I walked in not knowing what to expect from the finalist of this comp. All I hoped for was not to get yelled at by the guy/girl I was helping out.
6 of us walked in at 4PM were introduced to our partners and off we went. I was paired with a 3rd year named Petros Dellids working at Maha in South Melbourne, he is of Greek heritage and has been working in the Pressclub Group for a while and has had experience in all their restaurants.
His menu consisted of
Entrée: Twice Cooked Octopus, Black Olive Sponge, Roasted Lemon Puree, Poached Egg and Chorizo Dressing.
Mains: Pan Fried Barramundi, Onion Tart, Garlic Custard, Bone Marrow Jus and Broadbean and Samphire Salad.
Dessert: Textures Of Chocolate: Aerated, Moose, Sponge with Salt and Vinegar Tuile, Milk Sorbet and Rasperry Pearls.
The assigned first year apprentices helped prep for the 2 hours finishing jobs and getting walked through the competitor’s vision.
During the “service” We helped plate 10 plates for judges and guests.
As we were so busy I didn’t have time to take photos of any other dishes except for the dessert of my 3rd year. It was a fun day and I learnt a lot of new techniques and ingredients. We were all debriefed once everything was over by all the judges who were amazed by the level of food achieved. Leaving us with a quote saying that culture has changed so much that back in the 50’s people “Ate to Live and now they Live to Eat”
Congratulations Petros on 3rd! Thanks for all you taught me today, hope you have a bright future in the culinary world.
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