Young chefs battled it out in the kitchens at Le Cordon Bleu, Moorabbin Campus, for the title of Australia’s 2018 Jeune Chef Rôtisseur.

The winner was Aaron Engeler who will now compete in the International Final in Taiwan this September. Ungki Lee was the Runner-up with Mark Johnson in Third Place. As well as medals and certificates, these three received a year’s Chaîne membership. All the other competitors were also awarded a medal and certificate.

Bailli Délégué Norman Harrison and Andrew Crispin, Conseiller Culinaire and also Crown Culinarium’s Culinary Trainer, made the presentations. Ken de Mallindine, Bailli of Victoria and Regional Manager for Vic & TAS, Le Cordon Bleu Australia, was Master of Ceremonies.

Aaron was born in Sydney moved to Lithgow early on and did his apprenticeship from the age of 15 yrs. Less than a couple of months before the National Final he was sponsored to compete by Chaîne Professional member Mate Herceg who owns Granata’s in Sydney.

The Awards Dinner was at Crown Metropole’s 28 Skybar & Lounge – a fabulous back-drop of the city from up in the clouds. We enjoyed a four-course menu with paired wines. The showstopper was the sphere melting when the sauce was poured over it revealing the fruits within.

MENU

Cured king fish

'La Luna' goat’s cheese, beet foam

Eye fillet, onion gratin, puy lentils, vegetable waffle

Golden chocolate sphere
nougat parfait, berries, popping candies, hot raspberry sauce

When I interviewed Aaron he said Chefs Danial Humm, Massimo Bottura and Gordon Ramsey have influenced him. Moreover, dreaming big his plan after representing Australia in Taiwan is to work in the USA following in the footsteps of European Chefs who have opened restaurants in New York or San Francisco saying "Winter in New York sounds great to me!"

Vive la Chaîne and Vive Le Cordon Bleu!

Petra Harmer-Shrowder
Officier, Bailliage of Victoria

[Ed. Petra writes a food/lifestyle blog: www.holdtheprosecco.com]