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IT Tralee student Paudie Ryan (second left) receives a cert for participating in the KNORR Student Chef of the Year 2016 competition. Photo: Boyd Challenger
A TRALEE student recently took part in the final 16 of KNORR Student Chef of the Year 2016, which was held at Athlone Institute of Technology.
Though he did not emerge victorious, Paudie Ryan of the Institute of Technology, Tralee, gave a good account of himself by displaying his culinary skills with a crab starter ‘A taste from the sea floor’ followed by ‘A walk on the wild side’ for his venison main course.
Paudie Ryan’s venison dish. Photo: Boyd Challenger
KNORR Student Chef of the Year, which is in its 19th year, is the most celebrated student chef competition, and is opened to catering colleges, institutes of technology and training centres across the island of Ireland.
The theme of this year’s competition was ‘The Future of Irish Cuisine’ and focused on celebrating Irish ingredients and cooking methods and students were challenged to create a starter using sustainable Irish seafood and a main course celebrating Irish venison.
Students were also asked to demonstrate an understanding of the challenges of culinary sustainability, food waste management and allergen awareness.
