Lithgow Workies’ four apprentice chefs will prepare an exclusive dinner on Friday night, June 23, to display the skills they have learnt in the club’s kitchen.
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Three of the four apprentices will complete their training this year.
“It’s to demonstrate what they have learnt in their time here,” executive chef Timothy Standing said.
“The criteria for their dishes is that it must reflect what they like to cook. For this reason the menu is very diverse, including Asian and European influences.”
The apprentices had to prepare the costing and work-flow for the four course degustation. Tonight, 55 guests at the Esk Restaurant will have the pleasure of eating it.
Tara Wilds, who will be a qualified chef in January, is preparing the entree.
“It’s going to be a green tea and tomato soup with watermelon and scallops,” she said.
Jared Hudson, who will graduate in February, is preparing the main.
“I’m making ricotta and spinach stuffed chicken with sweet potato puree and a potato lattice,” he said.
Seats at the dinner have already sold out. Mr Standing believes it is due to the community’s interest in young people’s achievements.
“This dinner is showing that we have faith in them to cook to a very high standard,” Mr Standing said.
