Flogas Sponsors Supreme Apprentice Chef
Flogas was delighted to be one of the sponsors of the Supreme Apprentice Chef, the final of which took place on Thursday 10th May 2018 at IT Tralee. Secondary school students across Munster and Leinster took part and it was a dish of pan seared Skeaghanore duck with a sweet orange glaze that earned Natalia Leane from Killarney Community College, Co Kerry the coveted Supreme Apprentice Chef title for 2018.
Pic Shows: The 2018 Supreme Apprentice Chef sponsored by Flogas and Failte Ireland were l/r 2018 winner Natalia Leane with Jack Granville (3rd) and Isabelle Lynch (2nd) at the Final on Thursday 10 May at IT Tralee
Kerry also took second place thanks to a dark chocolate mousse with raspberry sorbet, honeycomb shards, shortbread crumb and filled profiteroles by Isabelle Lynch, Mercy Mountawk, Tralee. Jack Granville from McEgan College, Macroom, Co Cork came third with a roast rack of Shandangan lamb, red wine jus, tian of courgettes, lamb shoulder croquettes with hasselback potatoes.
Michael Murphy, sales representative for Flogas Ireland, presented the trophy and prizes. He said, “Flogas has supported the Apprentice Chef programme since 2015 and we’re always blown away by the standard of young culinary talent on show each year. We’d like to congratulate all the participants on their creativity and dedication, and we wish them the very best in their future careers.”
Pic Shows: 2018 winner Natalia Leane with l/r chef mentors Bart O’Sullivan, Sea Lodge Hotel, Waterville, Louise Brosnan, Solas Tapas and Wine Bar, Dingle, co-founder and mentor Mark Doe of Just Cooking Cookery School and Michael Murphy, sales representative, Flogas Ireland.
This is the sixth year of the Apprentice Chef Programme, which recently featured on RTE’s Nationwide and is supported by Flogas and Failte Ireland. It was established by Mark Doe of Just Cooking Cookery School and Mark Murphy, lecturer in Culinary Arts at IT Tralee. The duo received the 2018 Munster Local Food Hero accolade at the Irish Restaurant Awards.
Earlier this year each finalist was assigned an experienced chef to provide mentoring to help them design and create a unique signature dish using locally sourced ingredients. Input from nutritional therapist, Susie Cox, ensured each dish had a “Good Mood Food” influence. Dishes including mussels with chorizo, venison sliders and a black sole roulade were served to a panel of discerning judges who were overwhelmed by the exceptional standard.
As the winner, transition year student Natalia Leane walked away with a prize package that included a set of professional knives from McDonnells, €1000 equipment for her school, a year’s subscription to Easyfood Magazine and a professional food styling session at Easyfood Magazine HQ this summer. In addition, the specially commissioned perpetual trophy was presented to the Supreme Apprentice Chef.