The Federation University commercial cookery graduate will rise to another challenge in her career next Saturday. 

Ms Walker will help prepare meals for the Taste of Ballarat degustation dinner, as part of The Courier’s Good Food Ballarat month, on November 29. 

She will join nine other second and third-year apprentice chefs in preparing the feast.

Celebrity chef Stefano de Pieri and a collection of Ballarat food providers will prepare the six-course meal. 

TV personality and co-founder of Fu Man Lou, Gorgi Coghlan, will be master of ceremonies.

Federation University cookery teacher Ryan Pearce said the opportunity was invaluable for the new chefs. 

Ms Walker said she began asking Mr Pearce about the opportunity months ago. 

“He asked if anyone was interested and I put my name forward,” she said. “It would be an amazing experience.”

Ms Walker works as a chef at the North Britain Hotel, and has previously worked at Peppers in Hepburn Springs and Craig’s Royal Hotel.

Federation University thanked the apprentice chefs’ employers for allowing them to volunteer at the The Courier’s Good Food Ballarat event on a Saturday night.

A Taste of Ballarat degustation dinner menu

Canapes (Jackson's & Co)

- Mitchell Harris Sabre 2011 or O'Brien Premium Lager

- Sher Wagyu bresaola with beetroot & horseradish mini loaf

- Spring pea & Meredith goat cheese muffin

- Confit duck and soured shallot tart

Entree (Kittelty's)

- Michael Unwin Pinot Gris Umbrella Man 2013 or Red Duck 1851 Golden Ale

- Smoked Tuki trout salad with watercress, lemon mayo & red onion

Entree (Stefano de Pieri)

- Eastern Peake Intrinsic Pinot 2012 or Mildura Stefano's Pilsner

- Mildura lamb with Mildura pickled asparagus

Main (Peter Ford)

- Summerfield Cabernet 2012 or Holgate Roadtrip

- Nelson Springs pork belly, crisp hocks, balsamic caramelised rhubarb, Spring Creek Organics vegetables

Cheese (Campana's Stockade Cellars)

- Dalwhinnie Moonambel Cabernet 2012 or O'Brien Brown Ale

- Cheese plate including a selection of Goldfields Farmhouse cheese

Dessert (Le Peche Gourmand)

- Taltarni Cordon Cut Pinot Gris 2013 or Red Duck Sexy Thing

- Assiette de desserts

- Grounded Pleasures drinking chocolate & Hellbilly coffee

- Bread supplied by Ballarat Specialist School

For the full calendar, click here.