FROM the kitchens of TAFE NSW Tamworth to the “skills Olympics” in Abu Dhabi – hospitality teacher Cameron Falzon will play a key role in a worldwide competition next month.
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Mr Falzon has been selected to help convene, co-ordinate and cater for the prestigious 44th WorldSkills International Competition.
His name was put forward by an industry colleague he met once at a national competition and now he’s been “lucky enough to be given the opportunity”.
Tamworth TAFE hosted a media conference this morning where Mr Falzon spoke about his selection and demonstrated one of his recipes (see below)
Mr Falzon will set off on October 1 and spend a couple of weeks getting everything up to spec at the Abu Dhabi National Exhibition Centre before competition begins on the 15th.
Young vocational education and training students from 77 countries and regions will compete in 51 skills, and Mr Falzon will be involved in the cookery section.
He represented Australia himself in 2001, and has been involved with WorldSkills ever since, judging and convening at regional and national level.
Still, he said he was dubious when he received the email inviting him to take on the role of assistant workshop manager in cookery.
“TAFE here’s been really supportive and said straight away, ‘Go for it’,” he said.
“It’s such a high accolade to go to an international competition … there’s years and years and years of process to get to that level.
“To be allowed to go now and be the assistant workshop manager – to set up the venue, organise all the food, the equipment, to be involved in all that – is just amazing …
“We’ll set up 23 kitchens for the competitors, gather the ingredients for the duration of the competition, down to the nitty-gritty of a plate, a spoon – make sure every bit of equipment they need is there, as well as all the equipment for the judges.”
Mr Falzon’s hospitality career spans more than 15 years and has taken him across the world.
He has worked with some of the world’s most highly regarded chefs and won numerous regional, national and international awards.
His career highlights include cooking for Prince William and Princess Kate, Nelson Mandela and other celebrities.
HOW TO MAKE IT:
Baby spinach salad with Stilton cheese, spiced pears and walnuts:
- 40g baby spinach
- 30g sliced spiced pear
- 40g crumbled Stilton
- 20g walnuts
- 5g croutons
- 5ml house dressing
- 3g shallots
- 5g salt
Method: Place all ingredients in a bowl and toss lightly. Dress and check seasoning. Arrange carefully on a bowl/plate.
House dressing:
- 100ml walnut oil
- 300ml olive oil
- 75ml red wine vinegar
- 15g Dijon mustard
Method: Combine well in a bowl the mustard, salt, pepper and vinegar. Add oils while whisking continuously.
Spiced pears:
- 4 pears
- 1 bayleaf
- 2 cloves
- 2 juniper berries
- 2 peppercorns
- 1 cinnamon stick
- 1 chilli
- 30g fresh ginger
- 150g Demerara sugar
- 200ml white vinegar
- 1 litre water
Method: Peel ginger. Dice chilli and remove 2/3 of the seeds. Place in saucepan with all other ingredients except pears. Peel pears and take out the core on the bottom. Place in pan. Bring to the simmer and cook until tender, approx 15 minutes. Once 2/3 cooked, allow to cool in liquid.
