The Apprentice Chef TY programme is run by a professional team of chefs and nutritionists.
TY students get to create their own dish, using local ingredients. The challenge is to create a dish using locally sourced ingredients to ensure "Good Mood Food", where each participant is mentored by a chef.
They choose local fresh foods and cook them in professional kitchens (IT Tralee), especially good mood food, that is food that supports good mental health for life.
Grace Hendy & Áine Geoghegan were very successful in the semi-final round in February, as they were selected to progress to the final.
They endured long tiring days in the back of G77 & G78, trying out different cooking methods and combinations of flavours, e.g. cooking Lamb on a bed of hay, celeriac fondant & gin and mint sauce etc.
Last Thursday Áine & Grace participated in the Final, they were fantastic and their dishes were sublime, one judge stated that “their dishes could be served in a 5 Star restaurant!”.
Great credit is due to both Áine & Grace. They should be extremely proud of themselves. Áine came 2nd and Grace 3rd in the competition (from 57 entrants). It is the first time since the competition began, that two students from the same school were worthy prize winners!
They were each presented with a certificate, a hand carved chopping board, a professional set of knives. They will also travel to Dublin and attend a day’s training course on food photography, and have their dishes published in Easy Food magazine.
CONGRATULATIONS & WELL DONE GIRLS, SUPER RESULT!
Áine’s dish comprises of;
· Pan seared Skeaghanore duck breast. Confit of duck leg bon bon with ginger, spring onion, soya sauce and a panko breadcrumb coating. Carrot, spring onion pepper and chinese 5 spice wonton. Celeriac puree. Toasted crushed hazelnuts. Celeriac fondant. Carrot mash. Creamed Spinach. Honey roasted baby carrots. Port sauce. Celeriac crisp topping.
Grace’s dish comprises of;
· *Lamb baked in lavender salt, *Green beans in a mustard shallot and lemon juice sauce, *Green pesto and buffalo ricotta ravioli, *Sweet Potato puree, Beet, Sweet Potato crisps, *Pomegranate Molasses & Gin and Mint sauce.
Congratulations and every success in your future years.
A huge thank you to all the staff in SCS for their support & co-operation.