YOUNG CHEF TO COOK OFF FOR GOLDEN CROWN
A YOUNG Townsville chef is sharpening his knives and perfecting his plate-up for one of the biggest cooking crowns in the country.
Touch of Salt chef Jayden Osbourne has proven himself as one of the best cooks in regional Australia, and will battle it out for the 2021
Nestle Golden Chef’s Hat Award after being crowned a grand finalist in the regional heats.
The 21-year-old is no stranger to competition and will compete in the upcoming event for the fourth time in his short career.
Mr Osbourne said there was a simple secret to his success – consistency.
“The best advice I’ve been given was not to take shortcuts,” he said.
“If you make them now, you’ll be making them for the rest of your life.
“I’ve just gone into my new position as chef de partie, which is challenging, but food is my passion and it motivates me to always do more.”
Osbourne created a winning twocourse menu of chicken galantine, hasselback sweet potato, charred green, fermented black pepper foam and red wine jus for his main course. It was followed by dual chocolate panna cotta, candied rhubarb, and Kaffir lime chocolate crumb for dessert.
Chefs will cook for the Nestle Golden Chef’s Hat Award at the Fine Food Australia event in Sydney.