Three Golds, 4 Silver For UCOL Catering Team

Three Golds, 4 Silver For UCOL Catering Team

UCOL Hospitality and Catering students took three Gold medals and four Silver, at the Central Region Salon Culinaire competition at the weekend.

The competition, run by the Chef Association of New Zealand, was held in Napier on Sunday.

Gold Medal winner Bridgette Fraser was also Class Overall Winner for the Main and Dessert Live section. She cooked: Seared Mingi Valley eye fillet with a mushroom gratin, potato and kikorangi bake, seasonal vegetables & red wine jus followed by Sticky date pudding with a butterscotch caramel sauce, almond wafer with fig and port compote.

Emma-Kate Davies won Silver in the same section with: Roasted Woodburn venison with a Urenika & kumara galette, braised leeks & carrots, venison ragout & garlic foam followed by Rich chocolate fondant, berry coulis, chocolate garnish & cream.

Both Bridgette and Emma-Kate have been selected for the Central Region Team and will compete in the Culinary Fare in Wellington on Saturday 15 May.

Luke Peterson and Jodie Gatchell won Gold in the Static Cheesecake section and Luke was Class Overall Winner. Jeremy Magill took Silver and was Class Overall Winner in the Lamb Main Course section. Gemma Whittaker and Daniel Gerrand took Silver in the Contemporary Beef Main Course Live section: Gemma was also Class Overall Winner.

UCOL’s Head of Tourism, Hospitality and Continuing Education Julie Poole says the result is an excellent one. “It’s the first time our students have competed in this competition and they have excelled themselves. We are proud of them all,” she says.

The award winning students are studying on UCOL’s one year Certificates in Professional Cookery or Baking and Pastry programme.

ENDS

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