WITH shows such as MasterChef continuing to achieve huge ratings, the best local foodies in the business are set to share their secret kitchen tips and help audiences master some impressive new recipes.

Held at the Original Eumundi Markets, Market Chef is a series of weekly cooking demonstrations that see esteemed chefs from top Sunshine Coast restaurants share their kitchen magic with high school students on Wednesdays during Term 2.

This year's series started on April 29 with head chef Chris Hagan from The Long Apron in Montville.

The lively cooking demonstrations will continue from 10 am-11am each Wednesday until June 17. Recipes cooked during Market Chef incorporate fresh produce and ingredients from local growers and suppliers available at the Original Eumundi Markets while the chefs mentor students from various local high schools and colleges.

Market manager Daniel West said he was excited by the impressive line-up of restaurants taking part in Market Chef 2015 including Bistro C (Noosa), Via Italia (Mooloolaba), Belmondos Organic Market (Noosaville), The Bohemian Bungalow (Eumundi), Noosa Boathouse (Noosaville), Gaston (Noosa), and Berardo's (Noosa).

"Market Chef is a great value-add for market visitors with a keen interest in cooking and all things fabulously foodie," he said.

"It's also a genuinely unique opportunity for senior students studying hospitality to cook alongside the industry's best.

"What a privilege and what a great way to inspire the students who will become the next generation of chefs and food lovers."

No-one is more aware of this than Thomas Guthrie, from St Andrew's Anglican College, who participated in Market Chef as part of his Year 10 studies last year.

St Andrew's Anglican College food technology and hospitality teacher-in-charge Kate Lewis said what started out as a nice morning with Gaston Noosa owner Pascal Turschwell participating in Market Chef saw Thomas being invited to do work experience at the restaurant.

"Pascal was impressed with Thomas's work and he is now doing an apprenticeship at Gaston Noosa, something that is giving him first-hand experiences that reinforce what I am teaching in the classroom," she said.

Thomas said Market Chef had really been a good opportunity for him to observe the skills of local chefs.

Even at a young age, the quality of Thomas's work has not gone unnoticed with Gaston Noosa executive chef Daniel Penfold saying Thomas had matured a great deal during the apprenticeship.