Southern Regional College student makes National Student Chef Final

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Thursday, February 14th, 2019
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Kieran Cleverley, representing Southern Regional College, competed in the final of this year’s KNORR Student Chef of the Year 2019, at Waterford Institute of Technology.

‘Street on a Plate: a street food feast inspired by the food trucks, street stalls and farmers markets of Ireland,’ celebrates the evolving palette of the Irish population and its influence on the Irish food market.

 

 

Students are marked for their creativity and interpretation of the theme as well as the presentation of each dish, food waste management and allergen awareness.

Kieran created two dishes, the first being a plate of ‘Seaweed Spiced Monkfish – Cumin lentils, roast pak-choi, spiced candied aubergine ketchup, Sesame powder & charred lime.’

His second dish comprised ‘Char-Sui Pork – Thai barbecue pork & fermented blueberry, Bao bun, Kim-chi, tamarind ketchup, pickled cucumber, Fermented mango & chilli, crisp pork skin.’

 

 

Kieran created the menu with the intention of maximising flavour with a twist on presentation through using traditional street food style alongside a contemporary restaurant style to illustrate how the humble dish can be elevated.

Speaking about the competition Kieran says, “Today has been a long but rewarding day. I’ve learned a lot and the feedback from the judges has been great. I’ll definitely be able to apply what I’ve learned going forward with my career.”

Speaking about the competition, Audrey Crone, Executive Chef Ireland at Unilever Food Solutions said, “This year marks my first KNORR Student Chef of the Year competition.

 

 

“The talent demonstrated by each student chef is a real testament to the training centres and institutes of Ireland and made quite an impression on the judging panel. Each competitor displayed great chefmanship and creativity in the preparation and cooking of each of their plates.

“The hospitality and food industry in Ireland is undergoing a time of upheaval with chef shortages. Today’s competition assured me that with the forthcoming training chefs, the industry is in good hands. It’s also an exciting time for graduating chefs to forage their professional careers,” she added.

 

 

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