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Amanda and

Who will wear the next Golden Chef’s Hat?

Megan Sparke

Last year, ACT junior chefs Amanda Polsen, commis chef at the Hyatt Hotel, and Georgia Harrison, junior sous chef at the National Press Club, took out the prestigious 2015 Nestle Golden Chef’s Hat Award.

Now the call out is on for the next winners of the 2016 Nestle Golden Chef’s Hat, and up for grabs is a culinary trip to America, aside from the prestigious title itself.

Last year’s winning dessert was a glazed Nestlé dark chocolate caramel and port lava mousse sphere, pistachio semifreddo, saffron macaroons filled with Nestlé French vanilla mousse, pistachio crumble, port wine gel, and chocolate décor.

The 100 points awarded dessert

Their 100 points awarded dessert

“The dessert was inspired by the Nestlé products available and trying to achieve a balance of flavours and textures… and a lot of trialling of recipes to come to the final dish, while also designing a dish that was unique” explained Amanda.

That was the second year that the duo had battled it out in the competition, in 2014 they were runners up and received the innovation award.

The competition consists of competing in the regional heats, this year held at the Reid CIT Campus, the finalists then compete at the National Final. National final chefs are required to create a three-course meal in four hours that is judged by a panel including internationally recognised World Association of Chef’s Societies, Nestlé chefs and members of the Australian Culinary Federation. The ingredients that the finalists can use are restricted.

“This year marked the 50th year anniversary of the competition which was held in Sydney at Fine Food Australia, this meant cooking in front of a live audience which added extra pressure,” said Amanda last year.


Amanda Polsen

For Amanda the award is the cultivation of a number of years of study and experience in the hospitality industry.

“I have always had an interest in cooking and while at high school and college I studied hospitality and I was fortunate enough to participate in a school based apprenticeship in years 11 and 12. This led to me becoming a full time apprentice chef at the Hyatt Hotel.”

Amanda currently works in the pastry kitchen at the Hyatt where she has competed two apprenticeships now having qualifications in commercial cookery and pastry.

Amanda and

Amanda and Georgia with their trophy

If you’re an apprentice or junior chef and you’d like to enter the 2016 Nestle Golden Chef’s Hat competition, go to to register. Entries close Friday 6 May 2016.

Images supplied. 


Megan Sparke

Lawyer by day blogger by night at Megan proudly calls Canberra home and is passionate about showing off all this city has to offer. A love for food (eating it not cooking it), travel and an unhealthy obsession with instagram take up most of her free time. More about the Author

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