Attendees of the Pyrmont Ultimo Chamber of Commerce’s launch party for the new “Where the Locals Go” guide were treated to an array of unique seafood canapés being made on the spot by some of the newest and most creative chefs in Sydney. Sponsored by the Chamber of Commerce and Sydney Seafood School, Sydney TAFE provided the culinary talent and entertainment for the evening of 19 November.
“It was somewhat of a ‘Master Chef’ moment and there was a collective gasp from the room when it was announced that these were, in fact, Sydney TAFE students… and this was their final exam,” said Sydney TAFE Director, David Riordan. “It’s a testament to the quality of our teachers and courses that these students were up to the challenge of being tested, live in a high-profile event such as this.”
“What a fantastic display of food!” said Bryan Skepper, GM, Sydney Fish Market. “I really want to thank each of these students; you are brilliant! What impressed me was that they were working in a high pressure environment. The pressure was really on them tonight because if the food didn’t work, then the event wouldn’t have. Each one of them should be really proud. When you open up your restaurant, let us know where you are.”
“This has been a great challenge, being completely in charge of our own dish and presenting it to the customer, right in front of us!” said student Tina Nguyen, who prepared Yamba prawn tarts with saffron aioli. “It’s really nice to be mingling with people and see how they are enjoying our food. The dish I made is representative of the food I like to cook; simple, and enjoyable.”
Tina has recently returned from a study tour in Hawaii, where she met with leading chefs in hotels like the Hilton. She is currently an apprentice chef at Peter Doyles’ at the Quay.
(Photographs courtesy of Joanna Kelly Photography.)
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