Gold Medal Glory for Top Chef Talent
/A rising star of the culinary scene, talented chef Gabby Sanders, 23, has proven to have what it takes to be crowned the 2022 Golden Chef of the Year in the 57th year of the Nestlé Golden Chef’s Hat Award.
Achieving triple gold medals across her entrée, main and dessert dishes, the New Zealander powered through the grand finals, beating the best young chefs from across Australia and New Zealand and has been awarded a $10,000 cash prize to further her culinary career.
Gabby went up against the best of the best 12 young chefs in front of a vast audience at Fine Food Australia in Melbourne to deliver her triple gold winning dishes.
Expert judges from the Australian Culinary Federation and NZChefs were assessing professional practices, presentation and the all-important taste factor to globally accredited standards.
The judging panel awarded Gabby gold medals across each of her three-course menu creations, comprising:
Entrée – Leek, potato and smoked beurre blanc sauce.
Main – Glazed pork, caramelised soy dumpling and Asian pork jus.
Dessert – Chai spiced cake, with caramel, coffee, walnut, pear, and white chocolate.
Gabby is a chef at The Monday Room in Christchurch and studies culinary arts at Ara Institute of Canterbury. She said she was elated with the title win and $10,000 cash prize as it was solid recognition of the hard work and effort she put into juggling work and study commitments, while also preparing for the competition.
“I’m passionate about food, which my parents encouraged from an early age, and I’m committed to constantly pushing myself to achieve excellence as a chef.”
Gabby started out working in a supermarket where she was encouraged by a chef to train formally.
“That suggestion was a catalyst for change as it led me on to study at Ara Institute of Canterbury and ultimately pick up the challenge of competing on a live stage.”
Head Judge and Nestlé Professional Commercial Development Chef, Elke Travers says, “This award can only be won by the chef that demonstrates absolute attention to every detail. Putting your best dishes forward in a tight timeframe, all under the intense pressure and thrill of this live chef-to-chef competition, is daunting. But Gabby rose to the challenge and created a flawlessly executed and perfectly balanced menu that showcased here technical skills to a high level.”
The other chefs to be recognised this year, were New South Wales chef Jeremy Lackenby who won the Most Sustainable Approach Award, whilst the Most Creative Use of Nestlé Product Award winner was won by Semra Peach from Tasmania. Both chefs received kitchen equipment packages worth $1,000 courtesy of SOLIDTEKNICS.
Two new $2,500 cash prize awards were also introduced this year. Adelaide chef Sarah Jones was awarded the Best Savoury Dish and Brisbane chef Trinity Garcia scored the Best Dessert Dish Award.
Now in its 57th year, the Nestlé Golden Chef’s Hat Award supports top emerging culinary talent to challenge themselves and kick start their careers.
