Students were tasked with making a risotto dish of their choosing within a time limit. Students were marked on their hygiene and food safety while preparing their dishes, as well as the taste, texture, balance of flavour, temperature, and presentation of the dishes themselves. The students were judged by SERC Hospitality and Catering Lecturers Tom McCluney and Brian Magill, with the head judge being SERC Higher Level Apprenticeship in Culinary Arts student, and Junior Sous Chef at the Culloden Hotel, Grace Dugan (21, Belfast).
In the Level 3 Professional Chef category, first place went to Lisburn student Brody Fyffe McFadden (20, Lisburn), for his chorizo, pea and parmesan risotto, with Bangor student Rhiann Robinson (18, Bangor) coming second for her spiced chicken and tomato risotto. In the Level 2 Professional Chef category, Bangor trainee Chris Rea (16, Newtownards) achieved first place for his king prawn and bacon with mixed peppers risotto, Lisburn trainee Jack Carroll (18, Lisburn) came in second for his spinach and asparagus risotto with chilli and lime cured scallops, and Newtownards trainee Kiana McGimpsey (17, Newtownards) came third for her wild mushroom pancetta and parmesan risotto.
Students who achieved first place were awarded £50 Amazon vouchers, while second place were awarded £20 Amazon vouchers and third place £10 Amazon vouchers.
