ISSUE 117 APRIL 2014
HIGHLIGHTS Chef Extraordinaire
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Listening to our youth
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Bringing birds to your garden 4 Walking groups in Anglesea
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Cimarron Sculpture Weekend 6
CHEF EXTRAORDINAIRE If you see Rolf Ten Hoopen around the streets of Anglesea, you know he is a chef. The black and white trousers are a complete giveaway. Rolf deserves the title chef extraordinaire because his passion for preparing and cooking food at a very high standard is matched by his commitments that extend well beyond a kitchen or a restaurant. As NewsAngle learned, Rolf has had wide chef experience ranging from running his own catering business, to chef in camping, to catering for weddings and other functions. He has also competed in national and international culinary competitions.
100th Anniversary of WW1
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Police Beat
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Australian Red Cross
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Puzzle Page
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History Spot
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Community Awards
17 Rolf was born in Australia in 1961. His parents
Write Angles
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Dog Regulations Anglesea CFA Kid’s Corner
were Dutch immigrants who arrived in Australia in 1958, residing initially at the Bonegilla 19 Migrant Reception and Training Centre in north -east Victoria, set up to receive and train mi22 grants during the boom immigration years fol23 lowing WW2.
Historical buildings in A’sea 24 New Year’s Regatta
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Surfcoast Shire
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Our schools… Las Lomas
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The family moved to Doveton near Dandenong, where Rolf and his siblings were raised. He spent five years at Doveton Technical School, completing year 10. His four year chef apprenticeship took him to Myer, where he gained extensive experience in diverse cultural cooking, often catering for a range of clients from function food like a wedding to corporate food, when business people would meet over a dinner. This diversity often involved cooking for between five and 800 people - quite a challenge! Rolf Ten Hoopen’s prowess was recognised when he received awards as a participant in several national competitions, as well as the
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Victorian State Award in 1981. He was also placed second in the national titles. While not similar in any way to the modern My Kitchen Rules we see on television, Rolf recalls especially the assignment called Mystery Master Class. “You were given a menu for four people without knowing what you had to do,” Rolf commented. “Here is your box, no instructions, nothing! You were given four hours to prepare a dinner. The winning criteria - use all the ingredients.” Rolf relished the challenge. Many chefs work overseas for the experience and the adventure, and Rolf was one of them. He worked in several establishments in Europe in 1982. Returning to Australia, he accepted catering opportunities at both the St Kilda and Hawthorn Football Clubs, and later, from 1989 - 1994, Executive Chef at the RACV Country Club, Healesville add to an impressive list of achievements. In 1994, Rolf felt it was time for a change, so with his wife Suzanne, he established his own company, Chefs on the Run. Not many chefs get the opportunity to train for the Culinary Olympics. Rolf trained for these Olympics between 1982 -1984. In that year, he was a team support member. “The world culinary championships in Frankfurt is an experience I will never forget,” Rolf recalled. “The national team set up a restaurant, with a 100 - seat dining room, with four Continued p.7
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