Student from Co. Louth Crowned KNORR Student Chef of the Year

KNORR Student Chef of the Year

Andrew Reddan a student from Dundalk Institute of Technology has been crowned KNORR Student Chef of the Year 2017. The thrilling cook off was hosted by Cork Institute of Technology.

This year was quite a milestone for KNORR Student Chef of the Year as they were celebrating their 20th anniversary. The competition is open to catering colleges, institutes of technology and training centres across the island of Ireland.

This year Andrew overcame a challenging theme and also fought off ten other rising stars to claim the top prize. The chosen theme was ‘Provenance: The story behind the menu’ and is focused on celebrating Irish produce. Students had to create a starter using Irish seafood and a main course celebrating Irish beef.

Andrew dazzled the judges with his menu which consisted his starter of Irish Seabass with Carlingford mussel ragout with lemon and curd curd and mint risotto. For his main course, he served a ‘Tasting of Beef’, which comprised seared sirloin, cheek croquette, bonemarrow crumb with carmelised celeriac puree.

Andrew explains the story behind his menu: “the dishes were inspired by my experience as a fisherman, fishing off the east coast of Ireland in a little village called Baltray. I’m also a keen supporter of local producers.”

On the judging panel was Unilever Food Solutions’ Business Development Chef, Mark McCarthy. He was joined by winner of the National Chef of the Year by the UK’s Craft Guild of Chefs, James Devine, Fergal O’Sullivan, Chief Executive Officer of the Coeliac Society of Ireland and Ann O’ Connor, Chef Lecturer, Cork Institute of Technology.

Mark McCarthy spoke at the awards and said: “The KNORR Student Chef of the Year competition is an ideal platform for the country’s brightest talents to not only demonstrate their culinary flair and talent, but to also develop new skills that are certain to serve them well as they embark on what I am confident will be long, successful careers.”

Along with the prestigious title Andrew also received a fantastic culinary experience in New York. On the first night, he will dine in the multi award winning and three-starred Michelin restaurant, Eleven Madison Park. He will also get an opportunity to take a unique food tour of The Big Apple, the ultimate way to experience the best of food and culture from a local’s perspective.

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