Master Chef Culinary Experience
Two teams of students planned, prepared and served two creative Three Course Meals to eight judges on their Master Chef Culinary Challenge Bridge Day.
Team Tour through Europe
The menu started in Holland with homemade bitterboellen, then off to Italy for freshly made chicken parmesan, on sauteed aubergine with homemade marinara sauce and served on homemade pasta noodles. The tour continued into France with fresh crepes that were filled with a variety of fresh fruit, freshly whipped cream and chocolate drizzle for dessert. This meal was accompanied by a Swiss-inspired homemade hot chocolate and whipped cream.
Team 60’s Diner
This menu included homemade loaded potato soup with a fresh homemade dinner roll. The main was a stuffed slider on a homemade hot cross bun and a side of eggplant fries. The eggplant fries came with freshly made tzatziki sauce. Dessert was a classic 60’s diner-inspired fresh baked mini apple pie and whipped cream on time. The meal was accompanied with a homemade vanilla bean milkshake and flavoured water.
The two teams worked really well together in the kitchen focusing on making everything from scratch to suit their theme, budget and skill level.
It was a close culinary competition but the 60’s diner earned the Master Chef title.