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February 2010
WACS CONGRESS CHILE 2010 - UPDATE
Hans Bueschkens World Junior Chef’s Challenge
New Zealand Young Chef amongst the BEST in the World.
The New Zealand Chefs Associations commitment to nurturing the creativity and skills of young chefs has delivered yet another accolade on the world stage.
Junior chef Joseph Clarke, already multi award winning at just 22 years old, added a bronze medal to his collection when he was awarded third place at The Hans Bueschkens World Junior Chef’s Challenge in Chile recently.
Joseph has been employed at Glenorchy’s Blanket Bay Lodge since 2006. He received his first major award in 2007 when he was named New Zealand Commis Chef of the year at the New Zealand Culinary Fare. Since then, he has picked up several accolades including the right to represent New Zealand at this latest global competition held as part of the biannual World Association of Chefs Societies Congress.
At the competition, the best Junior Chefs in the world (as judged by regional competitions) were faced with a three course mystery box challenge where the contestants were presented with a box of ingredients and had to devise a menu which they then cooked for the judges.
Junior chef Joseph Clarke, already multi award winning at just 22 years old, added a bronze medal to his collection when he was awarded third place at The Hans Bueschkens World Junior Chef’s Challenge in Chile recently.
Joseph has been employed at Glenorchy’s Blanket Bay Lodge since 2006. He received his first major award in 2007 when he was named New Zealand Commis Chef of the year at the New Zealand Culinary Fare. Since then, he has picked up several accolades including the right to represent New Zealand at this latest global competition held as part of the biannual World Association of Chefs Societies Congress.
At the competition, the best Junior Chefs in the world (as judged by regional competitions) were faced with a three course mystery box challenge where the contestants were presented with a box of ingredients and had to devise a menu which they then cooked for the judges.
Clarke’s three courses were marinated Chilean sea bass for starters followed by pan roasted ribeye then molten chocolate fondant, all cooked and served within a challenging time limit and a tense kitchen atmosphere.
“It was 40 degrees in the kitchen and my dessert chocolate was melting, plus the four gas hobs we were supposed to be allocated were reduced to just two, and the oven was shared between two competitors. It was full on, but when competing at this level you have to be prepared for the unexpected. It was a level playing field for everyone”
Clarke described this competition as particularly important to him, because it is the currently the highest level of world competition offered to an individual junior chef.
I’ve won awards before but this placing made me feel especially proud says Clarke. “I have been fortunate that this is my second time competing in this competition – I placed 7th in Dubai ’08. To finish this year in 3rd place was fantastic. I’m very thankful for the support of several people and organisations including Blanket Bay management, Blanket Bay head chef Mark Sycamore, Vice President of the New Zealand Chefs Association Gary Miller, NZCA Junior Ambassador Sarah Primrose, Silver Fern Farms and of course the New Zealand Chef’s Association”.
NZCA Vice-President, Gary Miller said that it was wonderful to see Joseph come away with a result he deserves after all the hours of training that go into preparing for a challenge such as this.
“Joseph has a talent that belies his age and I’m sure that with the continued support of employers such as Blanket Bay and our organisation, the NZCA, he will continue to flourish and be an asset to New Zealand’s food and beverage sector in years to come.”
“It was 40 degrees in the kitchen and my dessert chocolate was melting, plus the four gas hobs we were supposed to be allocated were reduced to just two, and the oven was shared between two competitors. It was full on, but when competing at this level you have to be prepared for the unexpected. It was a level playing field for everyone”
Clarke described this competition as particularly important to him, because it is the currently the highest level of world competition offered to an individual junior chef.
I’ve won awards before but this placing made me feel especially proud says Clarke. “I have been fortunate that this is my second time competing in this competition – I placed 7th in Dubai ’08. To finish this year in 3rd place was fantastic. I’m very thankful for the support of several people and organisations including Blanket Bay management, Blanket Bay head chef Mark Sycamore, Vice President of the New Zealand Chefs Association Gary Miller, NZCA Junior Ambassador Sarah Primrose, Silver Fern Farms and of course the New Zealand Chef’s Association”.
NZCA Vice-President, Gary Miller said that it was wonderful to see Joseph come away with a result he deserves after all the hours of training that go into preparing for a challenge such as this.
“Joseph has a talent that belies his age and I’m sure that with the continued support of employers such as Blanket Bay and our organisation, the NZCA, he will continue to flourish and be an asset to New Zealand’s food and beverage sector in years to come.”
Chef Miller said encouraging chefs to compete plays a role in maintaining a positive career focus and with supportive employers such as Blanket Bay helps to maintain a positive working environment.
Seventeen junior chefs from their respective nations participated in the world final with chefs from Canada and Malaysia taking out first and second place respectively.
Seventeen junior chefs from their respective nations participated in the world final with chefs from Canada and Malaysia taking out first and second place respectively.
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