From left: Gold medallist Scott Ogden, silver medallist Andrew Croxford and bronze medallist Simon Bald.
Seven third year cookery students of Alice Springs produced the final meals of their course tonight at Charles Darwin University’s (CDU) Desert Lantern Restaurant. (Thursday 30 November)
Guests were treated to a course of smoked salmon, rack of lamb, smoked kangaroo and a parfait, all presented with cloche service – a European style of service with and dishes being covered before presentation.
Local residents, hospitality and tourism representatives and employers attended the dinner along with the relatives and friends of students.
General manager of Voyagers Resorts, Jeff Huyben, complimented the students for their skills at the conclusion of the dinner.
Originally intending to award the most outstanding cooking student with a night’s accommodation, he offered all the same gift to all cookery students for their quality of meals.
Awards were also given to the students for their imaginative approach to cooking with surprise ingredients. The Black Box Awards involved students producing five meals with ingredients contained within a box.
The gold winner was Scott Ogden from Lasseters Casino, silver was Andrew Croxford from Yulara and bronze was Simon Bald, also from Yulara.
Morag McGrath, head of school, Tourism and Hospitality, said the dinner was a great night which demonstrated the skills of cooking and wait students.
Lecturer in food studies Ingolf Eigenwillig said the dinner was a success but after three years he would be sad to see his Certificate III in Cookery students leave.
Students presented Ingolf with a chef’s knife to thank him for his enthusiasm and commitment to their training.
All but one student is completing an apprenticeship. Lynne Peterkin is a veteran of tourism in Alice Springs running her own bed and breakfast Orangewood and chairing the Central Australian Tourism Industry Association (CATIA). She is completing the certificate without the work component of an apprenticeship.
Heavily involved in tourism industry since the early 1980’s, Lynne retired eleven years ago to run the bed and breakfast. After her partner joined in retirement she had time to complete studies in cookery.
‘I started a single course at CDU in bread making and thoroughly enjoyed it,’ she said. ‘I spoke to my lecturer Ingolf about further studies and decided to complete the certificate III course.'
Lynne said she enjoyed her association with the younger apprentices and the course. She plans to offer her services on a casual basis to restaurants in Alice Springs and further extend the menu at her bed and breakfast.