TAFE hospitality HUB hosts high-end competition - TAFE Queensland Gold Coast

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TAFE hospitality HUB hosts high-end competition

On Saturday the 25th of February three young chefs experienced a pressure cooker environment in the regional La Chaîne des Rôtisseurs Jeunes Chefs Competition held at the TAFE Queensland Gold Coast Hospitality Hub in Southport.

All three competitors work in high profile Gold Coast restaurants. Monty Eilola from Cocotte Dining in Robina, Ungki Lee from Seaduction Restaurant and Bar and Jed Darrow from Cucina Vivo Italian Restaurant.

Each received a black box of seasonal local ingredients and were required to create an entrée, main and dessert dish for a team of nine high-profile judges.

The Culinary Director of La Chaîne des Rôtisseurs Oliver Cortez said that a competition like this is a great experience for any chef to be a part of.

"Winning the competition today and moving onto the national round is a big accolade for any young chef," said Cortez.

The judges were presented with a range of beautifully presented dishes including pan roasted snapper, seared sous vide duck breast and poached pear with callebaut milk chocolate.

The winner, Ungki Lee from Seaduction Restaurant and Bar now moves on to the National competition in Adelaide in September where he will compete to represent Australia on the world stage in Germany for the International finals.

Competitor Monty Eilola, TAFE Queensland Gold Coast third year apprentice said that he loved the whole experience and will take a lot away from the day.

"I've learnt that keeping it simple is the key, and sticking to what you initially plan seems to be the secret to success," said Eilola.

This annual competition encourages and promotes the culinary expertise of young Chefs in the tradition of the Chaîne des Rôtisseurs by exposing them to a competitive environment with their peers.

With over 25,000 members, the Chaîne des Rôtisseurs is an International Association of Gastronomy established in over 80 countries bringing together enthusiasts who share the same values of quality, fine dining, the encouragement of the culinary arts and the pleasures of the table.