San Francisco-based Dominique Crenn was named the world’s best female chef in 2016. Her restaurant, Atelier Crenn focuses on French cuisine and is local, seasonal and highly artistic with menus written as poems. Her second restaurant, Petit Crenn serves traditional French family-style meals. Christian Puglisi’s Relae in Copenhagen, is a two-time winner of the most sustainable restaurant in the world. It is the only Michelin-
star certified organic restaurant. It aims to serve the best food with the least environmental impact. Puglisi was recently appointed to the Board of the Directors of the Nordic Food Lab, a self- sustained foundation that explores the Nordic region for gastronomic potential. Other chefs participating in the Great Chefs series at Drysdale Launceston include David Moyle, co-owner and head chef of Hobart’s Franklin; Phil Wood, executive chef of Eleven Bridge (formerly Rockpool); Guillaume Brahimi from Bistro Guillaume at Crown Melbourne and Perth and Four In Hand in Sydney, Mike McEnearney from Sydney’s No 1. Bent Street. Participating chefs at Drysdale Hobart are Jacques Reymond and Mark Best. Best and Reymond were part of the Great Chefs series in Launceston in 2016. Tickets for TasTAFE Drysdale’s 2017 Great Chefs Series are on sale now at: www.greatchefsseries.com.au/
T he next generation of Cookery and Hospitality workers will have the opportunity to work with some of the world’s most influential culinary minds this year as part of TasTAFE Drysdale’s Great Chefs series. Following the success of last year’s series, in 2017, TasTAFE Drysdale is bringing the likes of Alain Passard, Dominque Crenn and Christian Puglisi to Tasmania to work with its students and offer degustation dinners to the public. Drysdale Division Manager, Maree Gerke, said the dinners gave students the opportunity to work side by side with some of the best chefs in the world to hone their techniques. “This is a remarkable real-life learning opportunity for our Cookery apprentices as well as our Food and Beverage students who will have the opportunity to serve front of house at the degustation dinners to be held in our Drysdale restaurants in Launceston and Hobart. Our Events students are also heavily involved in the planning and execution of the dinners. “Great Chefs is a great example of how TasTAFE Drysdale is building the capacity of the Hospitality industry and chefs to meet the growth of our ever expanding industry in Tasmania,” Ms Gerke said. Passard, Crenn and Puglisi will travel to Launceston in late March and early April, providing students with life-changing mentoring and the opportunity to learn new techniques and methods as they prepare 10 course degustation dinners for the public. “The dinners also provide a once-in-a-lifetime opportunity for members of the public to sample the dishes of some of the world’s top chefs, using the freshest Tasmanian produce,” Ms Gerke said. Alain Passard’s Arpege restaurant in Paris earned three Michelin stars in 1996 and has maintained all three ever since. His restaurant, which focuses predominantly on legumes grown from his three farms, celebrates its 30th anniversary this year. Chef Passard was recently voted by his peers (chefs with two or three Michelin stars) as Number 1 chef in a list that ranks the best 100 chefs around the world.
TasTAFE Drysdale students working with Chef, Jacques Reymond
February 2017
29
Made with FlippingBook - professional solution for displaying marketing and sales documents online