#SuniTAFE welcome sous chef @ryanmlocke from Stefanos Restaurant @StefanodePieri (soon to be renamed Jim McDougall in Stefano’s Cellar) as our special guest chef to SuniTASTE Training Restaurant this Thursday! Check out his taste tempting 6 course menu below to see what hell be plating up. To book your food experience, please ring 5002 1580 or email [email protected] Limited places available - so book now! SuniTASTE Training Restaurant Lunch Menu, Thursday 26 June By Ryan Locke, Stefano’s Restaurant sous chef - FIRST - Lyrup kangaroo tartar, rye bread Cured Murray cod, corn emulsion, wild mustard, fish floss - SECOND - Smoked pecorino-filled agnolotti, black garlic, candied macadamia nuts - THIRD - Sous-vide Loxton beef, stinging-nettle puree, seaweed powder, dried leaves, Mildura capers, pomme mousseline - FOURTH - Lemonade citrus drop - FIFTH - Red-wine quince, pickled sultanas, modern panna cotta - SIXTH - Potato soufflé stuffed with Nutella, Vegemite and cheese toastie Ryan’s interest in food came from his mother, who was also a chef. He left school at 16 years old and found his feet in the kitchen, working at a pub in his hometown of Taupo, New Zealand. It was there he knew he wanted to be a chef. After working at other boutique hotels, including the prestigious Huka Lodge, he left New Zealand ready to find his place in the Australian restaurant industry. He landed a job at Melbourne’s Vue de monde in 2009, and spent a year there as a commis chef, and another six months as sous chef under Jim McDougall at the new Cafe Vue @ 401. His next role was sous chef at Lizard Island Resort on the Great Barrier Reef. But it wasn’t long before he packed his bags for Mildura, Victoria to become Jim’s sous chef again and help him turn Stefano’s Restaurant into what it is today. The aim of these chef visits is to provide our Commercial Cookery students with invaluable industry experience whilst providing direct one on one contact with our region’s best Chefs. The timing couldnt be better leading in to the Chefs of the Future cooking competition sunitafe.edu.au/news/chefs-of-the-future.aspx which is held at SuniTAFE in the first week of July. Our staff are also looking forward to the events, seeing it as an opportunity to strengthen relations with industry and at the same time, sharing our knowledge and resources. See all here!
Posted on: Tue, 24 Jun 2014 07:54:02 +0000
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