Medals for student chefs at skills event

Four student chefs put their talents to the test recently at the annual Scottish Chefs Skills Challenge held at the SEC in Glasgow recently.

Euan Mcilwraith (21) from Polmont, Tyler Sarwar (16) from Alloa, Owen Berry (16) from Falkirk and Alastair McKenna (20) from Stirling – all City and Guilds Level 2 Professional Cookery students – took part in various Individual Skills Showcase categories at The Federation of Chefs Scotland event on Wednesday 25 March.

Chef Lecturer Ruari Chatburn, said: “These competitions are a great experience for the students to see and network with other young chefs that are heading into the hospitality industry. All of them have put hours of practice in and it has paid off, it has been a real confidence booster for them and the department are proud of them.”

Students had to take part in a set of skills challenges designed to help support the needs of industry to develop technical and professional skills for the requirements of today’s workplace.

Owen, Tyler and Alastair entered the SC1 Chicken for Sauté category, with Owen winning Silver and Tyler and Alastair winning bronze medals.

They were allowed 30 minutes to prepare one whole chicken suitable for a sauté dish e.g. Poulet Sauté Marengo. The prepared chicken had to be displayed on a tray complete with any trimmings to be used for stock. The judges were also looking for both chicken legs deboned and for clean bones, a clean and tidy workstation, methodical working practices and professional knife skills.

Owen, said: “I enjoyed the competition, even though it was intimidating with the amount of people there. I think it has made me a bit more confident and I hope to do it again next year. I would recommend it.”

Alastair, said: “It was good to network at this annual industry event and see other skills categories live in competition and how they do things. I never thought I would be a competition type chef, but this was a big eye opener for me and something I would do again. I would recommend other students get involved too.”

Tyler, said: “I very much enjoyed taking part. It was good to be there to support my classmates as they competed and I would recommend it even though it was intimidating. However, if I did it again it would be less stressful as I now have the experience of competition.”

Euan took part in the SC3 Vegetable and Fruit Preparation category, claiming a bronze medal.

The challenge took 45 minutes and all vegetables and fruit had to be prepared using the correct knives, with judges wanting to see all the trimmings presented separately and the fruit displayed for a fresh fruit platter.

He was tasked with preparing and presenting the following cuts of vegetables and fruit:

• 60g julienne of carrot
• 60g brunoise of swede
• 60g paysanne of carrot, swede and leek
• 25g finely chopped chives
• 60g jardinière of swede
• 2 oranges peeled and segmented
• 2 kiwi fruit peeled and sliced
• 1 banana peeled and sliced
• 1 apple peeled, cored and quartered

Euan, said: “I really liked attending the event and taking part, though it was intimidating have the judges watching you. It was good to spend time with my classmates at the competition and I have benefitted 100%. I am looking forward to doing it again next year and might put myself forward for something different.”

For more information on Hospitality and Cookery courses at the College visit: https://www.forthvalley.ac.uk/courses/hospitality-and-cookery