Anthony Hart, a graduate of the Swiss Hotel School South Africa, got a much-sought-after gig to set a challenge for contestants on Australian MasterChef.
With a career spanning over 18 years, Anthony, who graduated in 2004, has made his mark in the Melbourne Australia Culinary scene as a pastry chef.
Earlier this month Anthony tasked amateurs to create his “chocolate oasis”, an intricate dessert that recreates the feeling of almost dying in a desert.
It’s called an oasis but it looks more like the surface of a planet on Star Trek.
Chocolate Oasis
This dish by Anthony is truly a chocolate oasis. It is sure to have any chocolate lover …
Ingredients
- 17.5g water
- 3.5g gelatine powder
- 110g milk
- 10g honey
- 50g double cream, chilled
https://10play.com.au/masterchef/recipes/chocolate-oasis/r210517ngpyc
The challenge featured on Australian MasterChef was aired on 1 June.
Anthony credits his rise to fame to where it all began.
He says his rise to international fame started from humble beginnings attending hospitality lessons at a college in the back avenues of Randburg, in Johannesburg.
“After graduating from the Swiss Hotel School in 2004, I felt that I was well prepared for a career in hospitality, I still use that very foundation today,” says Anthony in his blog.
“I went on to working my first job with Lebanese ex-soldiers at a large bakery that distributed nationally. “
He recalls that he found it so peculiar that these pastry chefs who had been through the wars could create such intricate art.
“What attracted me most was their sheer discipline to complete each task with such perfection, and that they were very precise and meticulous in the way that they worked.”
Anthony worked as the head pastry chef for one of the top five boutique hotels in South Africa for two years (Forum Homini) before the urge kicked into travel.
“A French chef and friend of mine had worked in Melbourne for some time at Bistro Vue and suggested I sent my resume to Shannon Bennett, a celebrity chef and owner of 3 hat restaurant Vue de monde in Melbourne, Australia.
“I was privileged to get a job as a pastry chef at Vue de monde and moved to Melbourne in 2008. Vue de monde was exactly what I needed at the time. “
Anthony says apart from working with some of the best products in Australia, he had the privilege of meeting some of the best chefs.
