The Year 12 student recently travelled to Macintyre High School in Inverell to compete against four other students and received a bronze medal.

Jessica prepared and presented a three-course meal for four people including two judges from William Angliss Culinary Institute and two teachers from Inverell. 

Her menu included a bruschetta duo for entrée, crispy-skinned chicken stuffed with garlic and herb butter served with duchesse potatoes, jardinière carrots and a creamy mustard sauce for main, and a warm lemon Polenta syrup cake with Chantilly cream for dessert.

Jessica had four hours to prep, service and clean-up, and produce workflow plans and standard recipe cards to support her application.

The teenager said it was the first time she had participated in a cooking competition.

“We had our recipes sent to us the month before and we practised quite a few times, which was good, so I could get a bit of an idea of what to do,” she said.

“I thought it would be hard to manage the stress but it didn’t feel stressful at all because I love cooking.

“I think the main thing was getting everything done on time.

“I had a bit of a hiccup when I put my potatoes in because the oven wasn’t on, so my dish was a bit late but I didn’t lose many points for that.”

Jessica said she was “really happy” with her placing.

“I think it was a really great achievement,” she said.

“I was really proud of myself.”

Jessica said her hospitality teacher, Rachael Thomson, was a great help in the lead-up to the competition.

“She was really encouraging and supportive and I wouldn’t have got there without her,” she said.

This is Mrs Thomson’s first year teaching Commercial Cookery and the first time she has entered a student into World Skills.​

The Regional competition is the first step to competing at a national and international level.

Jessica said she would like to train to become a chef.

“I just love cooking,” she said.

“It’s something I’m really passionate about.”

The teenager said enjoyed cooking desserts the most.

“I just love the creativity, all the things you can do with them. I love eating them too,” she said.

Jessica aims to complete a certificate two in kitchen operations by the end of next year, and certificates three and four the following year, which will be a gap year.

“Once I get older, I’d like to become a hospitality teacher,” she said.