Chef Andy Wright from The Cellar Restaurant visited the students at Cessnock TAFE during a class on Prepare Hot and Cold Desserts.
Apprentices are given an opportunity to assist Chef Andy as he explained the process in making a Hot Soufflé.
It was a great opportunity for apprentices to discuss what is happening in the industry as Chef Andy is also Secretary of the Hunter Chefs & Co., Andy encouraged the apprentices to go along to meetings when they could.
The taste test, spoons at the ready.
The Soufflé was finished with a chocolate sauce and no one needed prompting to taste test this delicious dessert.
Chef Andy goes over the finer points and the value of having this dessert on the menu.
Chef Hernon and apprentices would like to thank Chef Andy Wright for joining us at Cesnock TAFE sharing his knowledge and expertise.
From the left:Chef Andy Wright (The Cellar Restaurant), Alanna Duffie, Janine Wiese, Christopher Campese, Chef Francis Hernon (TAFE),
To the front: Michael Hicks, Rossine Kearney, Phuang-Paka Mcleod,
Chef Andy Wright is the owner operator of The Cellar Restaurant which has won many awards over the years.
Visit the following link for more information: www.the-cellar-restaurant.com.au
To download the recipe for the Hazelnut Soufflé click here: http://eresources.tafensw.edu.au/search/details.aspx?toShow=828
Then click on: retrieve file.
For more information on the Hunter Chef & Co go to the following link:
www.hunterchefs.com.au
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