Sunderland College catering students pushed their culinary skills creativity to the limit in a cooking competition with a difference.
While studying at home due to lockdown, the trainee chefs were tasked with raiding their cupboards and fridges to produce a starter, main course or dessert of their choice with their dishes then judged by course lecturers.
Points were awarded for combination of flavours and ingredients, creativity, contrast of textures, presentation and description of dishes, which ranged from Bakewell Tarts to Thai red curry and arancini served with arrabiata.
Katie Haustead, Trainer and Assessor (Restaurant Manager) at Sunderland College, said: “We were due to compete in the NECTA regional competition this month but with it being cancelled we decided to host a challenge of our own to engage as many students as possible while considering the lockdown and financial aspects.
“Various factors were considered by the judges including the techniques and methods that have been used, the level of skill, imagination and presentation.
“We encouraged our chefs to be as creative as possible and were impressed by the standard of dishes submitted. There were some very difficult decisions.”
Once completed, each student sent a photo of their dish which was sent to their lecturers alongside a list of ingredients their inspiration.
The winners were named in the following categories:
Skill & Technical Ability:
Authentic & Creative:
Presentation & Effort:
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