Student chefs ready to take on the best in the country at national cookery competition
A group of Edinburgh College students have packed up their chefs’ jackets and sharpened their knives as they prepare to travel down to London to take on some of the best student chefs in the country at the finals of a national cookery competition.
Professional Cookery students Robin Shanks, Yessica Roca and Yevheniia Holub will travel down to the capital this week, alongside their lecturer Jack Evans, to compete in the finals of Zest Quest Asia which takes place on Friday 4 April at University West London (UWL).
The team will be flying the flag for Scotland after becoming the only Scottish team to make it through to the finals. Their journey began in November, when they were required to submit detailed information about their menu and the inspiration behind their recipes. In January, they booked their spot in the finals by submitting a five-minute video showcasing dishes in their menu.
The team’s menu has a Japanese theme that includes four dishes:
Amuse bouche: Tempura black tiger prawn and vegetables with daikon, chilli bean, roasted prawn dipping sauce
Starter: Miso style risotto with textured barley and shitake mushroom
Main: Kurobota Pork belly Togarashi spice Ramen, Japanese spaghetti, marinated egg, with traditional garnish
Dessert: Japanese style lemon cheesecake, sesame seed crisp, Takara plum and Yuzu Kosho syrup.
The students will go up against their counterparts from Loughborough College, Milton Keynes College, New College Durham, North Hertfordshire College, The Sheffield College, University College Birmingham, and University of West London.
As well as being crowned this year’s Zest Quest Asia champions, the winning team will also be awarded the opportunity of a lifetime, as they get to embark on an all-expenses paid culinary study tour to a destination in Asia.
Zest Quest Asia is a competition for college teams designed to demonstrate the student competitor’s technical expertise, creativity, knowledge, understanding and appreciation of Asian culture.
Robin, Yessica and Yevheniia should be very proud of what they have achieved so far in the competition and I know that they will represent their class and the College well in the finals. This shows what can be achieved when students are committed, eager to learn, and happy to take a little direction when needed. I would also like to thank staff across various departments at the College who have helped support the team in their journey to the final.Edinburgh College Professional Cookery lecturer Jack Evans said: