An all girl team from Bread & Honey Catering has taken out the Philadelphia Restaurant Challenge at the 2007 Sydney Culinary Challenge.

Twelve teams, which included entrants from the Defence Force (Navy), winners of the 2006 Melbourne Culinary Challenge Team from Western Australia and a team from South Korea, competed for the prestigious title and a five figure prize pool.

During the Philadelphia Restaurant Challenge, competitors were required to complete a two course menu, entrée and main meal, for 30 covers for a la carte service, all within a strict 2 and a half hour time frame!

Competitors were judged by a panel of experienced judges from the World Associations of Chefs Societies (WACS) and the Australian Culinary Federation (ACF), on key categories throughout the preparation and service including, cleanliness, professional preparation, taste & presentation.

Each menu was required to contain a minimum quantity of Philadelphia incorporated in the meal. This gave competitors the opportunity to showcase their innovation and talent in creating a menu highlighting the versatility of Philadelphia*.

The winning team - Deborah Whitebread, Karen Doyle, who are also commercial cookery teachers at the Northern Sydney Institute campus' of Ryde and Crow's Nest, and Emma Aboud - took out the $10,000 first prize with an entrée of Trilogy of Philadelphia Salmon and a main course of Cream Cheese and Brioche Crusted Rabbit.

"Our menu highlighted the versatility of Philadelphia and the way it enhances many different flavour combinations. We are thrilled that our passion for food has been recognised by this award," said Deborah Whitebread.

Congratulations to everyone who participated and set such a high standard.sfdgsdfgd