Elsewhere’s Sean Cameron was one of 32 chefs to compete for the title of Chef of the Year at the Foodservice Australia trade exhibition in Sydney.
In a remarkable effort for a first attempt at the title, the Shepparton chef fought through two stages and landed a spot in the grand final, where victory was close enough to taste.
The competition was chef against chef, and chef against the clock, a test of quick thinking and creativity, and, Sean said, a “whirlwind experience” from the get-go.
Not knowing the space, the equipment or even the ingredients he would have to cook with, there was little he could prepare for.
In the end, Sean believed the fast pace worked to his advantage.
“I didn’t have a lot of time to think about it, and I think I was able to go into the first heat and give it my best,” he said.
He blitzed through the first heat, which involved cooking an entrée and main from a box of mystery ingredients — an early win that set the pace for the rest of the competition.
“After I got the first win in the heat, it started to sink in that I was here for a reason, and I do have the skills to be in this group with these other talented guys,” Sean said.
“The semi-final was when I really got in my stride.”
Two chefs from his semi-final advanced to the grand final, where four chefs competed for the title.
“I feel as though my grand final dishes were my strongest,” Sean said.
“In that competition setting, at that level, everyone that’s there — everyone you’re cooking with — are superstars; they’re so talented at what they do.
“It’s really just about those little one per cent things that make you or break you.”
Sean did not take home the title, but making it to the grand final on his first attempt is a win in itself, a clear indication of talent and culinary excellence.
Meanwhile, over 450 exhibitors set up shop next door, showcasing all the newest cutting-edge equipment and research in the hospitality field.
In between heats, Sean made the most of the opportunity, browsing the stalls for fresh ideas and forging valuable industry connections with professionals, suppliers and representatives — intending to bring something great back to the Elsewhere café at Shepparton Art Museum.
“We tried and tasted a lot of things and had a bit of time to research some new products to use in the café here, and I’m excited to touch base and get it here,” he said.
He extended congratulations to Sydney-based chef Tommy Prosser, who claimed the title this year.