GMIT graduate wins Euro-toques Young Chef of the Year
Author: Press Office
Date Article Written Friday 16 December 2011
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Originally from Poland, Kamil completed an Advanced Certificate in Professional Cookery in GMIT this year (June) while also working in Knockranny House Hotel in Co. Mayo, where he started out as a kitchen porter, working his way up to his current position of Demi-Chef de Partie.
Kamil competed against five other finalists, one of whom, Aisling Gallagher from Ballynahinch Castle, Galway, is also a GMIT graduate.
The six finalists showcased their culinary expertise by each cooking a course for the presentation lunch in The Merrion Hotel. The ultimate challenge in the Euro-toques Young Chef competition was the culinary skills test which took place in Chapter One Dublin on Sunday 27 November. Kami's recipe for the culinary skills test was Roast Troncon of Achill Island Turbot, Dublin Bay Prawn Tortellini, Jerusalem Artichoke.
Kamil won an all-expenses paid stage at The Ivy, London's favourite restaurant, under Executive Chef Gary Lee, and a one-week stage at the award-winning Michelin star Chapter One restaurant in Dublin under the tutelage of Euro-toques head chef Ross Lewis. Each of the finalists also won a unique food experience with BIM and Failte Ireland.
Speaking on behalf of the judging panel, Neil McFadden, Chair of the Young Chef Culinary Skills Test judging panel, said:"Kamil is a hungry and eager chef. He worked well and showed intelligence and excellent knowledge. The progress he has made in a mere three years in the kitchen displays great talent and potential. He is a deserved winner".
Head of the GMIT Hotel School, Cait Noone, attended the final in Dublin and was very impressed with the overall talent and expertise demonstrated on the day. "The Hotel School sends their congratulations to both Kamil and Aisling for their outstanding performances in this national event. Both produced dishes to a very high standard and commentary from guests on the day included 'the best meal I have ever had', high praise indeed considering many of the guests were highly acclaimed Irish chefs and food critics."
"The work that takes places in the culinary arts programmes in the Hotel School is of an international standard and all credit goes to the Culinary Arts team in the school and the students for their ongoing pursuit of gastronomic excellence in the culinary arts field", adds Ms Noone.
The Euro-toques Young Chef competition emphasises training and development, with the role of the mentor being central to the process. This years sponsors are BIM and Failte Ireland and their involvement reflects their recognition of the importance of chefs in building Ireland's national and international food reputation, the pivotal role that local food plays in this and, above all, their commitment to education and development in this sector. This year's competition is also supported suppliers La Rousse Foods, Findlater Wine & Spirit Group and Bragard, and Industry partners The Merrion Hotel Dublin, The Ivy London and Chapter One Restaurant.
About Euro-toques:
Euro-toques, The European Community of Cooks, was established in 1986 in Brussels as a guardian of European culinary heritage, as a lobby group addressing the concerns of Europe's top chefs and cooks about food quality and the future of food, and as a network of like-minded chefs. Euro-toques Ireland was founded by Myrtle Allen of Ballymaloe House the same year and now has almost 200 member cooks/chefs including Derry Clarke of L'Ecrivain, Ross Lewis of Chapter One, Guillaume Le Brun of Restaurant Patrick Guilbaud, Kevin Dundon of Dunbrody House, Paul Flynn of the Tannery and Neven Maguire of MacNean House. More at www.euro-toques.ie The Euro-toques Young Chef of the Year has been running since 1990 and is judged by some of Ireland's top industry chefs, as well as a guest chef from overseas.