From education to employment

*Good Luck* to talented trio as they prepare for The Country Range Student Chef Challenge semi-finals

The New Year is getting off to a high-profile start for South Eastern Regional College (SERC) Lisburn catering apprentices as they prepare for The Country Range Student Chef Challenge semi-finals taking place at the end of the month.

Celebrating its 25-year anniversary this year, The Country Range Student Chef Challenge is a prestigious culinary competition which has become a firm fixture in the catering industry’s calendar which focuses on the essential core skills and techniques and will test the students’ knowledge of both classical and the more modern cooking methods.

SERC is the only college from Northern Ireland to reach the semi-finals and will face stiff competition from 13 other teams.

SERC will be represented by Level 3 catering apprentices: 19-year-old Adam Jones who is employed at Novellis at City Quays, Belfast, 19-year-old Matthew McGivern who is employed at Square Bistro, Lisburn and 19-year-old Adam Proctor who is employed Brunel’s restaurant, Newcastle.

The team will have 90 minutes to produce a three-course, four-cover meal that they submitted under competition conditions and will compete under the watchful eye of Craft Guild Chairman of judges, Chris Basten.

Adam Jones will prepare the starter dish, an Asian themed dish of a steamed paupiette of Seabass on vegetable noodles and a spiced Asian mussel broth.

Matthew McGivern will prepare the main course dish consisting of a smoked breast of duck, pithivier of leg meat, celeriac puree, baby carrot & leek, fondant potato and a cassis jus.

Finally, Adam Proctor will complete the meal with the dessert course consisting of a chocolate, orange and salted caramel torte, a blood orange curd and popcorn espuma.

Team mentor and SERC Lecturer from the School of Hospitality, Management, Tourism and Languages Ian Thompson said “I am delighted for our young chefs. They have put a great deal of effort into learning and perfecting their culinary skills. The Country Range Student Chef Challenge is a brilliant opportunity for students to put their skills to the test and gain recognition for their hard work and determination in pursuit of excellence which will ultimately benefit them in their future careers.”

SERC provides a wide range of full and part time courses. Visit us at our Full-time Open Day on Wednesday 6 March from 2pm – 8pm at our Bangor, Downpatrick, Lisburn and Newtownards campuses. 

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