A Perth chef has tasted sweet success for her cooking prowess.
Jess Roe, 23, sous chef at Crown Metropolitan Perth’s Bistro Guillaume, won gold in her debut in the Nestle Golden Chef’s Hat Award earlier this month.
She started with an entree of potato gnocchi, tomato sugo and heirloom cherry tomatoes.
Main course was carrot ginger and coconut puree, Murray River cod, asparagus, pickled fennel, charred sugarloaf cabbage, beurre blanc, followed by a dessert of sweet potato and vanilla tart with red wine caramel and an oat and macadamia crumb.
Chefs were judged on professional practices, presentation and the all-important taste factor to globally recognised standards.
Roe was praised for creating a unique dining experience with delicious flavour combinations.
She received a gold medal for her main course and silver awards across entree and dessert.
Roe said she did not expect the competition to be so involved but it turned out to be an incredible experience.
“Connecting with other talented chefs and receiving industry support has been amazing,” she said.
“Food has the ability to change a person’s day and can create memories from a single bite.
“There is so much flexibility and freedom when it comes to cooking, your ability as a chef to push the boundaries and create something special.”
Head judge and Nestle professional commercial development chef Elke Travers said Roe’s creations were impressive and her culinary career was going from strength to strength.
“Not only did she deliver in Golden Chef’s, she’s also been selected to represent Australia in the IKA Culinary Olympics Junior Team,” she said.
As well as the medals, Roe received more than $1000 worth in kitchen equipment from event sponsors Solidteknics.