The Regional Final of The Young Cook of the Year competition took place in Cavan Institute on Wednesday. Schools from Cavan, Monaghan, Meath and Louth participated in the programme, and the event was a follow on from the local finals held in January. Front (from left): Dr Fiona McGrath, CEO Cavan Institute; Cllr Carmel Brady, chairperson CMET; runners up Rebekah Ritchie and Fayth Daly, Coláiste Dún an Rí, Kingscourt; winners Sarah Callinan and Emma Hernandez, Inver College, Carrickmacross; Carmel Biggane, Supervalu Food Academy; third place Tara McCabe and Bláthnaid Farrelly, St Clare’s College, Ballyjamesduff; Michelle Marron, Cavan Institute and Marieanne McDonald, Food Strategy Co-ordinator, Cavan County Council; back, Cllr T .P. O’Reilly; Gary O’Hanlon, Chateau du Coudreceau Restaurant; Norbert Neylon, Oakroom Restaurant and Pauric White, Cavan Institute. PHOTO: SHEILA ROONEY

Local Success at Regional Schools’ Cookery Awards

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Schools from Cavan, Monaghan, and The Boyne Valley Flavours Region (Meath and Louth) took part in the 'Created In Cavan' regional final of the Schools Young Cook of the Year in Cavan Institute yesterday (Wednesday), March 15. Teams on the day represented Inver College, Carrickmacross (Sarah Callinan and Emma Hernandez), Beech Hill College, Monaghan (Ella Coyle and Deirbhile Kenny), Coláiste Dún an Rí Kingscourt (Fayth Daly and Rebekah Ritchie), St Clare’s College, Ballyjamesduff (Bláthnaid Farrelly and Tara McCabe), Eureka Secondary School, Kells (Evelyn Oates and Dayna McGoohan) and Our Lady’s College, Greenhills, Drogheda (Ellen Farrell and Tofumni Olanlokun).

This is the inaugural regional competition, which was run in association with Created in Cavan, Cavan County Council, Cavan Institute and Cavan and Monaghan Education Training Board. Students were tasked with using as much local produce from their region in their dishes in addition to a ‘mystery box’.

Teams had two hours to prepare, cook, and present a two course dish to impress judges Norbert Neylon, Oak Room Restaurant; chef, broadcaster and columnist Gary O’Hanlon and Carmel Biggane, Food Academy Manager, SuperValu. Marianne McDonald, Food Strategy Co-ordinator with Cavan County Council said: “We’re delighted to see a positive reaction from all the schools involved. It’s great to have their teachers here today and to have the focus on local produce from the Created In Cavan Network, Monaghan Food Network and The Boyne Valley Flavours Region.”

Karen Fitzpatrick, deputy director of Cavan Institute, congratulated all the finalists, and told students about the successful Culinary Arts programme running in Cavan Institute. Karen thanked Marianne McDonald; Pauric White, instructor of the Commis Chef Programme, Cavan Institute and Michelle Marron, commis chef programme manager, Cavan Institute for their work in organising the competition. Students also learned about the two-year structured Apprenticeship in Culinary Arts at Cavan Institute.

Cllr Carmel Brady, chair of Cavan, Monaghan Education Training Board, said: “The students here today have inspired us all with their amazing culinary skills. The aim of today was to engage with local schools and to educate the participants on the importance of our local food economy.”

Norbert Neylon presented the award for third place to the team from St Clare’s College Ballyjamesduff. Gary O’Hanlon presented second prize to the team from Coláiste Dún an Rí, Kingscourt; while Carmel Biggane presented first place to the team representing Inver College in Carrickmacross. All students received a certificate of participation and a goodie bag.

For more information on how you can get involved with Created in Cavan as a food business, producer or food retailer contact Marianne on mmcdonald@cavancoco.ie

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