British Turkey launches top student chef competition
British Turkey launches top student chef competition
British Turkey has launched the 2015 Student Chef Competition to catering colleges for the fifth year running. This year there is a slight twist, all the dishes entered have to fit with the ‘Pirates of the Caribbean’ theme.
The competition invites Level 2 and 3 catering students to develop a starter and main course using British turkey thigh or breast meat that could be served at the annual industry awards banquet held in September 2015 to over 280 guests.
The prize includes £400 of catering vouchers, plus the chance to work at the awards venue preparing the dishes. For the first time this year, British Turkey is also offering the winning college £500 of catering equipment vouchers.
Paul Kelly, Chairman of the British Turkey Federation said: “This is a fantastic opportunity for student chefs to develop a menu that could be served to the industry movers and shakers at the awards dinner in September 2015. Turkey is a versatile protein that can be served all year round and is a fantastic flavour carrier. We are inviting all colleges to enter as long as the dishes fit in with our chosen theme”.
All year 2 and 3 catering students are eligible to enter the competition, but if you would like to book in a 2 hour turkey workshop at your college from October 2014 – February 2015 including a talk from a turkey farmer and cookery demo by a chef, just email jane@fml-pr.co.uk
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- 2014 winner David Pullin from South Staffordshire College.
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- 2014 Main course winner, Jessica Marshall of Hull College.
The 2014 winners worked with the ‘Arabian Nights’ theme and included David Pullin from South Staffordshire College who devised ‘Oasis of the Middle East,’ which included a Turkey Bonbon, Yellow Split Pea Hummus, Shredded Turkey Wing in Moroccan Style Chutney, Saffron Couscous, Arabic Flatbread Shard and a Mint Yogurt dip. The Main course winner was Jessica Marshall of Hull College with her ‘Golden saffron potato surprise with a blanket of rice topped with fried spinach and spiced turkey batons coated in pomegranate reduction with ground pistachios encased, surrounded by a crab apple and blackberry jam sauce, scattered with poached rose water rhubarb’. Both students will spend 2 days at The Savoy in September 2014 preparing the dishes for guests at the awards.
