Cookery students will again fire up their stoves alongside professional chefs, but this year's event will be different to what has been previously known as the Great Chef Series.
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This year's event has been re-branded to Restaurant Tasmania and will no longer be supported by Josef Chromy Group.
Tourism Northern Tasmania chief executive Chris Griffin said Drysdale made the decision to relocate the program back to the Northern campus in October last year.
"In mid-April JAC Group proposed to host events at their venue, by which time planning for Restaurant Tasmania was well underway," Mr Griffin said.
"Tourism Northern Tasmania worked with JAC Group to align event dates across the year, to ensure all promoted events had the best chance of success."
The first three years of the Great Chef Series brought culinary rockstars, their talents and entourages to the North to work alongside the TasTAFE cookery students, with the likes of French chef Alain Passard and Brazilian chef Alex Atala passing on techniques, work ethic and flare.
A Josef Chromy Group spokesman said the past two series drew significant media attention for Northern Tasmania, and the winery offered to host and fund the 2019 event.
"JAC was not seeking any government funding, and significant editorial had been secured from The Australian, Gourmet Traveller, Delicious and the New York Times, to drive visitation to Northern Tasmania from the mainland," the spokesman said.
Three-hatted chef Paul Carmichael from Momofuku Seiobo in Sydney and hatted chef Matt Stone from Victoria were among those who agreed to waive their appearance fee to work alongside cookery students in what would've been this year's Great Chef Series.
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The chefs involved in Restaurant Tasmania will be announced soon.
"Each chef is expected to stay in Tasmania for three to four days as part of the program and have agreed to promote Tasmanian produce and food tourism experiences through their channels," Mr Griffin said.
"This is an innovative, inspiring and uplifting education program for students and apprentices seeking a career in our sector. sector. And we gain three high-quality food events to attract visitors to the region during a period of the year we're seeking to promote - our spring time."
A $50,000 grant has been committed to promote the events, accommodate participating chefs' needs and create marketing content to be profiled via the chefs channels and Tourism Northern Tasmania's partners.
TasTAFE chief executive Jenny Dodd said cookery apprentices would work with the visiting chefs to prepare and cook for the public, while other Drysdale students would get hands-on experience in front-of-house service and events.
"This is a fantastic opportunity for Drysdale students to work closely with experienced chefs to hone their cookery skills, gain inspiration and an insight into life as a professional chef," she said.
Restaurant Tasmania is run by Tourism Northern Tasmania, in partnership with Tourism Tasmania, with Drysdale providing the venue and students.
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