Five Medals For UCOL Cookery Students

Five Medals For UCOL Cookery Students

Five of the eight Cookery students representing Palmerston North UCOL won medals at Wellington’s Culinary Fare over the weekend.

The students were competing as individuals in the high pressure, live cookery events that are held annually in conjunction with the Wellington Food Show.

Emma-Kate Davies won the New Zealand King Salmon Main Course class with her Seared Regal King Salmon with an Urenika & kumara galette, braised leeks, carrots & smoked salmon foam. She gained a silver medal with her entry which was enough to take the title.

Jodi Gatchell’s Trio of Seafood: sautéed scallops with tomato and chilli tagliatelle, truffle & lime crab dumplings, grilled sardine with mint and caper spatzle scored her a silver medal in the Whitireia Community Polytechnic Pasta Main Course category.

Bridgette Fraser won a silver medal in the Dilmah Beef Main Course with her seared eye fillet with a mushroom gratin, potato and kikorangi bake, Dilmah Lemon braised carrots, green beans and a merlot jus.
Emma-Kate, Jodi and Bridgette were competing in Open Class competitions.

Jeremy Magill gained 3rd place and a bronze medal in the Bidvest Superb Soup with his Cauliflower and Smoked Salmon Soup with Proscuitto, truffle oil & cheese straw.

Daniel Gerrand’s grilled chicken breast with Quinoa, tomato, cucumber & avocado salsa won a bronze medal in the Coq Au Vin Hot Chicken Brunch.

Head of UCOL’s School of Tourism, Hospitality and Continuing Education Julie Poole, says all the students performed well in the heat of competition. “Students that enjoy the intense atmosphere of live cooking competitions, tend to do very well in the industry.”

ENDS

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