Young Chefs from South Eastern Regional College (SERC) have reached the semi-final of the Country Range Student Chef Challenge 2017 competition after their paper based-entry wowed the judges.
Team members David Magee, Andrew Bradford and Michael Carlisle from Downpatrick, are currently preparing for the high profile live-cook off event which takes place on 10 February at Glasgow City College. SERC are the only college from Northern Ireland to compete at the prestigious event.
The teams were selected as they got the highest marks based on the paper judging done by Craft Guild of Chefs back in December. The student’s received a special mention from the judges as one of the strongest entries.
The Student Chef Team Challenge is a leading culinary competition and is open to teams of full-time hospitality or catering college students. The challenge provides an opportunity for student chefs to showcase their culinary skills.
Under the watchful eye of the judge’s, students will be judged on their unique interpretation of the ‘Healthy Gourmet Fine Dining’ theme and the taste, presentation, teamwork, seasoning, culinary skills, working methods and the overall balance of the menu. The students will be working in teams to prepare, cook and present a three-course, three-cover menu within a 90-minute period.
SERC Head of School for Business, Hospitality and Tourism James Currie said: “This is a fantastic achievement for both mentors and also for the students involved. Congratulations on reaching the semi-final and good luck in the competition.”
Team mentor Michael Gillies, said: “The team have been preparing and training for this high profile event for a number of months, perfecting their dish which will be presented for tasting by a judging panel.”
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 us on Facebook, search: South Eastern Regional College.