With recipes critiqued and cooking methods down pat, two of Barossa’s finest young chefs will battle it out tomorrow (Tuesday) for the next stage of a nationally recognised hospitality program in Sydney.
Appellation sous chef Minho Han and St Hugo chef Daniel Murphy have been hand picked for the Electrolux Appetite for Excellence Young Chef awards.
They have been selected in a group of 30 finalists for an award which recognises industry leaders such as chefs, waiters and restaurateurs.
Minho, who prefers to be known as Mino, will create a couple of dishes using a Barossa-grown organic chook.
His creations include chicken liver pate and a sous vide chicken.
The second dish is a French developed technique which vacuum seals the chicken breast in a plastic bag and when heated, retains both the moisture and flavour.
The 26-year-old, originally from South Korea and proud to have become an Australian citizen, believes he is well prepared.
“I applied for the awards and a month later my paper recipes were accepted, so from here I have spent much time researching and practising my cooking for this next round,” Mino said.
Mino, who has worked at Appellation for the past two years, said he does have a few nerves, especially knowing he must cook in front of four judges, but said he has appreciated the support from his work peers, including executive chef Ryan Edwards.
Next week will mean a few intense days for our chefs who will cook their dishes within a 90-minute time range.
If selected they will go on to the next round held on June 4, a mystery box challenge.