Internationally-acclaimed chef ignites passion in far north Queensland apprentices

Breaking out of the daily grind of preparing meals for thousands of tourists and locals, more than 50 far north Queensland chefs and apprentices lined up in droves this week to take part in a masterclass with one of Australia's most respected chefs.

Invited to Cairns by restaurant owner turned fishmonger Max Pantachinni, award-winning chef Shannon Kellam delighted the crowd of far northern chefs and apprentices as he shared with them some of his finest seafood recipes and cooking techniques.

As the owner and head chef of a restaurant in Brisbane, Mr Kellam said the opportunity to come to Cairns and share his experience with the region's young up-and-comers was a brilliant way to ensure the long-term advancement of the industry as a whole.

"It helps them to see some very different and unique cooking applications that come from a lot of years of practice and training," he said.

"It's good inspiration for them to see what you can achieve in this industry if you're willing to work hard and prepared to make sacrifices.

"It's like anything; you're only going to get out of it what you put in."

Having represented Australia twice at the Bocuse D'or world cooking championship finals, Mr Kellam, 37, said his culinary career began at the age of 16 and he has never looked back.

"I was very lucky to have a very good chef teacher who was good inspiration and showed me what I could achieve in this profession," he said.

"I set myself some very big goals from an early age and continue to work through everything I need to do to achieve those goals."

Not content to allow apprentices attending the workshop to just sit and watch, Mr Kellam invited them to cook alongside him as he prepared some of his signature dishes.

"I'm showing them different techniques of cooking scallops or serving tuna," he said.

"I'm sure they will go back and try some different things in their own kitchens now."

Organiser of the workshop, Mr Pantachinni said he felt indebted the far northern food industry and wanted to give something back to the region that has suffered the effects of the global financial crisis.

"Ten years ago there were about 1,100 chefs and apprentices in various kitchens and resorts in this region, now there are only about 300," he said.

"This is the first in a series of events; we are planning to help expose those working in the industry to all the different elements of the culinary world.

"I hope that this will reignite some passion within the industry."

Source: ABC News   May 5th 2015