Inver College students win TY Young Cook of the Year Competition

The TY Young Cook of the Year Regional Final Competition took place on Wednesday 24th April in Cavan Institute.
Transition Year students from 6 secondary schools across Cavan, Monaghan, Meath and Louth travelled to Cavan to showcase their culinary skills. The aim of this competition is to create an engaging activity that encourages secondary schools to promote local food, aiming to educate and inform future generations about the importance of supporting our local food industry.
The project also encourages young people to explore and potentially enter a career within the hospitality sector currently delivered by CMETB within Cavan Institute. This competition was sponsored by SuperValu Food Academy and Created in Cavan.
Having won their county finals earlier this year, the participating schools were: Inver College, Carrickmacross; Beech Hill College, Monaghan; Loreto College, Cavan; St Aidan’s Comprehensive, Cootehill; Sacred Heart Secondary School, Drogheda; and St Joseph’s Mercy Secondary School, Navan.
On the day of the competition the students had two hours to prepare a two-course meal using local ingredients, as well as perform a Skills Demonstration.
At the start of the competition Chef Pauric White, Commis Chef Apprenticeship Instructor in Cavan Institute, expertly demonstrated how to professionally segment an orange and julienne the rind using knife skills. Students were then given the task of segmenting, julienning and presenting their fruit to the judges.
Judging the competition were: Norbert Neylon (Created in Cavan and the Oak Room Restaurant); Carmel Biggane (SuperValu Food Academy) and Montxo Herrera (Executive Chef at Killua Castle). Students were supported on the day by Chef Pauric White and a number Commis Chef Apprentices studying at Cavan Institute.
Third place on the day went to Jenna Smith and Niamh Boyle Drought from Loreto College Cavan with their dishes Stuffed Chicken Breast with a sundried tomato sauce, followed by homemade Chocolate Brownies. Niamh and Jenna showcased local food producers including Herd Butchery, Corleggy Cheese, Aine’s Chocolates and Ice Cream treats.
Second place was awarded to Saidhbhe Elmes and Chloe Cromwell from Sacred Heart Secondary School in Drogheda with their dishes Spanish Omelette with a side salad and Lannleire honey roasted cashew nuts, followed by an apple and blackberry cake served with Silly Sids Icecream and freshly brewed Lilys Herbal Tea. Many of their ingredients were sourced from Hillards Family Farm Shop.
Taking home first place was Marta Alcaide Ruiz and Amaya Labrador from Inver College with their dishes Creamy Manor Farm Chicken with Homemade parsley pesto served with Matilda’s Sourdough followed by Ginger Cheesecake with Glaslough Chocolate and Inniskeen honey. The students even wowed the judges with a spun sugar topping on their cheesecake. This is the second year running that Inver College has claimed first prize and brought the SuperValu Food Academy cup back to the Farney County.
Michelle Marron, Commis Chef Apprenticeship Programme Manager complimented the students on their standard of cooking and said they did their schools and counties proud. Carmel Biggane, SuperValu Food Academy and Siobhan Shiels, Created in Cavan, both thanked the students for the excellent work they did in showcasing local food products and spoke of the importance of supporting local industry.
Carmel Brady, Vice Chair of Cavan County Council, complimented the competition and said she always enjoys attending the county and regional final each year. The talent and enthusiasm evident from the students and teachers was truly impressive. Created in Cavan, Taste of Monaghan, Boyne Valley Flavours and a number of local food producers were in attendance at the competition showcasing many local food products.