Tuesday 14 June 2011
Meagan Nets Place in Seafood Chef Final
Student chef Meagan Toye has stormed into the Final of the Young Scottish Seafood Chef of the Year with a mouth watering menu.
Meagan (18) from Shieldhill, Falkirk – who is studying for an SVQ Level 2 Modern Apprenticeship in Professional Cookery at the Raploch Community Campus (Bistro@thecampus) – landed one of the six final spots at the Edinburgh School of Food and Wine on June 27th after wowing the judges.
Her two dishes consisted of a starter of West coast seafood broth with summer greens and crispy seaweed breadstick and main course of braised hake fillet with salt and pepper squid accompanied by Scottish kale crushed potatoes, fennel and sauce vièrge.
Two fellow Bistro@thecampus apprentices, Rebecca Fulton and Jennifer Murray, entered the competition, but on this occasion did not make the final six.
Meagan now finds herself up against young chefs from some of Scotland’s finest Michelin star restaurants including the Balmoral Hotel, the Peat Inn in Fife and Byzantium in Dundee.
Meagan, said: “I am excited, but kind of nervous and at the same time looking forward to the final. I am proud of myself to get to this stage, regardless of what the outcome might be.
“I had hoped to become a computer studies teacher when I left school, but I am glad I now chose to become a chef and study here at the Raploch Community Campus. All those who won through to the final were taken up to Aberdeen fish market and that was a great day out.
“All I can do now is the best I can. I have practised my dishes a couple of times and will continue this procedure before the final. I will give it my best shot.”
In the final Meagan has 90 minutes to re-create two portions of each dish.
FVC Lecturer and Head Chef Shaune Hall, who teaches Meagan, said: “I was very emotional when receiving the news that Meagan made it to the final. It is mission accomplished having one of my students achieve a position in the finals of a competition. I am really proud of her and she deserves her place.
“Meagan had to do research on the ingredients herself and establish suitable combinations. My contributions were that of guidance and support. Meagan’s dishes are testimony of her commitment and dedication to her course. These may well feature as Bistro’s signature dishes in the weeks to come.”
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