Toronto Workers Club will provide the Westlakes district’s sole representatives in this year’s Chef’s Table Competition, hosted by ClubsNSW, from July 3 to 5.
The club’s executive chef, Dean Jackson, and sous chef, Cameron Sanders, will compete in the competition which offers clubs a unique way to showcase their chefs' culinary talents and to promote their venue as a true dining destination.
The pair will put their culinary skills to the test at the Ryde TAFE kitchens against the best chefs, cooks and apprentices from licensed clubs around the state.
“This year, entrants will face a mystery box component to the cook-off which means there is no advance planning heading into the competition,” the club’s Christine Wenta said.
“This is set to test their skills under high pressure. We wish all of those competing the best of luck.”
Ms Wenta said Toronto Workers Club prided itself on the cooking team led by Mr Jackson. She said the Toronto pair would be flying the flag for Westlakes communities.
“Toronto Workers Club is the only club in the Westlakes region to compete,” she said.
“Dean and Cameron will compete against chefs from Charlestown Bowling Club and Club Maitland City, the only other venues from the Newcastle and Hunter Valley region.”