The Catex exhibition took place in Dublin this (Last) week it is Ireland`s Largest Hospitality and Culinary Event. The Hotel, Culinary Arts and Tourism Department were there in strength taking part 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 Catex 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.  Now in its 51^st year, Catex remains the biggest competition of its kind in Ireland and 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 three students competing across three categories and they were not left lacking when the prizes were being presented all of the students are currently studying on year 2 of the Higher Certificate in Culinary Arts at the institute.  Shaun O Connor from Valentia Island was awarded a silver medal in the Silver Hill Duck Competition and a Certificate of Merit in the Irish Pork Competition. In the Irish Fish competition sponsored by BIM, Nita Comerford Moul from Dingle also got a Silver medal and James O Sullivan from Castleisland was awarded a Bronze Medal. The college mentors for all these competitions were Chef Lecturer Dan Browne (Listowel) and Chef Lecturer TJ O’Connor (Cahirciveen). The team were very proud to have brought home 2 Silver, 1 Bronze and 1 Certificate of Merit in a National competition, except for the Pork competition the students were competing in Open Class competitions against all levels of qualified chefs.

The students 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 students 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”.

Dishes outlined on below:

Shaun O Connor Duck Dish – Silver Medal

Seared Silverhill Duck breast, Braised fennel, fig confit, wild Mushroom purée & herb polenta with a Madeira jus.

Shaun O Connor Pork Dish – Certificate of Merit

Herb crusted rack of suckling pig, Fondant potato, braised turnips, cider prunes, Buttered baby carrots & broccoli, red onion Purée, char-grilled leek & salted crackling with a cider reduction

Nita Comerford Moul  Fish Dish – Silver Medal

Roast Suprême of Halibut with a Smoked Applewood Crust, Artichoke purée, Leek & mushroom ragú.

James O Sullivan Fish Dish – Bronze Medal

Tea Smoked Trout with Gremolata, Brandon Bay Crab, Red Pepper Puree, Ring of Kerry Apple Gel, Pickled Mooli, Cucumber & Apple