Maidstone apprentice chef Enoch Chan has won the state’s prestigious Golden Chef’s Hat Award.
Marking it’s 60th anniversary, the Golden Chef’s Hat is Australia’s longest running culinary competition for young chefs.
The competition took place at William Angliss institute on July 8, the cook-off saw 24 rising culinary stars from across Victoria battle it out for a spot in the Golden Chef’s Hat Award grand final.
The competition is assessed by a panel of experts from the Australian Culinary Federation.
Chan wowed the judges with a standout two-course menu earning the highest score of the day.
The 24-year-old was praised by judges for his bold flavours, refined techniques and meticulous attention to detail, with his dishes winning him a gold medal.
His menu included a satay marinated beef rump, served with barley salad, braised onions, broccolini and smoked satay sauce, made with coconut milk and powder and seasoning.
For the dessert course, he served a banana parfait with white chocolate crumble, chocolate mousse and chocolate garnish.
“I entered the competition to push myself out of my comfort zone and see how I stack up against other young chefs in Victoria,” Chan said.
“My goal is to travel the world to experience different food cultures firsthand to build my skills and creativity and reflect this in my cooking.”
Golden Chef judge Elke Travers said, “Enoch’s passion and talent shone through on every plate, and his satay beef main was the true standout. ”
Enoch Chan will now compete at Golden Chef Hat Award grand final held at Sydney’s Fine Food Australia in September.
