University Chefs win Bronze
Chefs from the University of Aberdeen have again scooped third prize in a national catering competition organised by TUCO (The University Caterers Organisation).
The team of three chefs from the University's Residential and Catering Department competed against 16 other University teams from around the UK in the annual TUCO Challenge, held recently in Blackpool.
The chefs, Derek Smith, Andrew Dowds and Gillian Catto, were given two hours to produce and serve a 3 course meal for four people, and were judged on taste, presentation, textures, technical skills, innovative ideas, hygiene and teamwork. The judging panel was made up of members of the Salon Culinaire International de Londres and other distinguished representatives industry representatives.
This year all teams were briefed to include certain main ingredients in each course - scallops in the starter, duck in the main course and banana in the dessert. The mouth-watering Aberdeen menu consisted of seared scallop with a citrus anise (starter), a duo of duck with red onion jus (main course) and a raspberry and banana sable (dessert).
Ron Cunningham, University of Aberdeen Director of Residential, Catering and Conference Services said; "The team have again excelled themselves in this national competition. This is only the fourth year we have entered but it is now the second time in consecutive years that we have won the Bronze Award. In addition we have also picked up the 'Best Hygiene and Safety Practices team award on two previous occasions. I am very proud of them all!"
Issued by Public Relations Office, External Relations, University of Aberdeen, King's College, Aberdeen. Tel: 01224 272014 Fax: 01224 272086
University Press Office on telephone +44 (0)1224-272960 or email ewan.mathieson@abdn.ac.uk