Graduate chef returns to mentor Year 11s

2016 Helena College Graduate Denver Stevens, visited our Year 11 Food Technology students at the end of last Term, to cook up a hearty winter chicken dish in our commercial kitchen.

Denver has been working in kitchens since he was 14 years old and is now one of 20 chefs at Wildflower – a fine dining, modern restaurant on the rooftop of Como, The Treasury (State Buildings) in Perth City.

Prior to this recent gig, Denver was in Coffin Bay, South Australia and prior to that, worked for two years at Vasse Felix in Margaret River.

“Being a chef was actually a bit of a backup career choice, but I have been working in kitchens in some capacity since I left school, and it has just sort of continued, he said.

“I always enjoyed cooking in the kitchen at home. I love the creativity of cooking and taking a heap of beautiful local produce and creating something. I also enjoy working in a team to bring it all together.”

After time with Denver, the Year 11s all produced a version of his Pan-Roasted Chicken with Winter Vegetables, Salsa Verde and Chicken Jus.

The students had to debone and break down a whole chicken, roast the frame and Maryland to add to the stock, sauté the vegetables and deglaze the pan with some of the reduced stock. The brussels sprouts needed to be deliciously charred with a jus that was rich and well balanced.

This concluded their focus on ‘Current trends and issues in Food Production’, where they studied issues such as GM Food and Farming, the Free Range Egg industry, Sustainable Coffee production, Sustainable Seafood practices and Food Waste.

Comments are closed.

Blog PostsRead here