Appetite for Excellence Young Chef of the Year 2016 Final Cook Off

Few of us ever get to really see behind-the-scenes in the kitchen. The ding of the bell is usually all we hear before front-of-house staff ferry your plate from the pass to the place setting in front of you. Rarely do you get to see the rapid fire slicing of onions, hear the whoosh of a gas flame being lit, smell the sizzle of butter being basted over a steak in a hot frypan. 

I got to see, hear and smell all of this during the final cook off for the Appetite for Excellence Young Chef Awards. This national competition is now in its 11th year, open to all chefs 18-30 years of age. 

National finalists in the Appetite for Excellence Young Chef of the Year final cook-off 

Thirteen state finalists cooked a two-course menu for judges before being whittled down seven. The next day, seven national finalists had to cook a three course meal within three hours on their own, watched by a judging panel that included Mark Best (Marque), Peter Gilmore (Quay), Guy Grossi (Grossi Floretino), Luke Mangan (glass brasserie), Lyndey Milan and David Pynt (Burnt Ends Singapore). The judges would taste each dish and also conduct interviews with each chef.


Mal Meiers from Fatto Bar & Cantina, Southbank, Melbourne

The final cook-off was held in the commercial kitchen at TAFE Sydney Ultimo College where the mood was focused and quietly intense. I tried to be a discreet fly on the wall, hurriedly getting out of the way when chefs rushed past me into the pantry. There was minimal talking.

I was only there for about 70 minutes, so missed out on photographing Aaron Ward from Sixpenny who had already completed cooking by the time I arrived.

Here are my shots from the day, presented as a photographic essay. I hope the skill, creativity and mental toughness of these talented young chefs comes through.


Troy Crisante from Bennelong Restaurant, Sydney



Jordan Monkhouse from Aria Brisbane


Nick Gannaway from The Bridge Room, Sydney

Jordan Monkhouse from Aria Brisbane explaining the components of his dish


Final dish by Jordan Monkhouse from Aria Brisbane


Troy Crisante from Bennelong Restaurant, Sydney filleting with precision


Nick Gannaway from The Bridge Room, Sydney breaking apart a crab straight from the pot

Nick Gannaway from The Bridge Room, Sydney cooking crab over charcoal


Crab cooking on charcoal


Zackary Furst from Ides in Collingwood, Melbourne


Judges Peter Gilmore and Lyndey Milan watching Jordan Monkhouse from Aria Brisbane


Mal Meiers from Fatto Bar & Cantina, Southbank, Melbourne


Troy Crisante from Bennelong Restaurant, Sydney adding salt flakes to his fish parcel


Troy Crisante from Bennelong Restaurant, Sydney wrapping up his fish parcel in caul fat


Judges Lyndey Milan, David Pynt (head chef of Burnt Ends, Singapore) and Peter Gilmore


Zackary Furst from Ides, Collingwood, Melbourne plating up


Zackary Furst from Ides, Collingwood, Melbourne saucing plates


Prime ribeye on the bone


Troy Crisante from Bennelong Restaurant, Sydney cooking ribeyes


Troy Crisante from Bennelong Restaurant, Sydney flipping the ribeye in the pan


Ribeye steaks cooking in butter


Judges Lyndey Milan, Guy Grossi and Luke Mangan watching Zackary Furst from Ides, Collingwood, Melbourne


Mal Meiers from Fatto Bar & Cantina, Southbank, Melbourne slicing fish


Nick Gannaway from The Bridge Room, Sydney peeling fresh wasabi


Troy Crisante from Bennelong Restaurant, Sydney checking the ribeye steaks in the oven


Thiago Miranda from Church St Enoteca in Richmond, Melbourne


Troy Crisante from Bennelong Restaurant, Sydney

Final cooked ribeye steaks by Troy Crisante from Bennelong Restaurant, Sydney


Ribeye steak glistening


Potatoes roasted on a bed of rocksalt


Beef cooking over charcoal


Nick Gannaway from The Bridge Room, Sydney



The national winners for the Appetite for Excellence Young Chef, Young Restaurateur and Young Waiter of the Year will be announced on August 8.

Good luck to the national finalists and congratulations to all!