TOOWOOMBA chef Rheanna Klaassen is sharpening her knives ahead of the weekend's MasterChef-style competition in Brisbane.

She will join fellow chef Katie Phillips in a race against the clock to create two dishes for the judges.

Ms Klaassen said the Nestle Golden Chef's Hat Award was a chance to challenge her culinary skills at a competition standard.

"I've worked in some busy kitchens that has adapted me to work under pressure, it's pushed me harder," she said.

The pair worked together at the Olive Branch and each share a love of unique flavours and experimenting.

In the competition they will work with lamb rump and cutlets for the main with ideas still flying around for the dessert.

If the duo impress the judges they go on to the national finals in Melbourne in September where they will cook live in a purpose-built kitchen at the Fine Food Australia event.

She said the Nestle Golden Chef's Hat Award was also an opportunity to see what the other chefs created with the same ingredients.

"There are so many variables and dishes that could come out of it."

The competition is between 18 teams of two.

At just 19 she is already a qualified chef.

"My dad was a chef and I first started working at the racecourse and also Veraison and the Olive Branch," she said.

Currently working in the kitchen at The Office, she said her favourite food to work with was game meats.

Ms Klaassen's dream for the future was to study a diploma of hospitality, gain some business experience and open her own restaurant.

"We're getting a Melbourne culture throughout Toowoomba," she said.

"People are more willing to experiment and try new things," she said.