passionate and hardworking apprentice chefs needed to go through a four stage competition, judged by some of the finest Chefs in the hospitality industry.
STAGE ONE – Competition Application STAGE TWO – The selected finalists are required to complete a “Questionnaire of Culinary Terminology” and to participate in a “Food Commodities Recognition test”. STAGE THREE – All selected competitors entered a practical cooking competition. Competitors needed to wear their traditional cook’s uniform. Four plates of each course was prepared, one for photography and three for the judges tasting and assessing. Each competitor was required to produce a three-course meal within 3.5 hours. 1) A first course from a set recipe (recipe was provided on the day); 2) A main course from a mystery box of ingredients; 3) A dessert course devised by the competitor (competitor to supply recipe, ingredients and crockery). All competitors were required to provide a written menu of prepared dishes upon serving to the judges. STAGE FOUR – Awards presentation at the Sofitel
Marcus Moore with Shane Deli of Maha, Shane was helping to give out the awards.
Michael Rodenberg inspiring these young Chefs.
Mark Mark Weatherley Secretary of LTB, also from Colonial Farm with Bernd Uber Chair of the Judging Panel, Bernd judges culinary events globally.
John Langford, Mark Weatherley & Daman Shrivastav.
Grant Flack Executive sous Chef at RACV City Club & John Savage Executive Chef at Sofitel
Thank you Executive Chef John Savage & his team at Sofitel, the catering was done to perfection and with a smile.
Sarah Maric & Jacques Reymond
President of Les Toques Blanches – Marcus Moore
l, Marguerite Dore an associate member of LTB with Jacques Reymond now a Pioneer Member of LTB, it was an absolute honour to meet Jacques.
After Jacques Reymond allowing my creative team and l into his restaurant located in Windsor for a Showplate photo shoot back in 2011 before the launch of my brand marguerite doré. And also using marguerite doré plates for his signature dish for the 2013 Food & Wine Festival, Melbourne, it was a pure delight to finally meet face to face and what a lovely man he is.
Kevin Garcia ETIHAD stadium, Tony Costa Top Cut meats and Jeffrey Tan
Award for Excellence 2014 Judging Panel Kitchen 1. Matt Macartney – Exec Chef Chateau Yering 2. Mark Normoyle – Exec Chef RACV City Club 3. Michael Rodenberg – Exec Chef Dineamic foods 4. Andrew Shepherd – Senior Development Chef Coles group 5. Kevin Garcia – Exec Sous Etihad Stadium Food 1. Bernd Uber – Judge Extraordinaire 2. Shane Delia – Chef and Restaurateur 3. Andrew Shanky – Box Hill Tafe representative 4. Marcus Moore – President Les Toques Blanches, Marcus Moore Hospitality 5. Luke Freeman – Petuna seafoods representative Competition Convener: Bernd Uber Competition and awards proudly sponsored by: Petuna Ocean Trout their main sponsor along with Alsco, Box Hill TAFE, Aquanas, City Fresh, Top Cut & Creative Ingredients.
Great effort to all judges and organizers specially to the President of Les Toques Blanches -Victoria Chapter, Marcus Moore & all other committee members and a special thanks to Grant Flank & Stephanie Chan of RACV City Club. A wonderful evening was had by all and l’m sure all involved slept well that night.