More than 70 of the region’s chefs and cooks dined with producers at the inaugural Chefs and Producers of the Shoalhaven event.

The dinner, held at the Nowra Golf Club on May 8, aimed to showcase the skills of two chefs trained at TAFE NSW Nowra, Doug Innes-Will and Sam Smith.

The pair now command the kitchens in the restaurants at one of Australia’s finest resorts on Hamilton Island, Qualia.

Mr Smith was previously a chef at Rick Stein at Bannisters, Bannisters Pavillion and Cupitt Winery. 

Mr Innes-Will, who has worked in restaurants throughout the region, including Paperbark Camp, Hungry Duck and Biota, encouraged would-be chefs to make the most of their early years in the industry.

“Those fundamental qualifications are probably the most important thing you receive as a chef,” Mr Innes-Will said on the night. 

“Everything you learn during your apprenticeship training at TAFE NSW is the foundation you build on for your whole career.”

Mr Smith agreed with his colleague, saying a solid grounding and industry connections gave him the opportunity to work overseas in some of the best restaurants. Locally, however, he made the most of TAFE NSW’s industry connections.

The Chefs and Producers of the Shoalhaven dinner was created by members of the Huskisson Jervis Bay Food Network, Bomaderry Bowling Club and Slow Food Shoalhaven, who are passionate about food in the region.

The event’s timing was likely to encourage foodies to consider taking advantage of TAFE NSW Semester 2 courses.

Food Network Chair Di Laver said the night was about highlighting to local chefs the quality ingredients available locally.

“It’s about paddock to the plate, it’s about ethical food practices and sustainability,” Mrs Laver said.

“We have set up an online site called Link Shoalhaven Chefs and Producers, which hopes to do just that, help link chefs with producers.”

Mrs Laver said next year’s event would be held over two nights, including one dinner for the public to enjoy.

“Shoalhaven is a great food destination and events like this will benefit diners and showcase the region,” she said.