CHEFS PRIDE 2002 Young"Outback" Chef of the Year Scholarship
In association with
Successful Nominees:
Jamie Lee Fischer
Employer: Desert Gardens Hotel, Ayers Rock Resort, Northern Territory
Current role: Demi-chef de partie
Goals: Unashamedly, I want to be famous for my food. Fischer's Fine and Fabulous Fare - a great name for a cook book or a TV cooking show don't you think?
On learning from Master Chefs: Apart from their world-class techniques, presentation styles and food combinations my curiousities lie in their career paths - how they got to twhere they are and what advice they could offer me. It would be wonderful to gain a mentor from this group of Master Chefs.
Michelle Heinig
Employer: Wilpena Pound Resort, South Australia
Current role: Executive sous chef
Goals: I have a passion for working in the outback and I believe my success will encourage others to seek employment and training opportunities in these smaller communities. I want to provide my clients with exciting food, which is notable for its quality, preparation, presentation and its innovative use of local product and flavours.
On learning from Master Chefs: Working with the Masters will confirm my desire to instill quality and professionalism in all I do in my workplace. I would hope to be inspired by their passion, their specialities and their techniques, which may be transferred to my kitchen.
Zacariah James Ruston
Employer: Sails in the Desert Hotel, Ayers Rock Resort, Northern Territory. Home to the award-winning Sounds of Silence dinner.
Current role: Demi chef
Goals: To work in a Michelin rated restaurant and then in years to come be the first to bring these stars to Australia.
On learning from Master Chefs: I'd like to learn the fine-tuning necessary for my professional goals. I'd also like to see different 'Master' styles of food.
Jamie Exmann
Employer: Powerhouse Boutique Hotel, Tamworth, New South Wales
Current role: Food and beverage manager
Goals: To have a restaurant for people to enjoy great food, wine and service, which makes money for my employer!
On learning from Master Chefs: I would like to learn the culture in which they were trained, how and why they use the methods they do to achieve and end result and what advice they could give me to help my cooking career.
Nathan Smith
Employer: Trentham Estate Winery Restaurant and himself! Just started his own business, Nath's Country Club Brasserie
Current role: Executive head chef
Goals: My goals as a professional chef are to learn as much about food and different cuisines, and gain the appropriate knowledge and skills in the industry I love to hate.
On learning from Master Chefs: I know this will help my career prospects and I will benefit from the experience.
Shayne Gilmore
Employer: Cairns Colonial Club Resort, Queensland
Current role: Senior chef de partie
Goals: To gain experience and knowledge in different cooking styles and cuisines which will help reach my goal of one day to successfully open and manage my own fine dining restaurant. I hope this will also lead to food consultation and teaching.
On learning from Master Chefs: Working with one of the world's Master Chefs would be invaluable in providing me with international experience, an insight into other cuisines, products and the opportunity to further my skills and creativity. It will help me reach my goals and to also pass my skills and knowledge onto other young chefs.
For the most recent information about the Masters of Australian Food and Wine please visit http://www.mastersoffoodandwine.com
For more information on the Masters of Australian Food and Wine email Scott Webster scott@culinary.com.au
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