Gold, Silver, Bronze – Academia Dominates the Les Toques Blanches National Culinary Competition
Les Toques Blanches is a prestigious culinary organisation with roots in France and serves as a platform for chefs to connect worldwide. Its name, meaning “The White Hat,” symbolises the traditional chef’s hat and the time-honoured values of culinary excellence. With chapters around the world, the organisation provides opportunities for chefs to connect, compete, and celebrate their craft.
This year, the Australian chapter of Les Toques Blanches hosted its annual Award for Excellence Culinary Competition, open to Certificate III and IV students, as well as apprentices from across the country.
To be considered, applicants were required to submit an essay outlining their culinary qualifications, career aspirations, and how winning the award would support their professional journey.
We’re proud to share that three outstanding Academia students were selected to compete in this year’s national event. Patrick Garcia, who earned second place in last year’s Les Toques Blanches culinary competition, was invited to return. Tawan Sangsurane was nominated by our trainers, recognising her strong performance and promise. Koi Aguas was invited to participate after standing out in the Proud to Be a Chef competition earlier this year.
Our students approached the competition with enthusiasm and professionalism, supported every step of the way by our dedicated trainers. Their coursework and practical training laid a strong foundation, and additional practice sessions were arranged to ensure they were competition-ready. These sessions focused on refining techniques, improving time management, and boosting confidence in high-pressure kitchen settings.
The Competition
The competition tested competitors’ technical knowledge, sensory skills, and creativity across three intensive rounds:
Round 1: Ingredient Identification
Competitors were presented with 20 ingredients ranging from fresh herbs to dried spices, sometimes in different forms, like fresh and dried horseradish. Within a set time limit, they were asked to taste, smell, and examine each item and then write down what they believed it was. Each correct answer contributed directly to their total score.
Round 2: Culinary Terminology Quiz
This written round challenged competitors to define professional cooking terms. For instance:
To cook with colour is to:
a. Sauté
b. Skim
c. Sweat
d. Pan fry.
Each correct answer added to their cumulative score.
Round 3: The Cook-Off
In the final and most demanding round, competitors had 4.5 hours to prepare a three-course meal:
- Entrée: Competitors were given a guided recipe to follow, requiring them to scale and gut a whole barramundi and prepare a beurre noisette and pico de gallo.
- Main Course: A mystery box challenge featuring a surprise protein (which was lamb rack or lamb mince) alongside various vegetables and herbs, encouraging improvisation and innovation.
- Dessert: An open category where students brought their recipes, ingredients, and plates to highlight their signature styles and creativity.
There were eight judges who presided over the competition. Four assessed competitors’ kitchen techniques, hygiene, and organisation and four judged the final dishes, scoring based on flavour, temperature, plating, and originality. Scores from all rounds were combined to determine the final rankings.
We’re thrilled to share the exceptional achievements of our students:
Koi Aguas was crowned the overall winner! Earning first place after receiving the highest score of the day and glowing feedback from the judges.
Patrick Garcia secured second place, winning the silver medal and reaffirming his culinary excellence.
Tawan Sangsurane proudly took home a joint bronze medal and received an additional award for creating the best dessert of the competition.
These achievements are a testament to the talent, resilience, and dedication of our students and the high-quality training and support they receive at Academia.
Want to become an accomplished chef? Discover our Cookery Courses here or Enquire Now for more information!
