Broadspectrum wins Cooking for the Masses 2018
Rob Tucker and Hazza Haszahrin , the Chef team from Simpson Barracks, Victoria, have won the Defence competition, Cooking for the Masses, for the second year in a row.
The competition is an innovation between Broadspectrum and Nestlé Professional, aimed at inspiring Chefs to create great food and provide an opportunity to showcase their skills and creativity.
This year, the competition was expanded to include Australian Defence Force Chefs, who regularly work side by side with Broadspectrum in Defence messes and kitchens.
Teams of two from Broadspectrum, Army, Navy and Air Force were invited to submit their dishes and the top five teams from around the country competed in regional cook-offs.
After an intense eight weeks of cook-offs, two teams from Broadspectrum, two from Air Force and one from Navy made it to the final, which was held on Thursday 23 August at the William Angliss Institute in Melbourne.
Competitors were given a mystery box of ingredients and three hours to prepare an entrée, main and dessert for judging by Mark Clayton (Nestlé Executive Chef), Anthony Ouschan (Broadspectrum Executive Chef) and three-hat celebrity Chef, Donovan Cooke.
The participating teams and all VIP guests were invited to attend the finals dinner at Donovan's award-winning restaurant, Ryne, where Rob and Hazza were announced as the winners.
Rob and Hazza are thrilled and overwhelmed with their win and acknowledged the tough competition that they were up against this year.
They will now attend Fine Food Australia and the Nestlé Professional Golden Chef's Hat Awards, which is Australia's longest running Apprentice Chef Competition.
Competitors receiving their mystery boxes from the judges
The winning dishes
Entrée – Scallops with rice noodle, laksa curry sauce
Main – Lamb backstrap, braised lentils, potato croquette on asparagus, lamb jus
Dessert – White chocolate mousse, chilli strawberry jam, berry compote, brown sugar crumble.
Broadspectrum winners, Hazza Haszahrin and Rob Tucker from Simpson Barracks