The Northern Sydney Institute’s Crows Nest Campus hosted the NSW Chef Association’s 2013 Innovative Cuisine cooking competition on Monday.
The NSW Chef Association is a collective of Chinese chefs living and working in Australia and the competition saw 15 apprentices & mature age chef’s plate up some innovative dishes in the theme of modern Chinese.
The dishes were judged on creativity, plating, health & nutrition and of course taste, and needed to include two different Lee Kum Kee sauces.
A table of 4 industry experts judged the one hour competition, including Mel Nathan, editor of Food Companion International magazine and were treated to a vast array of dishes such as chilli abalone with a swan made of fried noodles for garnish.
The winner will be rewarded with return flights to Hong Kong, a fine food tour of Lee Kum Kee’s global production base as well as dining at several Michelin awarded restaurants in Hong Kong and Macau.
The winners will be announced at the NSW Chef’s Association Awards Dinner Ceremony at Ashfield Leagues Club on October 15.