Bray chef-in-training serves up success with competition win
DIT student Emily Jane Cunningham from Bray and her fellow student Shorena Khutsianidze from Georgia have won this year's Manor Farm cookery competition.
The duo shared the title after competing against a number of other finalists from the prestigious School of Culinary Arts on Cathal Brugha Street in Dublin on Friday.
Emily Jane cooked a South Indian inspired curry recipe, served as a taco.
The students were given a brief using a whole chicken (small to medium size) and had to come up with recipes using all of the chicken - all of the chicken had to be used and presented. With one hour in total to complete the task, the students had 10 minutes to break down the chicken into all its parts - breast/thighs/drums/wings/ etc - a minimum of 8 pieces and presented to the judges. They then had 45 minutes to cook their meals. A gluten free option was also required.
'Making a decision was very difficult as all of the dishes were of a very high standard. We initially chose Shorena as the winner but Emily Jane's dish was just as mouth watering so she was chosen as our joint winner,' said Vincent Carton of Manor Farm. 'Both put a huge amount of work into creating two very creative and flavoursome dishes. The presentation was also excellent.'
Emily Jane is her in final year of Culinary Arts at DIT. Her recipe was based on a fusion of Indian flavours and a Mexican concept. It is a South Indian inspired curry recipe, served as a taco. The whole chicken was cut for sauté and the meat was chopped into bite size pieces and poached in the curry. The wings and bones were marinated in spiced yoghurt and baked in the oven. A chapati was used as the taco.
All of the finalists attracted high praise from the judges, who included Vincent Carton, Dr Frank Cullen, Head of the DIT School of Culinary Arts, Brendan Nolan and Shay O'Connor of Manor Farm and Matt O'Gorman and Anne-Marie Maguire of Foodservice.
Each dish was judged on the cutting up of the chicken into eight or more pieces and presentation of same, recipe taste and flavour, inventiveness and uniqueness of dish and presentation of the dish.