Four Chefs – Apprentice Truffle Degustation Dinner

fourchefs — Mon, 26 Jul 2010 07:00:09 +0000

The Four Chefs, Tom Moore from Grazing and Knead Patisserie, Ross O’Reily from Knead Patisserie, Andy Hollands from Ellacure and Chris Whitlock from Lambert Vineyards, got together to run an apprentice development program, which aims to educate their apprentices and trainees from farm to plate, focusing on crucial areas like working with local and regional produce and making linkages with local growers.

As part of their training, the Four Chefs apprentices have participated in a truffle hunt and master class and have been asked to create a 6 course truffle degustation experience.

Masterchef Jan Gundlach from Senso has guided them through their truffle experience. We would love for you to join us.

6 course degustation – featuring local black truffles and matching local wines

Monday 2nd August 2010
6.30 pm for 7.00pm start
Bookings made through SENSO
$130 per person (including matched wines)

Phone: 02 6295 7722

About the Four Chefs

fourchefs — Mon, 26 Jul 2010 06:50:22 +0000

The Four Chefs, Tom Moore from Grazing and Knead Patisserie, Ross O’Reilly from Knead Patisserie, Andy Hollands from Ellacure and Chris Whitlock from Lambert Vineyards, who currently have 10 apprentices between them have got together to run an apprentice development program.

They have recently teamed up with the Capital Region Farmers Market at Exhibition Park as the Market has a very similar philosophy about food and where it comes from.

Together they are presenting the Market Kitchen which takes place at 8.30am on the first Saturday of every month.

“Through the training program and cooking at the new Market Kitchen we aim to educate our apprentices and trainees from farm to plate, focusing on crucial areas like working with local and regional produce and making linkages with local growers,” said The Four Chefs’ Tom Moore.

“At each Market Kitchen our apprentices will have to talk to the growers, select fresh produce from the Market, design a menu then create the dishes in front of the public at the market. In this way the Market helps facilitate a link between apprentices and the farmers/growers”.

At the end of the year the Market will give one apprentice from The Four Chefs project a scholarship to work overseas, giving them invaluable international cooking experience. This is funded by Rotary which has community education high on its list of projects to support.