Ben Rogers is a name we’ll be hearing a lot more of in culinary circles
Monday 10 June, 2019
The 24 year old chef from the National Wine Centre of Australia’s star is certainly on the rise this year, with two major awards from both nationally and internationally recognised competitions under his belt.
In March, Ben and National Wine Centre Apprentice Chef Sarah Jones,who’ve proven a formidable team at a number of competitions, represented Australia’s inaugural entry in the esteemed Trophee Mille International run by chef Philippe Mille at his 2 Michelin star restaurant in Champagne, France. Competing against top young chefs from eleven other countries, the teams were challenged to plate 6 meals over a 3 hour period comprising a main and dessert featuring four key ingredients as nominated by chef Philippe. Fattened duck, butternut pumpkin, biscuit rose de Reims and Champagne were the staples around which the teams were requird to create a world class offering. Notwithstanding difficulty in practicing due to the differences between Australian and French butter and cream and the unavailability of the biscuits in Australia, the addition of iconic Australian ingredients saltbush, lemon myrtle, quandong and Vegemite saw the Australians bring home the gold and some invaluable work experience!
Back on home soil, Ben also competed solo and won the Australian Jeunes Chefs Rôtisseurs Competition, an event open to young chefs under 27 years with less than five year’s experience since graduating and who are working in one of the Chaîne des Rôtisseurs member establishments.
It is designed to encourage and promote the expertise of young chefs in the finest traditions of the Jeunes Chefs Rôtisseurs Competition by exposing them to a competitive environment with their peers, whereby they can showcase their talent and creativity in an international arena. Ben will now represent Australia at the international competition to be held in Calgary, Canada on 20 September.
With nearly 25,000 members, the Chaîne des Rôtisseurs is an International Association of Gastronomy now established in over 80 countries bringing together enthusiasts who share the same values of quality, fine dining, the encouragement of the culinary arts and the pleasures of the table.
Quote from Steven Clark – Executive Chef, National Wine Centre of Australia
“Ben is an incredible young chef of whom I’m so proud – and honoured to have as part of my team at the National Wine Centre. His passion and talent are unbridled, to see him develop his skills and be recognised for the talent he has is such a pleasure and I can’t wait to see how his future unfolds. I have no doubt he will provide incredible dining experiences for people across the world”.
Good luck in September Ben and we have no doubt we’ll be hearing a lot more about you in the future.