Culinary award for Shaun
Ireland's largest Hospitality and Culinary event, the Catex Exhibition, recently took place in Dublin.
The Hotel Culinary Arts and Tourism Department were there in strength, taking part in the Chef Ireland Competitions which are organised by the panel of chefs of Ireland and endorsed by the World Association of Chef Societies.
The Catex Exhibition provides an opportunity for Ireland's most talented student chefs and hospitality students from colleges all across the country to go head-to-head in tightly fought contests across a broad variety of competitions. Catex remains the biggest competition of it's kind in Ireland.
IT Tralee had a team of three students competing across three categories. These students are currently studying on year two of the Higher Certificate in Culinary Arts at the Institute
Shaun O'Connor from Chapeltown,Valentia Island, was awarded a silver medal in the Silver Hill Duck competition and a certificate of merit in the Irish Pork Competition.In the Irish Fish Competition, sponsored by BIM, Nita Comerford Moul from Dingle also got a silver medal and James O'Sullivan from Castleisland was awarded a bronze medal.
Shaun's Silver Medal for Duck Dish consisted of seared silver duck breast, braised fennel, fig confit, wild mushroom purée and herb polenta with a madeira jus.
His Certificate of Merit for Pork Dish consisted of herb crusted rack of suckling pig, fondant potato, braised turnips, cider prunes, buttered baby carrots and broccoli, red onion purée,char- grilled leek and salted crackling with a cider reduction.
Well done to Shaun and fellow winners. All good wishes for the future are extended to them in their chosen careers.