Chef Whippy earns bronze awards in cuisine contest | Oamaru News | Local News in Oamaru

Oamaru man Leslie Whippy won two bronze medals for his top quality modern cuisine in last week's NZ Chef of the Year Awards.

The Kingsgate Hotel Brydone executive chef was acknowledged at the Restaurant Association New Zealand Culinary Fare awards, which were held in the Auckland ASB Show Grounds from August 22 to 24.

Mr Whippy, who has 18 years' experience as a chef, has worked throughout New Zealand and Fiji.

"It was a very tough competition and they were very particular about hygiene ... it's a passion, though, and you have to be very talented," he said.

Mr Whippy scored the bronze medals for the salmon category where he prepared a salmon and prawn mousse with champagne and watercress sauce and the mystery box section, where he made a duck dish served with vegetables steamed in wine with a cherry jus and rice risotto.

He also made a Deep South seafood linguine for the "static" dish, which was photographed for use in magazines.

Blanket Bay's chef de partie Joseph Clarke was named Chef of the Year at the prestigious awards.

"The judges are very particular, but they liked the taste, said it was well-presented, modern and artistic," he said.

"We are trying to give customers modern cuisine but value for money and [we hope guests] appreciate the amount of time and effort we put into it." Mr Whippy judged the open seafood and chicken categories and was presented with his Judging Jacket for reaching a level four standard.

Mr Whippy also works as an assessor at the Otago Polytechnic's cookery school and lists the highlight of his career as serving Prime Minister John Key and his Cabinet ministers.