The Apprentice Chef Programme.
WHAT YOU NEED: A love of food and a passion for good health and cooking. On the day of the cook-offs you will be required to bring all your food for cooking and most of your utensils. You will be working in a professional test kitchen, and given all the pots and pans you require.
There will be fridges and all accessories you might need. You will be confirming with your mentor if you require something specific.
WHAT YOU WILL RECEIVE: Once you have been chosen by your teachers, you will be assigned by a mentor associated with the Apprentice Chef and you will begin cooking and learning new cooking skills bringing along your chosen dish to an award winning standard.
On the day of the cook-offs, you will receive a professional chefs, jacket, chefs hat and apron for you to keep.
2017/2018 - Natalia Leane
School: Killarney Community College
Dish: Breast of Skeghanore duck, Butternut ravioli, sauteed spinach & clementine's.
2016/2017 -Padraig Randles
School: Pobalscoil Inbhear Sceine in Kenmare
Dish: Skeaghanore duck fillet, potato rosti, spring roll with celeriac and cabbage, carrot puree & toasted hazelnuts.
2015/2016 - George Hennesy
School: Midleton College, Midleton, Cork
Dish: Loin of lamb, with a pine nut & thyme crust, red currant jus, fondant potato, vine roasted tomatoes, beet & baby carrot.
2014/2015 - Stephanie Kearney
School: Colaiste Mhuire, Buttevant, Cork.
Dish: Pan fried sea bass with gnocchi, asparagus, shell fish bisque & crab spring rolls.
2013/2014 - Aoife Walsh
School: St Marys, Mallow, Cork.
Dish: Pine Nut & Herb Crusted Fillet of Hake, Potato au Gratin, Prawn Veloute, Beetroot Puree, Babyleaf Salad, Beetroot Crisps & Prawns.
2012/2013 - Julia O Doherty
School: Hazlewood College, Limerick.
Dish: Sole Roulade stuffed with a Prawn Mousseline on a bed of Stir-fried Vegetables served with a Potato Gratin & a Prawn Bisque.