Student bakers, pastry chefs get chance to showcase their wares

ASPIRING bakers will have a chance to showcase their wares in the Royal Hobart Fine Food Awards.

BYLINE - LUKE BOWDEN: Drysdale Hospitality students, Stacey Huo and Joyce Huang making apple strudels and practicing for food awards.

ASPIRING bakers and pastry chefs will have an opportunity to showcase their wares in a new category of the Royal Hobart Fine Food Awards.

Nominations are open for the 19th annual awards, which will now encompass 19 sections for judging, covering dishes from soups to olive oil.

Open to national entries, the new Baker’s Apprentice section will allow local students from TasTAFE Drysdale to test their skills against their peers from around Australia.

“The food awards reflect trends and set benchmarks against which food makers all over the country can test their prowess,” Royal Agricultural Society of Tasmania chief executive Scott Gadd said.

Joyce Huang has been studying pastry in Hobart after moving from Taiwan in a bid to pursue her passion, and hopes she will one day make a difference in the industry.

“I have always loved pastries as they have a large variety in Taiwan, but I want to make something new and healthy,” Ms Huang said.

“If I did well in the awards, I would feel very proud and assured that I have chosen the right career.”

Last year the awards received almost 1500 entries from students around the country and across food specialties. Entries are due by June 26 and an awards dinner will be held on August 2.