Young Chefs from the South Eastern Regional College (SERC) were celebrating this week having secured three bronze medals at the Country Range Student Chef Challenge 2016 competition.
Only ten teams in the UK were invited to the final in London which took place on 3 March at ‘Hotelympia’. The teams had to present to a panel of senior judges.
The successful students who represented the Downpatrick campus under the tutelage of mentor Michael Gillies were David Magee from Kilclief Marcin Kryston from Newcastle and Cormac Evans from Ballykinlar who took home three bronze medals.
SERC Head of School for Business, Hospitality and Tourism, James Currie, said: “This is a fantastic achievement for both mentors and also for the six students involved. SERC had two of the UK’s top ten teams in the final and for both take home prizes is excellent. Congratulations must go to both teams.
“It is important that students are given the opportunity to showcase their skills within the industry. The Student Chef competition not only does this but, throughout the course of the competition, provides further support and development of their talent.”
For the challenge competing teams had to go ‘Freestyle’ by presenting a menu that embraces the modern trend for clean, well portioned and precisely executed cooking.
Menus had to be produced using a maximum of £8 worth of ingredients per cover and balanced with the three courses working well together.
The competition, now in its 22nd year, targets teams of three full-time student chefs studying hospitality or catering courses and requires the preparation, cooking and presentation of a three-course, two-cover menu.
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SERC provides a range of full and part-time courses designed to give students ‘the edge’. To find out how SERC can help you ‘get the edge’ call 0345 600 7555, visit: www.serc.ac.uk
or find SERC on Facebook, search: South Eastern Regional College
