Sunday Sous sessions coming to Sydney
A new dining concept, the Sunday Sous sessions, is coming to Sydney.
It’s an intimate four part dining experience that will see Sous Chefs from some of Australia’s top restaurants coming together to show off their skills.
The event will be held at Mark Best’s iconic Marque from September 3.
It will see each chef creating their own distinctive five-course degustation menu. They will prepare their ingredients, then cook and serve to an intimate gathering of 50 attendees.
The event has been created by Studio NEON and Lauren MacDougall from Hopscotch Collective. It took two years to put together.
The first session will see nel.Restaurant’s Senior Sous Chef, Andy Ashby doing his stuff. Ashby works with the Nelly Robinson at the hatted Thompson Reserve, providing a degustation menu that changes on a six-week rotation.
“Sunday Sous Sessions was created in order to publicly recognise the people who are the ‘engine rooms’ of some of the best kitchens in Australia. Each session, which will highlight one individual Sous Chef, will encourage the industry and food lovers alike to openly applaud their ability, creativity and talent. Each participating Sous Chef in this series has the full support of their restaurant, Head Chef and mentor, for their own Sunday Sous Session,” Aaron Teece, Founder of Studio NEON told The AU Review.
And Teece knows about the kind of pressure, skill and talent in a top-level restaurant. He’s worked in some of the world’s best kitchen and cooked for leading celebrities, like Margaret Thatcher and Her Majesty The Queen.
“It’s not very often our Sous Chefs get the opportunity to unleash their own personal style and flair and run a kitchen from start to finish,” Teece the The AU Review.
“After having personally worked in some of the world’s top kitchens there is a true appreciation in the industry for the talent and dedication of Sous Chefs. Often the unsung heroes, Sous Chefs are juggling everything from budgets, suppliers, menu creation and working with the team from preparation to service. This is a chance to have the public experience and see firsthand what our Sous Chefs can do.
by Leon Gettler, August 22nd 2017
