Two students from South East Technological University’s (SETU) BA (Honours) in Culinary Arts programme are preparing to compete at the IKA/Culinary Olympics as part of the Irish national junior culinary team.
The IKA/Culinary Olympics is the oldest, largest, and most diverse international culinary arts competition in the world. In its 125th year, the competition will be held in Stuttgart, Germany from 2 to 7 February.
The Panel of Chefs of Ireland is participating in this year’s event, with senior and junior national culinary teams competing amongst 1,800 participants from 67 nations. SETU’s BA (Honours) in Culinary Arts students, Jessica Beckley, from Wexford, and Callum Priest, from Dunmore East, Co Waterford, will take their place on the Irish national junior culinary team.
A proud history of culinary and hospitality education
“SETU has a long and proud history of culinary and hospitality education, with programmes at higher certificate and honours degree level. These programmes have taken our students' careers to the very highest levels, nationally and internationally,” commented Dr Suzanne Denieffe, Head of School of Humanities, “We are delighted that two of our BA (Honours) in Culinary Arts students, Jessica Beckley (Year 2), and Callum Priest, (Year 4), are taking part in the Culinary Olympics. We wish them the very best of luck.”
Culinary Lecturer Norbert Thul will be travelling with the team as the logistics manager. “We are very grateful to our expert staff who have spent many hours preparing and supporting our students for this important global event. We would particularly like to thank Chef Norbert Thul, Team Lead, for his dedication to our students,” added Dr Don O’Neill, Head of Department of Humanities.
Ahead of the competition, the School of Humanities at SETU’s Cork Road Campus in Waterford hosted a preparation lunch for the junior Irish culinary team on Tuesday, 23 January.
The junior team prepared a three-course lunch under strict competition rules and guidelines for 70 guests. The event was the final opportunity for the team to practice their dishes before they travel to Germany.
The menu
The competition menu included maple-glazed butternut squash fondant, avocado mousse, squash and cardamom puree, dukkha, cashew sable, pickled vegetables, and basil oil. The main course consisted of roast pork fillet, with burnt leek, carrot, potato galette, belly croquette, choux farci, pork, and cider jus. While dessert was a beautiful pistachio tart with passion fruit curd, coconut mousse, cassis doughnut, and blueberry sorbet.
This event was sponsored by, SETU, Keeling’s, Widger Butchers, and many more local businesses, who have made generous contributions towards the fundraising event in support of the junior team.
