Two chefs from Tweed Heads Bowls Club won a silver award at the club industry’s food competition in Sydney last Friday night.
Dylan Osmond and Jonathan Aussieker were awarded the silver title in the Chefs Table category of ClubsNSW’s 2012 Awards For Excellence gala at Sydney Exhibition and Convention Centre.
Now in its eighth year, the Chefs Table competition was created by ClubsNSW to recognise the creative chefs and cooks within registered clubs in New South Wales.
This competition was open to teams of two cooks of any level, working for a NSW club. The finalist teams created a three-course menu with a total food ingredient cost of $18 per person excluding GST.
The Tweed Heads Bowls Club chefs impressed the judges by using avocado in their dessert, a first for the chef team. The pair has previously been finalists in the competition and the club has been a finalist every year.
They competed against 11 other teams and were judged on execution of their menu including dish preparation, taste, presentation and keeping within the given budget. The menu was created for a minimum of 24 guests, which included a team of three judges.
ClubsNSW CEO Anthony Ball congratulated the Tweed Heads Bowls Club chefs on winning the silver title.
‘Dylan and Jonathan have an immense amount of experience and it certainly showed in the Chefs Table competition this year,’ he said.