Two students from South East Technological University’s (SETU) BA (Honours) in Culinary Arts programme have been congratulated on their contribution to the National Irish Junior Culinary Team’s bronze win at the IKA/Culinary Olympics.
The oldest, largest, and most diverse international culinary arts competition in the world, the IKA/Culinary Olympics took place in Stuttgart, Germany earlier this month.
Both the Senior and Junior Irish National Irish Culinary Teams brought home bronze medals from the prestigious competition, which showcases culinary talent on an international stage.
Proud to be chosen
SETU’s BA (Honours) in Culinary Arts students, Jessica Beckley, from Wexford, and Callum Priest, from Dunmore East, Co Waterford, were proud to be chosen to take part in the junior team.
Culinary Lecturer at SETU in Waterford, Norbert Thul travelled with the team as the logistics manager. He explained the process of selection for the event. “To be selected as a member of the National Irish Junior Culinary Team, the young chefs go through a rigorous process of training sessions and cookery competitions.
“Two SETU students, and participants of the Bachelor of Arts in Culinary Arts Honours Program, Callum Priest, and Jessica Beckley, emerged successful from this selection process and were subsequently invited to join the National Irish Junior Culinary Team and represent their country on an international stage,” he said.
Months of further, weekly, training sessions followed and resulted in the team participating in the Culinary Olympics, measuring their skills and expertise against 60 nations from all around the globe.
“Working day and night, preparing, perfecting, and finalising their dishes during an intense week of competitions in Germany, resulted in the team being awarded a bronze medal and a diploma for their excellent performance,” Mr Thul said.
A rich history in culinary and hospitality education
Recognising the students’ achievement, Dr Suzanne Denieffe, Head of the School of Humanities, remarked that SETU boasts a rich history in culinary and hospitality education, offering programs ranging from higher certificate to honours degree levels.
“These programs have propelled our students' careers to exceptional heights, both nationally and globally. Congratulations to our students on their achievements with the junior team and thanks to our staff for their efforts in preparing and supporting our students for the global competition,” said Dr Denieffe.
