Angus Levoi, who works at Silica, Kiama, is a chef who can definitely stand the heat in the kitchen.
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The TAFE NSW Wollongong student, who works in Kiama, had his cooking skills recognised in Australia’s longest running culinary competition.
The chef was awarded a bronze medal in the Nestlé Golden Chef’s Hat Award in front of his industry peers at TAFE NSW Ryde last Thursday.
The competition offers the next generation of young chef talent a platform to connect with their peers, learn new skills, create amazing dishes, and experience new opportunities to advance their culinary careers.
The cook-off saw 26 two-chef teams step up to the plate, going all out to deliver their best dishes to the judges.
The teams were given 2 and a half hours to prepare, cook and present a two course menu consisting of a main and dessert from a range of set ingredients.
The Shellharbour resident called on three years of training to create two impressive dishes inside a tight time frame.
“The competition was hard,” Mr Levoi said.
“My menu was pretty simple but the time frame was pretty intense.”
Winners Billy Fox and Matt Wills have secured themselves an all-expenses paid trip to Melbourne in September, where they will battle it out in the national final at Fine Food Australia.
This year’s national champions will be awarded a once in a lifetime culinary trip to Italy.