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Stir it up magazine May 2017

“The Country Range Student Chef Challenge is an opportunity to showcase what you can do. It differs from other competitions in that it’s kitchen-led whereas a lot of competitions are ‘cook and serve’ with a front of house element. The key to success is reading the schedule and understanding the brief, and coming up with a menu that matches the brief and suits the students’ capabilities.” - Ian Jaundoo, executive chef, City of Liverpool College The challenge is over, judging begins! The top three teams were all awarded gold medals from ScotHot in addition to their Student Chef Challenge awards – and the remaining five finalists won silver awards, which is testament to the high level of skill on show. Th e St a n d ard Emma Holden, Country Range Student Chef Challenge manager, said: “It’s been an incredible challenge with the bar being raised higher and higher each year. From today’s evidence the UK’s professional kitchens are in safe hands as the skills, flavours, combinations and creativity displayed were amazing. All the teams who competed received Gold or Silver Awards from ScotHot too which just shows the high standard on show by the student chefs. We thank all the teams who took part in this year’s challenge but a huge congratulations goes to the all-female team of Iona, Agnieska and Katarazyna who thoroughly deserve to be named winners of this year’s Country Range Student Chef Challenge.” • • “The competition just offers you the push so that you can test yourself a bit and see where your limits are. I really enjoy being under pressure I guess!” - Stacey Jolly, City College Norwich HENLEY COLLEGE, COVENTRY CITY COLLEGE NORWICH 1st runner up menu 2nd runner up menu Team: Toby Sheffield, Kallum Hart and Hollie Tipper Chef lecturer: James Brooke • Black quinoa, confit egg yolk, pickled golden beetroot, wild mushrooms, chia seed cracker, apple, beetroot caviar and a beetroot sorbet • Pan-fried seabass, chargrilled asparagus, sweet potato kofta, turned heirloom carrots, pea and watercress puree and a white wine reduction sauce • Mango delice, poppy and sesame seed snap, raspberry coulis, mango, passionfruit jelly, pistachios and a raspberry gel • Freekeh, quinoa and yeasted cauliflower, raisons, capers and mint (A Moroccan scented salad with yeasted cauliflower finished with mint-infused oil) • Bison and Norwegian Skrei (Braised bison cheek with glazed loin of Skrei, glazed baby Heritage carrot, sweet potato, scente peas French style, shallot puree) • Chocolate Fondant (Chocolate, coconut and raspberry fondant with fruit granola and a coconut sorbet) Team: Meg Greenacre, Stacey Jolly and Chloe Saterlay Chef lecturer: Robert Oberhoffer SPECIAL FEATURE MAY 2017 25


Stir it up magazine May 2017
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