After an intense two-hour cook-off, Eliška Semanová from ATU Galway came third at this year’s Knorr Student Chef of the Year competition. This year ten student chefs from north and south of the country took part in the competition, which was hosted at TUS Athlone.
Eliška and the other student chefs were challenged to prepare a two-course menu comprising main and dessert recipes, inspired by this year’s theme 'Feel Good Food'.
For her main course, Eliška prepared Paupiette of Dover Sole containing a carrot scented fish farce, wrapped in a thin layer of carrot, presented on a bed of kimchi flavoured spinach, with a beurre blanc sauce, accompanied with dillisk pickle and steamed potatoes. For dessert, she prepared Vegan Carrageen soufflé, rhubarb gel, pickled rhubarb, ginger tuile.
This year’s judging panel was made up of award-winning chef, broadcaster, columnist and Executive Chef at the K-Club, Gary O’Hanlon, Executive Director of Culinary and Craft at Aramark Ireland, Derek Reilly and Audrey Crone, Executive Chef Ireland, Unilever Food Solutions.
