TasTAFE Drysdale students work with chef Massimo Mele at Winter Feast TasTAFE Drysdale Cookery students had the opportunity to be part of one of Tasmania’s most popular culinary events this year, working with chef Massimo Mele at Dark Mofo’s Winter Feast. The students from various cookery qualifications, including the Grown In Industry commercial cookery program, worked alongside Mele to grill Ashgrove Farm Lancashire cheese over hot coals. The cheese was then served to feast-goers in bread with ham and mushroom truffle paste. Tasmanian born chef, Massimo Mele is formerly of Donovan’s, Melbourne; Hugos Group and La Scala on Jersey, Sydney and Mud Bar, Launceston. The event was an amazing opportunity for Drysdale Cookery students to work side by side with a top chef at a large-scale event which more than 88,000 people attended. It also allowed TasTAFE’s Metals students to showcase their skills. The TasTAFE Metals and Drysdale North-West team worked with Ashgrove Farm and Winter Feast food and drink curator, Jo Cook, to create the barbecues used to grill the cheese at the feast.
Pre-employment students and a teacher from the Georgetown Trade Training Centre produced the prototype for the barbecue and this was tested and the design approved, with a few modifications. Students and teachers from Devonport Metals and Alanvale Metals then produced two barbecues in each region. The project was used as evidence towards assessment for some units for third year apprentices. It was a great collaboration project where students discussed the design, problem solved, worked as a team and fabricated a high quality product for use in a major community event. Ms Cook described the barbecues and the process of grilling the cheese as spectacular. “In my role as food and drink curator for Winter Feast, I bring people together to collaborate to create exciting new food. When people are asked to work together to create new food it can be a massive challenge. “People have different ethics and ideas with the delivery of food and everything has to be considered and discussed so that each party is happy with the outcome. It's a whopping challenge for all involved but the outcome so far has been fantastic for the visitors at Winter Feast. That is, they get to eat new food that is unique to the Winter Feast,” Ms Cook said.
August 2017 www.australianhotels.asn.au
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