Two Catering students from UWL College, London and Boston College, Lincolnshire showcased their skills and wowed the judges to take first prize at the 2015 British Turkey Awards Student Chef of the Year Cook-off.
The winners will both go on to cook their winning dish to approximately 280 guests at the British Turkey Awards held at The Dorchester in September.
Bev Satirapraparkul, 19, of University of West London picked up first prize for her starter – ‘Ching Shih’ – a Thai salad of braised turkey cooked in coconut.
The winner of the main course was Kirsty Fonseca, 18, of Boston College, Lincolnshire for her delicious ‘Turkey Wellington with sweet patatas bravas and pineapple jus’.
The judging panel for the cook off included Paul Kelly, chair of the British Turkey Federation; Clay Burrows from Aviagen, sponsors of the industry award, David Nielsen from Faccenda, Henry Brosi, executive chef at The Dorchester; Sheila Eggleston, catering journalist and Tony Robertson, consultant chef.
[gallery type="slideshow" ids="https://d34wkqkcvmkqx1.cloudfront.net/CMS/s3/ymg-library/web/images/2015/06/Kirsty-Fonseca-Turkey-Wellington.jpg|Kirsty with her winning Turkey Wellington.,https://d34wkqkcvmkqx1.cloudfront.net/CMS/s3/ymg-library/web/images/2015/06/Bev-and-Thai-Salad.jpg|Bev and her Thai Turkey Salad."]
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
