Proud chef is preparing to win

HE HAS a few special dishes up his sleeve and will be sure to whip them out when he heads to Melbourne next month to prove his talent as a chef.

Troy Eschler of Hervey Bay is a third-year apprentice and will join 33 others about to undertake two days of master classes at hospitality and tourism centre William Angliss Institute.

Troy  is a finalist in this year’s Australia-wide Proud to be a Chef Program, run by Fonterra Foodservices. On March 3 and 4 he will take part in classes run by Eric Tao from the Mandarin Oriental Hotel in Singapore, Shane Delia from Maha Bar and Grill in Melbourne and food and wine expert Peter Howard.

The apprentice who shows the most ability and potential will be awarded a two-week internship at the five-star Mandarin Oriental Hotel.

To give him a fighting chance in the competition, Troy is practising a couple of dishes.

One of those, he reveals, is a trio of orange, chocolate and honeycomb mousse with chocolate discs.

The 18-year-old is completing his four-year apprenticeship at Gatakers Landing Restaurant at Gatakers Bay.

“If I don’t win it’s still a good experience,” Troy says.



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