The 2019 Competition
The theme of the 2019 competition, ‘Street on a Plate: a street food feast inspired by the food trucks, street stalls and farmers markets of Ireland,’ celebrated the evolving palette of the Irish population and its influence on the Irish food market. Students were marked for their creativity and interpretation of the theme as well as presentation of each dish, food waste management and allergen awareness.
The runner ups:
Representing Waterford Institute of Technology, Daniel Hartigan won the silver prize with Bangaly Doumbouya from Limerick Institute of Technology in third place.
Daniel created a dish comprising ‘Jalapeno Poppers, Cashel Blue, Black Pudding, Pineapple Salsa, Pepper Puree’ and a second dish of ‘Pork Carne Asada Taco, Burnt Apple, Red Onion Pickle, Avocado Foam.’
Bangaly prepared two plates. The first dish consisted of ‘Madtarbark with Prawns and Crispy King Prawn Skewers Rice Vinegar Gel/Chilli,’ while the second plate contained ‘Sticky Chicken Thigh with Noodles and Stir-Fried Vegetables.’
Winner of the 2019 Student Chef of the Year Competition, Lee McDonagh
Institute of Technology Tallaght Winner of Knorr® Professional Student Chef of the Year 2019
Lee McDonagh from IT Tallaght was crowned the Knorr® Professional Student Chef of the Year 2019 after a sensational cook off hosted by Waterford Institute of Technology.
Eight student chefs from across the Island of Ireland prepared two dishes in front of an expert judging panel including Unilever Food Solutions’ Executive Chef, Audrey Crone and special guest judge Bobby Kerr, entrepreneur, businessman and broadcaster. Lorain Walsh, Chef Lecturer, Waterford Institute of Technology, also joined the judging panel.
Lee stunned the judges with his Japanese inspired starter of lobster maki, sushi, avocado, yuzu and caviar. Followed by his main course, a contemporary demonstration of the classic fish and chips with a warm tartar emulsion.
Lee has always had a keen interest in Japanese cuisine and learning about different cultures. Partnered with his years of observing his father who is also a professional chef made for a most interesting approach to the theme of ‘street on a plate’.
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The 2020 competition
The theme of this year’s competition is 2020 Vision - the Future of Food
Taking inspiration from global challenges and chefs’ drive for a positive change in maintaining a sustainable future.
This year’s competition will focus on championing Future 50 ingredients. The competitors will have the opportunity to showcase their skills and innovative approach to sustainable sourcing, zero waste and efficient cooking methods.
The students will be required to produce two dishes based on this theme using Knorr® Professional bouillon and two ingredients from the Knorr® Professional Future 50 Foods Report.