The final of the Apprentice Chef Programme will take place next week on Thursday 11th of May, students from secondary schools across Munster will get stirring to complete the final service in the 2016/2017. Sponsored by Flogas Ireland and Failte Ireland, the programme is currently in its fifth year.
The competition began in October 2016 and over 500 students have enjoyed a series of demonstrations and workshops as part of the programme. Apprentice Chef programme aims to promote the importance of healthy eating to enhance physical and mental wellbeing, encourage young people to consider a culinary career to help combat the current chef crisis in Ireland and contribute to the development of self confidence and self esteem.
The young finalists will be asked to present restaurant standard dishes, which will range from “green tea smoked chicken with cauliflower rice, apple & fennel slaw” to “pistachio, courgette and lemon cake” to a panel of judges. The students have been mentored by Mark Doe, co-founder of the Apprentice Chef Programme and Louise Brosnan, who recently completed a stage in Belfast with Danni Barry, Ireland’s only female Michelin Star chef. They were also supported by nutritional therapist, Susie Cox.
Co-founder Mark Doe said, “Since we started the Apprentice Chef in 2012, 2,000 secondary school students have attended workshops and cookery demonstrations. In our initial year we had a modest cohort of students from Kerry and Limerick. In year 2 students from Co Cork participated and for the first time this year, we were delighted to collaborate with Waterford IT and students from Tipperary, Wexford and Waterford have joined the programme. We are continuously impressed by the standard of dishes produced and this inspires us to build on the programme’s success and we will continue in our efforts to take it to national level. We are indebted to our sponsors, Flogas Ireland and Failte Ireland, for their support to date and we look forward to future collaboration.”
All finalists receive a specially commissioned Ambri chopping board, a Just Cooking cookbook and their Apprentice Chef monogrammed chef uniform. The Supreme Apprentice Chef will also receive a set of professional knives, €1000 equipment for their school, a year’s subscription to Easyfood Magazine and a styling session at Easyfood Magazine HQ this summer. In addition, the specially commissioned perpetual trophy will be presented to the Supreme Apprentice Chef.