TasTAFE student takes home three medals at national competition

TasTAFE patisserie student Semra Peach took out three medals at the Nestle Golden Chef’s Hat Award competition in Sydney in 2023.

Semra is a former TasTAFE cookery apprentice who is now broadening her skillset by studying patisserie. She represented Tasmania at the national competitions after winning the Tasmanian division of the awards in July.

She won two silver medals for her entrée and dessert, and a bronze medal for her main course. This was her third (and final) time attending the competition, and while she was very excited by her success and the competition, she said the most rewarding part was spending time with her peers.

“You’re competing against each other but you’re all young chefs with the same interests and passions; it’s so easy to connect. Each year I’ve done it I’ve made so many great friends, that’s the real win out of these competitions,” Semra said.

Now studying her second certificate with Drysdale, she said the support she has received from her teachers at TasTAFE has really helped her excel at the competition. In particular, she said her teacher Matthew Fraser was very influential in her competing in the first place.

“In my third year in commercial cookery, Matt really become a mentor to me and really pushed me to compete. It wasn’t something I thought I wanted to do and I was very unsure about it, but he saw that I was capable and could succeed. I’m very grateful for that because I wouldn’t have done it otherwise.”

Since she began competing, there’s been no looking back for Semra.

“Competing has given me a new skillset and opened up the world a bit more for me in the industry. I was exposed to a lot of different things. It made my career path seem more real.”

Her main culinary passion has always been for dessert, so the transition to studying patisserie was an easy decision for Semra.

“Dessert has always been where my inspiration lies. If I get a new ingredient, my first thought is always what dessert I can put it in. Desserts are my first instinct and where my creativity lies. Patisserie was a very natural next step for me, to be able to build up my skillset and bring those ideas for life.”

She said the shift to patisserie was made easier by a familiar face from her commercial cookery studies, TasTAFE teacher Benoit Marchand.

“Benoit is my teacher in patisserie and also taught me a few classes in commercial cookery. He’s very good at explaining different concepts and he’s open to any questions, anything I ask is answered and you feel comfortable to ask those questions. His teaching style meshes really well with me.”

Semra is hoping many TasTAFE apprentices will follow her lead and compete at future Golden Chef’s Hat Award competitions.

“The TasTAFE support and support from my employers – Ann and Kurt Wyuss and Patrick Sheriff - has really let me have such a great experience. I would wish this experience on any other young chefs; it’s made so easy because the support is there.”