Canobolas Rural Technology High School students impressed judges during the school’s masterchef competition this week.
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There weren’t any television cameras, but there was plenty of action in the kitchen as 20 students created cherry pie, beef stroganoff, doughnuts and more.
Home economics teacher Cathryn Pankhurst said the school’s masterchef competition is in its ninth year and part of a six month course.
“Students can take risks and have to get out of their comfort zone,” Ms Pankhurst said.
“It’s up to students to rescue something if it goes wrong. There’s communication, leadership and time management skills.”
Ms Pankhurst said the course provided an insight for students’ electives, with many continuing to study hospitality through year 9, 10 and into the HSC.
Montanna McIlwain and Teagan Masila teamed up to make pasta-bake for the competition.
While their peers were rushing around to finish in time - they finished with 30 minutes spare.
“We just took our time, we didn’t rush. We had jobs assigned for both of us and we just did them,” Miss Masila said.
They said the key was careful planning and use of time.
Miss Masila said she could see herself studying hospitality in years 9 or 10 but hadn’t made a decision yet.
“I could do it, but then again I might not, we have three electives to choose from,” Miss McIlwain said.
Zonta Club of Orange member Patricia Logan joined deputy mayor Joanne McRae and Greenhouse of Orange chefs Nathan Wheat and Rob Siolo on the judging panel.
“These students were exceptional, not only have paired and decided what to cook, but they worked out their time management,” Mrs Logan said.
She said organisation, cleaning and presentation are vital before students faced questions from judges.
“Being in hospitality means you need a lot of self-assurance, you need to look people in the eye and present them with food,” Mrs Logan said.
Meanwhile, Mr Wheat said his favourite dish was the cherry pie.
“I do desserts at the Greenhouse, so I’ve got a bit of soft spot for them,” Mr Wheat said.
Mr Wheat said time management was crucial in kitchens when cooking and judging by the dishes presented, the students were “spot on”.