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Students from the Institute of Technology Tralee who won medals at the Chef Ireland Competition, from left; James O Sullivan Duck Dish – Bronze Medal winner , Dingle lady Nita Comerford Moul – Duck Dish – Bronze Medal winner and Tralee lady Victoria Rinsma – Beef Fillet Dish – Bronze Medal winner . Also in picture is student memtor Dan Browne of the IT Tralee . Photo By : Domnick Walsh © Eye Focus
STUDENTS from the Institute of Technology Tralee travelled to Dublin to represent the Institute’s Hotel, Culinary Arts and Tourism Department at the Chef Ireland Culinary Competitions and brought home four bronze medals.
The national competition, organised by the Panel of Chefs of Ireland and endorsed by the World Association of Chefs Societies, is held as part of one of Ireland`s largest hospitality and culinary events, Food and Bev Live 2018.
The team of four students from the IT Tralee, who are currently studying a 3-year BA in Culinary Arts, competed across three categories and they were not left lacking when it came to prizes.
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Shaun O’Connor from Valentia Island achieved a bronze medal in the Irish Lamb competition where he showcased the very best of Kerry produce in using a lamb rump from Ring of Kerry Lamb.
In the Silver Hill Duck senior competition, Nita Comerford Moul from Dingle and James O Sullivan from Castleisland were both awarded a bronze medal.
Victoria Rinsma from Canada, who joined the programme at IT Tralee this year, took part in the Irish Beef Fillet competition open class and was awarded a bronze medal.
The college mentor for all competitors was Chef Lecturer Dan Browne (Listowel). With the exception of the Lamb competition the students were competing in Open and Senior Class competitions against all levels of qualified chefs.
Commending the students on their achievements, Head of Departments of Business & Hotel, Culinary Arts and Tourism Ray O’Connor-Desmond said: “We would like to congratulate and acknowledge how proud we are of our students and their great achievement on a national stage. There is no doubt that such achievements will greatly enhance their future career prospects. We would also like to make special mention of Chef Dan Browne, for his dedication and commitment in preparing the students for the competition and all those who helped make this a reality for the students.”
