It translates into one of Australia’s finest chefs working with 22 commercial cookery students and 11 events and hospitality students to create a seven-course dinner.

I visited the TAFE kitchen on Tuesday expecting chaos as they cranked out seven courses, baked their own bread and created canapes for 110 diners.

What I was confronted with was a very calm Ben Willis, owner of one of Canberra’s finest restaurants, Aubergine, and an almost equally calm army of focused apprentice chefs going their hardest.

Mr Willis said he was all about creating a positive environment and I’d say he succeeded.

“Our reputation is built in a controlled environment,” he said.

“I created it, I know what I’m doing, where I’m doing it and who is putting everything together.

“Then we come here with some students and we try and test them.

“It’s fun, but it puts you out of your comfort zone,” he said.

TAFE Illawarra Human Services Tourism and Hospitality head teacher Sarah Phillis said this was a unique experience for students.

“It brings in new ideas and techniques. It brings it all together for them,” she said.

“The event also includes a scholarship for two chefs, a front of house events student and this year we have a wine scholarship,” Ms Phillis said.