A record 80 entries have been received for the Rare Medium Chef of the Year competition, being held as part of the Foodservice Australia exhibition running in Sydney from 25 to 27 May.
The competition will run right in the middle of the Foodservice tradeshow and is designed to showcase the versatility of red meat.
This year, the traditional scoring system has been dropped in favour of a clear winner in each heat. The best of the best will then compete in a Grand Final. A total prize pool of $10,000 will be divided amongst eight heat winners, who will each take home $500, and the overall winner $6,000.
Competition director Gary Farrell said the competition has been growing every year. “Professional chefs really like this event because it showcases the talent of the individual without consuming too much time. They get one hour and a mystery box of ingredients to create their best dishes. It is race against each other and the clock,” he said.
Winner of the last two events Neil Abrahams from the Royal Canberra Golf Club wont compete this year but will take over the role of head judge. He will be joined by George Diamond from the Keystone Group, Nick Whitehouse from Trippas White and Sam Burke from Meat & Livestock Australia.
Rare Medium marketing manager Claire Tindale said the competition is an ideal way to challenge chefs and showcase the versatility of red meat. She said “We love seeing what the chefs can produce and sharing this with the wider food community. It is also a great chance for them to show what they are made of and promote their restaurant.” New sponsor Rational will be providing all the cooking equipment.
Entries for Rare Medium Chef of the Year have now closed. The judging panel will now cut the 80 entrants back to a final 32 who will compete live at the show. These names will be announced at a special launch function to be held at The Pavilion in the Domain in Sydney on 12 May.