International chefs join TasTAFE Drysdale’s Great Chefs Series in 2017
TasTAFE Drysdale’s 2017 Great Chef Series will bring some of the world’s best chefs to Tasmania to work with Drysdale students and offer degustation dinners to the public.
The successful Great Chefs Series, offered in Launceston in 2016 will offer dinners in both Launceston and Hobart in 2017.
It is an opportunity for some of the most influential culinary minds on the planet to collaborate with students using Tasmanian produce partnered with Tasmanian wines.
The 2017 line-up includes international chefs who will be in Australia to coincide with the World’s Best 50 Restaurant Awards in Melbourne – Alain Passard, Dominque Crenn and Christian Puglisi.
They will travel to Tasmania in late March and early April, providing students with life-changing mentoring and the opportunity to learn new techniques and methods as they prepare 10 course degustation dinners for the public.
Alain Passard’s, ‘Arpege’ restaurant in Paris earned three (3) Michelin stars in 1996 and has maintained all three ever since. His restaurant, which focuses predominantly legumes grown from his three farms, celebrates its 30th anniversary this year. Chef Passard was recently voted by his peers (chefs with two or three Michelin stars) as Number 1 chef, in a list that ranks the best 100 chefs around the world.
San Francisco-based Dominique Crenn was named the world’s best female chef in 2016. Her restaurant, ‘Atelier Crenn’ focuses on French cuisine and is local, seasonal and highly artistic with menus written as poems. Her second restaurant, Petit Crenn serves traditional French family-style meals.
Christian Puglisi’s, ‘Relae’ in Copenhagen, is a two-time winner of the Sustainable Restaurant Award and is the only Michelin-star certified organic restaurant. It aims to serve the best food with the least environmental impact.
Tasmania’s own David Moyle, co-owner and head chef of Hobart’s Franklin is also part of the World’s Best 50 Restaurant Awards and will also be participating in the Great Chefs series.
From late April onwards TasTAFE Drysdale will deliver a further series of Great Chefs Series degustation dinners to coincide with regional tourism activities to maximise tourism and visitation opportunities.
Participating chefs will include Phil Wood, executive chef of Eleven Bridge (formerly Rockpool); Guillaume Brahimi from Bistro Guillaume at Crown Melbourne and Perth and Four In Hand in Sydney, Mike McEnearney from Sydney’s, 1 Bent Street.
Renowned chefs Jacques Reymond and Mark Best will also return for Great Chefs dinners in 2017 after participating in 2016 and will this time offer dinners in Hobart.
Great Chefs is a great example of how TasTAFE Drysdale is building the capacity of the Hospitality industry and chefs to meet the growth of our ever expanding industry in Tasmania.
Tickets for TasTAFE Drysdale’s 2017 Great Chefs Series go on sale today (Friday 9 December) and can be purchased from: