Brooke Silk is competing for Australian Professional Chef of the Year. Photo: Supplied.
Figtree chef Brooke Silk is swapping her catering kitchen for a high-pressure arena once more, after being named one of 24 finalists in the Australian Professional Chef of the Year.
It’s a new competition for Brooke, who competed at the World Food Championships three years running for the international culinary crown, which took her to Indianapolis, USA.
Brooke, who is owner of home chef service and catering business Dine In, will be given just one hour to plate up four entrees and four mains during what is regarded as one of the industry’s toughest and most prestigious competitions in Australia.
Part of the Restaurant and Foodservice Show at ICC Sydney, she will compete against chefs from across the country in a heat on 25 May and, if successful, in the finals the following day.
“This one’s a little bit more challenging,” she said.
“We’ve got four entrees and four mains to create in an hour.
“Then there’s a mystery item they reveal on the day, so you have no idea what you’re working with until you get there.
“They don’t give too much information so that you can think on your feet.”
She said it meant prepping was more difficult, unlike the World Food Championships where she was solely focused on desserts and was able to work on her dishes in the lead-up.
“As far as prepping, I’m just making sure I’ve got all my techniques and everything down pat, and just trying to time everything so I’m as quick as possible,” she said.
“It’s also about cleanliness, so making sure everything is clean and my station is organised, because that’s what they look at as well – the flow of the kitchen.”
She said she looked forward to this time showcasing more of her savoury dishes in a competition that scored on taste, presentation and execution, rewarding balance, visual appeal and technical mastery.
“I love dessert, but I also love savoury food,” she said.
“Going up against some amazing chefs, I’ll get to learn a lot from them as well, and just being in the room with like-minded people is exciting.”
She said it was important for her to keep challenging herself to, in turn, help grow her business.
“I work by myself, so it’s good to make sure I’m keeping myself challenged and pushing myself to try new things, and also test my limits with time and different sources of produce,” she said.
“I will learn so much more if I keep doing this, instead of just staying in my old habits.
“I really love these things to push myself out of my comfort zone.”
With only the most innovative chefs being part of the competition, she said she looked forward to being able to bring new skills and ideas into her business from the competition.
“I change my menu seasonally, so I really love to experiment with different things,” she said.
“It really pushes me to try different elements.
“If I can do this in a different kitchen within an hour, what can I make happen in people’s homes?”
Brooke said she was excited to represent the Illawarra again, and had been overwhelmed by the support she was receiving.
The winner will be crowned Australian Professional Chef of the Year and receives a cash prize and trophy.
Brooke will compete in the Australian Professional Chef of the Year in front of a live audience on 25-26 May at the Restaurant & Foodservice Show at ICC Sydney.
