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Level One Students at Cambridge Regional College excelled in the Foie Royale Cooking Competition
When we first entered the Culinary Arts Faculty at Cambridge Regional College, we were really taken with the way students were immersed in the subject, from learning, demonstrations, to on-the-job training and even bringing international themes to teaching topics …. We were so impressed with the way the College brought cooking to life with enthusiasm in the development of the next generation of chefs.
Thanks to Lauren Cawston Gregg, Chef Lecturer at the College for all her support and enthusiasm. Lauren commented, ‘The competition was a great way to get any age group involved in a high-end product, an opportunity to experiment with flavours that work well with Foie Royale. The support from Foie Royale was amazing, always at hand and offering support, it was fantastic to have Sam Carter as a judge, giving the learners fantastic guidance and support, especially as all the students were level 1’s and had only been cooking since September last year. The students are all looking forward to next year already and getting ideas written down, a great competition.’
7 June, an important day for all the finalists! Congratulations to the winners who creatively demonstrated the diversity of Foie Royale.
Grand winner – Pan seared duck breast, duck Foie Royale and duck liver bon bon, pak choi with orange and foie sauce, created by Connor Doyle
Inspiration:
The reason I chose this dish was because it was quite a traditional classic French dish. I brought in other ideas alongside it, to give it more of a modern-day twist. Different ideas from my lecturer at college, from my workplace and with the help of my lecturer and programs like the Great British Menu, I was able to bring it all together.
1st runner up – Duck Foie Royale and Orange Panna Cotta with a Walnut Praline Crumb and a Raspberry Gel, by Ivy Roques
2nd runner up – Duck Foie Royale Pappardelle Pasta, with Confit Duck Leg and Arrabbiata Sauce, by Finnlay Rundle
Finalists:
Confit duck leg ragu filled ravioli, with a al’ arrabiata sauce, by Megan Prince
Duck liver mousse on financiers, by Elisha Collinson
Great thanks to Savernake Knives supporting all 4 college competitions, the life-long master class knife that every chef is striving for – incredible prize for the Grand winners!
The grand winner received his first professional knife with his name engraved.
Great thanks to Savernake Knives!
The competition is featured in Chef & Restaurant magazine, September 2023 issue.