Two claret and blue chefs have shown their culinary class by scooping major food awards.
Josie Leon and Kevin Swash emerged victorious at the Love to Eat event in December 2018. See local restaurants.
They both won the ‘best in class gold awards’ at the cook-off ceremony, held at the LTE. The experienced chefs and food mentors – who cook for directors yearly – prepared superlative dishes which were then judged by expert food critics.
They consisted of salcombe line caught sea bass, crispy langoustine, stewed fennel and shellfish nage starter. Then on to pork three ways, pork fillet, pork belly and pork cheek, served with confit of savoy cabbage, black pudding and apple and vanilla parsnip puree.
The fare was well-received and led to the well-deserved gongs, beating off competition from cooks at award winning restaurants.
Josie said: “I’m thrilled to win the award. We work hard and enjoy making food for customers. This shows we are making a good impression and that’s very fulfilling.”
Kevin, who has won a host of awards, added: “There’s nothing better than seeing your efforts rewarded.
“I thoroughly enjoy working for Love to Eat and I’d just like to pay credit to the many chefs who have shaped the careers of both myself and Josie.”
Alison Troak, head of hospitality and events, was thrilled with the international recognition.
She added: “I am delighted to see the efforts of both Josie and Kevin acknowledged at such a prestigious event. We pride ourselves at LTE for having good people working here, who are passionate about food and the club and it’s great when you see that effort and enthusiasm bear fruit.”
Josie and Kevin are now offering their services to new and existing restaurants looking to upgrade and get their brand known. A chef consultant will work with the owner to create a menu, train kitchen staff, offer reputable suppliers and offering marketing ideas to push the restaurant towards success. For new restaurants based in Sydney, visit this website.