Out of Africa experience for young cook

Thursday, 30 October 2014

An apprentice chef from Hamilton Hill has cooked up an international title claiming the Wusthof Award for Kitchen Excellence at the 2014 Jeunes Chefs Rôtisseurs Competition held recently in South Africa.

Challenger Institute of Technology Certificate III in Commercial Cookery student Morgan Keyte, 20, blitzed twenty international competitors to secure the prestigious award.

The achievement was made even more impressive given Morgan was the youngest and only non-qualified chef in the competition.

Morgan said receiving the international recognition was overwhelming, particularly given the standard of young chefs he was competing against.

“The Wusthof Award is only given to one competitor. The award recognises kitchen performance, preparation of food, cleanliness, general knife and plating skills,” Morgan summarised.
“Overall, the competition was great fun, and provided a fantastic networking opportunity to meet young chefs from across the world.”

The competition was tight; three-and-a-half hours to prepare a three-course meal, and just 15 minutes to plate up. The competitors were required to incorporate ten mandatory ingredients into their dishes ranging from ostrich fillet to paw paw and white chocolate.

Australian representative Morgan joined competing chefs from countries stretching from Taiwan to Turkey.

Morgan has kept in touch with his fellow competitors and plans to visit some of them in their home countries to experience cooking in different cultures and environments.

“The opportunities and friendships I formed through this competition were immeasurable,” Morgan said.

“The experience has built my confidence and passion for cooking, and has cemented my career goal, which is to be a head chef by the age of 25.”

Morgan is currently in the final year of his commercial cookery apprenticeship at Mosman’s Restaurant in Mosman Park.

The Chaine des Rotisseurs is an international gastronomic society founded in Paris in 1950 with origins back to 1248. The goal of the society is to bring its members together to celebrate their passion for fine cuisines, and to aid and encourage the development of young chefs worldwide through its national and international competitions.

Challenger Institute’s School of Hospitality and Tourism is a multi-award winning specialist training area that prepares students for careers in commercial cookery, tourism, event management, food and beverage service, accommodation services and kitchen operations.

Students receive hands-on experience at the Gold Plate Award-winning Quinlan's Training Restaurant. The school also offers a range of hospitality short courses.

PHOTO CAPTION: Morgan Keyte in the Quinlan’s kitchen

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