the Le Cordon Bleu farm to table challenge 2007
This year saw a total of 19 schools begin the Challenge with some amazing entries which included food like tapanade, breads, baby barramundi, duck egg pasta, deboned chickens, woodfired oven pasta sauce, pizzas, chunky soups, cakes, biscuits and community feasts. Their regional foods used ingredients grown and harvested by the students including durum wheat (in a field ploughed by a team of Clydesdales), olive oil, ligurian honey, watte seeds, chickens, vegetables, herbs and eggs.
1st Riverton & District High School
2nd Clare High School
3rd Hawker Area School
These schools all submitted exceptional entries which exemplified their Challenge tasks and the decisions they made along the way. All displayed a sense of teamwork, of community support, enthusiasm and products of the highest standards. Congratulations to them all.
** Trinity College North School
An entry of the highest possible standard which has taken the Challenge to a whole new level for this and future years.
** Albany Special Education Support Centre
- Basket Range Primary School
These schools, teachers and students truly inspired the judges. They are recognised as they epitomise what the competition is all about - and they made the judges cry.
Tuition Scholarship for Professional Certificate in Gastronomy
- Vickie Lester, Trinity College
In 2007 we were supported by Le Cordon Bleu - one of the worlds most prominent organisations dedicated to culinary, hospitality and tourism education. It is their generosity which also allows us to honour the dedication and ability of a teacher who inspires students to achieve whist providing a creative, innovative curricula allowing them to learn about the world of food.