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UCOL cooks give silver service

May 16, 2014 • Featured, Food service

Palmerston North UCOL team members celebrate with their medals (from left to right) Ally Behrens Burleigh, Zoe Paris, Amy Robinson, Amy Haarhoff, Amy Bilton and Anne Conlan.

Palmerston North UCOL team members celebrate with their medals (from left to right) Ally Behrens Burleigh, Zoe Paris, Amy Robinson, Amy Haarhoff, Amy Bilton and Anne Conlan.

There was a silver lining for UCOL Cookery and Hospitality students from the Palmerston North and Wairarapa campuses when they competed in the 2014 Wellington Culinary Fare competitions recently.

The eight strong team returned home with eight silver medals and a bronze.

Palmerston North Certificate in Baking and Pastry students Amy Bilton, Anne Conlan, Amy Haarhoff each won a silver medal in the static (or pre-prepared cold) in the Fresh Fruit Flan (Trainee) class. Amy Bilton was named top of the class.

Certificate in Hospitality students Matthew Kearins and Josiah Waldrom competed in the Classic Cocktail competition. They each claimed a silver medal for their Dry Martini, Golden Dream and Harvey Wallbanger entries.

Professional Cookery students Zoe Paris and Ally Behrens Burleigh, and Hospitality student Amy Robinson were awarded bronze in the Teams category.

Wairarapa UCOL Cookery students Nykyta Kuri and Jodi Haustein both claimed silver medals in the Soup (Trainee) class. Jamie Rafferty gained a silver medal in the Chicken Brunch Trainee class. Devon Wilmshurst and Glen Schofer finished just out of the medals.

The competition always comes very early in the year for the cookery and hospitality students. “They have only been in the teaching kitchens and restaurant for three months,” says UCOL Cookery Lecturer and Team Manager Mark Smith.

Next on the culinary competition calendar is August’s National Culinary Fare in Auckland where UCOL will contest the prestigious Nestlé Toque d’Or competition.

“Now the students have had a taste of what is involved in competing at this level, we are expecting great things in Auckland,” says Mark.

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