Food and Bev Live 2020 took place in Dublin last week it is one of Ireland`s Largest Hospitality and Culinary Event. The Hotel, Culinary Arts and Tourism Department were represented in the Chef Ireland competitions, which are organised by the Panel of Chefs of Ireland and endorsed by the World Association of Chefs Societies. The Food and Bev Live exhibition provides an opportunity for Ireland’s most talented student chefs and hospitality students from colleges all across the country to go head-to-head in tightly fought contest across a broad variety of competitions.  Food and Bev Live is an excellent opportunity for chefs and Hospitality students of the future to showcase their talent in front of some of Ireland’s leading food and hospitality professionals. 

ITT had a team of two students competing in the Mystery Basket Competition, Senior Class which is open to both college students and industry chefs and they were not left lacking when the prizes were being presented they received gold medals and Best in Class. Craig Lynch (Ballygarry House Hotel) and Karl Noctor (The Rose Hotel) are final year students on the BA Level 7 National Culinary Apprenticeship Programme. The college mentor for this competition was Chef Lecturer Dan Browne (Listowel).

As part of the Mystery Basket Competition, Craig and Karl had to plan, prepare, cook and serve a 3-course meal for 2 x persons from a mystery basket of ingredients within 90 minutes. The list of ingredients was only given to them 30 minutes before the competition started and they had to complete a menu, which was submitted to the judges at the competition start time. This is creativity and skill at its best under tight time pressure.

These chefs are to be commended for their achievements and the entire Hotel, Culinary Arts and Tourism Department “Would like to congratulate and acknowledge how proud they are of the Craig and Karl and their great achievement at the national competitions such achievements will greatly enhance their future career prospects. Special mention to 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. It is indeed a great achievement on the National stage”.

Dish outlined:

Starter

Duo of Quail – Pan Roasted Smoked Quail Breast on wilted Spinach and a Confit Quail Leg with a Carrot and Cardamom Puree

Main Course

Pan-fried Brill and Hake on a Yellow Lentil Dahl with a Mandarin and Lemon Salsa

Dessert

Dark Chocolate Mousse with Caramelised Bananas and a Vanilla Tuille