The semi-final of the Euro-Toques Young Chef of the Year competition was judged at Dublin Cookery School last weekend, and after a full day judging session that included a skills test and a mystery ingredients basket recipe invention test, six were chosen from 14 semi-final participants to go through to the grand final in October.
The finalists are Adam Walsh from 1826 Adare, Co Limerick; Conor Morrissey from Glovers Alley, Dublin; Leticia Miranda from Mae Restaurant, Dublin; Marcell Palfalusi from Thyme Restaurant, Athlone, Co Westmeath; Matthias Beuque from Restaurant Patrick Guilbaud, Dublin; Shauna Murphy from Terre, Midleton, Co Cork.
The skills test was based on a classic pastry recipe and the mystery basket challenge involved creating a dish including three key elements: vegetables, pulses or grains and Irish raw milk cheese. The judging panel asked the chefs to consider an environmentally friendly approach to food, highlighting how kitchen practices all over the world can play a leading role in terms of awareness.
The judging panel was led by Gareth Mullins of Anantara The Marker, Dublin, along with guest judges Danni Barry from Ballynahinch Castle, Co Galway; Kevin Burke of Library Street, Dublin and Robbie Krawczyk of Restaurant Chestnut, Ballydehob, Co Cork.
Jack Reynor: ‘We were in two minds between eloping or going the whole hog but we got married in Wicklow with about 220 people’
Forêt restaurant review: A masterclass in French classic cooking in Dublin 4
I went to the cinema to see Small Things Like These. By the time I emerged I had concluded the film was crap
Calum Falls, last year’s winner of this competition, sponsored by La Rousse Foods, has just returned from his stage [work experience] at two Michelin-star Les Cols in Olot, Spain, run by Fina Puigdevall and daughter Martina Puigvert, who was a guest judge at last year’s finals. “It was an incredible experience, that allowed me to have a real insight into a completely different reality, an opportunity I cherish a lot,” he said.
In the weeks leading up to the final of the competition in October, the six finalists will take part in a series of educational activities. They will visit Ballymaloe House, take part in a trip to Barcelona, attend masterclasses and participate in the Food on The Edge chefs’ symposium. The guest chef for the final will be Paolo Casagrande of three-star Lasarte Restaurant in Barcelona.
