This year saw the Armidale Ex Services Club win regional champion of the Clubs NSW Perfect Plate competition for the third time in a row.
Head chef Shibojyoti Basak has been at the helm since moving his family to settle in the area last year. He began in his home country of India working in hotel management, in both Kolkata and Mumbai.
Basak always had an interest in cooking, and spent as much time as possible learning from chefs early in his career. The inspiration he found there prompted him to become a chef, where his career took off.
His skills have taken him to London, the United States, and most recently to Dubai. One of his career highlights was working with Michelin Star Chef Raymond Blanc.
After almost two decades of honing his craft, Basak is now proud to bring his passion and extensive experience to regional NSW.
His winning dish was a sixteen-hour brisket served with creamy mash, bacon, broccolini, gravy and parsnip crisp.
Today, he was happy to be recognised for his accomplishments, as well as finding inspiration from celebrity chef Matt Moran, who visited Armidale as an ambassador for the competition.
While Armidale Ex Services Club members are keen to see his brisket back on the menu, Basak is thinking about what he might try next, and is proud to work for a club that supports his talent.
Troy Gale, operations manager of the Club, said the Perfect Plate competition helps highlight the skills of regional chefs.
“The Perfect Plate competition is an important way to engage with our community about how important food is in clubs and the development of our chefs.
“Our staff and members were really impressed with what Shibojyoti was able to come up with.”
