So here’s a cute one. A month or so back, down yonder way at Rockpool Bar & Grill Melbourne, they did an “Apprentice Cook Off”…
Each apprentice chef was paired with a senior chef who acted as mentor.
Each team then had to create a seasonal entrée, with the main ingredient being red mullet – and budgeted at no more than $6.50 per portion.
Head Chef Will Cowan-Lunn and Robbie Bell spread the exercise out over three weeks…
Week one: Create the dish and deliver the reason you chose it.
Week two: Cost the dish.
Week three: Cook the dish and present to Chefs Will and Robbie, General Manager Vanessa Crichton and Head Sommelier Sarah Ward.
Judging by Will, Sarah and Vanessa
Apprentices and mentors
Just in writing this blog, I am blown away by the quality of the dishes put up by these young chefs. How encouraging to see such thought and talent in this kitchen.
The inaugural winner of this completely fun, totally inspired and unconditionally cool comp, was 3rd year apprentice James Mitchell, mentored by Robbie Bell! James’ dish was “Grilled red mullet with seasonal vegetables, oyster beurre blanc and chestnut farfalle”.
The winning dish
Winners are grinners
Well done James! The Rockpool family is proud! And well done Rockpool Bar & Grill Melbourne. We can’t wait for round two!
