International chefs show their talent in Bundy
THREE international student chefs put on a 10-course masterclass as part of their final assessment at Tafe on Tuesday.
Sang Young Jean, Tak Tanaka and On Cheung cooked a range of delicacies, including quail, ox tongue, salmon and prawns before showing off some amazing deserts.
Chocolate tuille, passionfruit marshmallow cubes, eggnog truffles and macaroons capped off the evening.
The three chefs have Asian backgrounds and after moving to Australia hope to make a name for themselves in hospitality.
Sang Young Jeon is from Korea, On Cheung from Hong Kong and Tak Tanaka from Japan.
Tak has secured a job at local restaurant H20 and specialises in deserts.
When he first arrived in Australia he worked at a farm that supplied fresh produce to the restaurant.
After working in a kitchen in Japan his love of food was solidified on the farm.
He said it gave him a better understanding of where the food was coming from.
Tafe teacher Robyn De George said all three trainee chefs did an amazing job.
"The food was top class, I'm very proud of them," Ms De George said.
This Tuesday, Tafe and the Australian Alpaca Association has a day-long masterclass starting before a five-course degustation for invited guests at 6pm.
Each course will be matched with wine from Ohana Winery.
Using alpaca meat is the next step in the sustainability of this animal.