This testimonial was sent to us from Breanne Barrett one of the students who took part in this years apprentice chef project. It really does sum up what the project is all about and what the students learn on their journey. Thank you so much Breanne for taking the time to write the testimonial and we are delighted that the project meant so much to you. the apprentice chef team. Having been invited to attend the ‘Apprentice Chef 2014’ workshop Louise Casey and I were chosen to represent our Transition Year Class in the competition. The objective of The Apprentice Chef is to steer students towards eating a healthier and more balanced diet that will improve their mental and physical health, it’s an opportunity to educate teenagers on the importance of healthy eating, while also providing essential healthy lifestyle skills. The Apprentice Chef promoted the advantages of using locally sourced food and the benefits received not only from a health perspective but also economic. The project highlighted how locally sourced produce can benefit the local economy and therefore keep jobs in Kerry, it also promoted the catering industry as a career choice. The challenge is for students to create a recipe for a main course using only ingredients listed in the ‘Good Mood Food List’. The initial screening was made on written design briefs and the two mentor chefs Mark Doe of Just Cooking Cookery School and Simon Regan Head Chef of Hotel Europe Killarney selected 32 qualifiers within the Munster Region out of 550 entrants. Both Louise and I were selected. The 32 qualifiers were then required to prepare, cook and serve the recipe they had entered in their design brief for the mentor chefs. I chose the dish Gratin of Salmon, Prawns & Basil on a bed of spinach with duchesse potatoes and Louise chose the dish Smoked Salmon Tartlets served with a mixed leafed salad with sesame seeds and a raspberry dressing. We chose these dishes as we felt that we had the skills to prepare, cook and serve them. These dishes also contained many essential nutrients for example omega 3 and Iron. These dishes had locally sourced ingredients to support local food producers and finally these dishes are very balanced dishes, as they contain four out of four groups from the food pyramid. The chef that mentored both Louise and I was Simon Regan. He offered mentoring, advice and encouragement before the Cook-Off through email. He was extremely helpful and he helped us prepare properly for the cook-off which took place on the 26th February in the Institute of Technology Tralee. On the day of the cook-offs we were very nervous as we had never took part in anything like this before. There were three chefs in the kitchen with us on the day of the cook-offs, the two mentor chefs Simon Regan and Mark Doe and also a retired chef John Murry. They were there to help and support us but also judge our cooking and hygiene and serving skills throughout the cook-off. When we were finished we served up our dishes to the chefs who tasted them and then gave a talk to us about how we did during the cook-off. Louise and I both qualified to the top 15 and went through to the Finale which was held on the 28th March 2014 in The Institute of Technology Tralee. I am very grateful to have been given the opportunity to work with Simon Regan such a renowned chef with vast knowledge in the culinary industry. The enthusiasm shown by all chefs present on the day of the cook off and finale Simon Regan, Mark Doe and John Murray was very evident to all of us students present as they demonstrated to us the skills they had learned throughout their career. They were willing to support and help us in any way they could which instilled confidence in our chosen dish. With their combined years of experience are still as passionate about food today as they were, when they were students like us starting off in their careers. This clearly identified to me your chosen career is of utmost importance. I really enjoyed the opportunity of taking part in the Apprentice Chef. I was delighted to be chosen to go through to the finale of such a worthwhile competition as because of this competition I have gained many new skills which I have learnt from the Chefs. Unfortunately we weren’t successful in the competition, but it was the taking part that counted! The overall winner was Aoife Walsh from St. Marys Secondary School in Mallow. She served a dish of pine nut crusted hake, with potato gratin, beetroot and prawn velouté. All finalists were presented on the day with an engraved Ambri Chopping board and a framed certificate. I am really glad I got the opportunity to take part in such a worthwhile competition. It was a great experience. By Breanne Barrett
Posted on: Thu, 22 May 2014 14:37:31 +0000
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