Cookery students from TasTAFE are preparing to experience the personal flavour of four of the country’s most renowned chefs.
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The Great Chefs series will return to Launceston on May 4 when it hosts Hobart chef Analiese Gregory.
Guest chefs for this year’s series and joining Ms Gregory are Mark Best, of Bistro by Mark Best on the Gentling Dream, Phil Wood, of Pt Leo Estate and Alex Atala, from San Paulo, Brazil.
Atala’s restaurant, D.O.M. is currently ranked at number 16 in the world and he has been described by Time Magazine as one of the top 100 influential people in the world.
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The series will be four public events where cookery students will work alongside the visiting guest chefs to develop and deliver a seven course degustation, with matching wines.
This year, the public events will be held at Josef Chromy vineyard and cellar door.
In previous years it was held at Launceston’s Drysdale campus.
Josef Chromy Group operations manager tourism Chris McGimpsey said the series aimed to inspire.
“I thought of a way to provide that inspiration for students,” he said.
He said the series also targeted retention rates among apprentice chefs.
“The industry needs to provide opportunities for students,” he said.
“It’s not every day you get to spend time with a world-renowned chef.”
First-year apprentice chef Kaye Villagraci said she was nervous but looking forward to the series.
“I want to be a chef or a restaurant manager and this is a great way for me to do that,” she said.
Third-year apprentice chef Matthew Brown said taking part was a “great opportunity.”
He said he hoped to learn more from Atala.
“I want to learn more about his personal style,” Mr Brown said.
“I think he is very creative.”
Ms Villagraci said she was new to cooking but wanted to soak up as much learning as she could.
TasTAFE Drysdale interim chief executive Lisa Punshon said the event presented a great opportunity to showcase Northern Tasmania.
“TasTAFE Drysdale will assist, in its vocational education and training provider role, to maximise the access that our cookery apprentices and students have to the skills and expertise of chefs visiting Tasmania as a unique learning experience.”
The first event will be held on May 4 at Josef Chromy. Pre-dinner drinks will begin at 6.30pm. Cost is $165 per person.