Palmerston apprentice chef Andrew Ballard wins regional Nestle Golden Chef’s Hat Award cook-off

After being named the regional winner of Australia’s longest running cook-off competition, this apprentice chef from the Northern Territory is aiming even higher. Read his story here.

Palmerston apprentice chef Andrew Ballard, who currently works for the Darwin Convention Centre. Picture: Supplied

Andrew Ballad, 24, humbly credits much of his culinary success to the Darwin Convention Centre, where he has worked for the last seven years.

“I owe it to all of the beautiful chefs that work there … I’ve always looked up to them,” the apprentice chef who lives in Palmerston said.

But there is no doubt that his passion started well before then.

Since at least his pre-teen years Ballard has taken an interest in cooking, sharing, “it was always a way for me to connect with my family”.

When he entered his early teens, he began cooking dinners on the weekends and collecting recipes.

“I just loved it,” he said.

Ballard has been cooking since he was a young child. Picture: Supplied

“I loved the experimental aspect of it: adding new things, trying new ways of cooking things, et cetera.”

His years of passion certainly didn’t go unnoticed, with the born-and-bred Territory chef recently being named the regional winner of the Nestle Golden Chef’s Hat Award cook-off.

Marking its 60th anniversary, Australia’s longest-running culinary competition for young chefs has continually helped shape future chefs careers.

Taking place at Charles Darwin University on June 24, the cook-off saw rising Northern Territory culinary stars such as Ballard battle it out for a spot in the Nestle Golden Chef’s Hat Award grand final, which will be held in Sydney this September.

His menu included a brandy basted rump steak accompanied by orange rhubarb chutney, lemon myrtle smoked celeriac mash, wattle seed jus lié, broccolini and fried basil garnish.

Ballard’s main dish. Picture: Supplied

Ballard’s desert. Picture: Supplied

Ballard, who was competing against some of his classmates, said he did not expect to win going into the competition, however he knew to give it his best shot.

“I ran my menu past some of my chefs to be like ‘Does this look okay?’ and they were impressed with what I came up with,” he said.

“If you go into the competition expecting to win, there’s always a chance that fall under where you could be.”

He said the whole experience was “eye-opening” and that he would try his hardest in Sydney when it comes around.

“It’s a good testament to see where I’ve come from and where I can put myself to now,” he said.

“I just hope everything can turn out as well as it can.”